Thursday, December 19, 2013


3 quarts water
1 tablespoon salt
1 (2 1/2 - 3 lb) 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 the water and salt in a large bowl that has a lid; add the chicken.  Place lid on bowl and refrigerate for 8 hours.  Drain the chicken and rinse with cold water; pat dry.

Combine the teaspoon of salt with the pepper and sprinkle half of mixture over the chicken pieces.

Combine the remaining salt/pepper mixture with the flour in a large freezer bag.  Add two pieces of chicken at a time to the bag; seal bag.  Shake bag to coat the chicken pieces evenly, repeating until all pieces are coated.

In a large cast iron skillet or chicken fryer, combine the oil and bacon drippings.  Heat to around 360 degrees.  Add chicken skin side down (do in batches, don't overcrowd chicken).  Cover and cook 6-7 minutes then uncover and cook 9-10 minutes more. Turn chicken pieces over, cover and cook another 6-7 minutes.  Remove lid and allow chicken to cook another 5-10 minutes to cook thoroughly. Turn during the last 3 to 4 minutes to assure even browning, if necessary.

Drain chicken on paper towels before serving.

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