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Buttery Fried Chicken

Yield 4 servings


  • 1 (3- to 3 1/2-pound) broiler-fryer, cut up
  • 1 1/2 teaspoons salt
  • 1 cup all-purpose flour
  • 1 cup bacon drippings
  • 1/4 cup butter, divided

How to Make It

  1. Soak chicken in cold salted water at least 30 minutes. Drain and pat dry; sprinkle with salt. Place flour in a plastic or paper bag; add 2 or 3 pieces of chicken, and shake well. Repeat procedure with remaining chicken.

  2. Heat bacon drippings in a large skillet to 375°; add chicken and 1 teaspoon butter. Fry 30 minutes, turning once; add a small amount of remaining butter at regular intervals throughout frying process. Drain chicken on paper towels.

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