Our Best Southern Fried Chicken
More From Southern Living
Total: 8 Hours, 55 Minutes
- 3 quarts water
- 1 tablespoon salt
- 1 (2- to 2 1/2-pound) broiler-fryer, cut up
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup all-purpose flour
- 2 cups vegetable oil
- 1/4 cup bacon drippings
- Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry.
- Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.
- Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.
- Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.
- Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.
Only you will be able to view, print, and edit this note.Add Note
Our Best Southern Fried Chicken Recipe at a Glance
More Recipes Like This