Southern Fried Chicken


Fried chicken is obviously really good. I had never brined anything before and was really surprised how much of the salt you can really taste in the chicken. I served this with a remoulade similar the this recipe (here) without the carrots.

Southern Fried Chicken

Serves 4


3 quarts water

2 ½ lb. chicken, cut up

1 cup flour

2 cups vegetable oil

¼ cup bacon drippings


Combine water and 1 Tbsp. salt. Add chicken and cover and chill overnight (at least 8 hours). Drain chicken. Combine flour with salt and pepper. Place chicken in plastic bag with flour and shake until each piece is covered with flour. Place oil and bacon drippings in 12-inch cast iron skillet. Heat to 360 degrees. Add chicken two at a time, skin side down. Cover and cook 6 minutes, uncover and cook 9 minutes. Turn chicken and cover and cook for 6 minutes, uncover and cook for 5 more minutes. Turn pieces for even browning at the last 3 minutes. Drain chicken on paper towels. Repeat with remaining pieces.

Recipe by Southern Living


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