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Oxmoor House Photo by: Oxmoor House

Our Best Southern Fried Chicken

Look no further for that perfect fried chicken recipe. Southerners will find this favorite to be a mouth-watering treasure that they will return to again and again.

Southern Living AUGUST 2003

  • Yield: Makes 4 servings
  • Hands-on: 55 Minutes
  • Total: 8 Hours, 55 Minutes

Ingredients

  • 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

Preparation

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.

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Our Best Southern Fried Chicken Recipe

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