Southern Living's Best Fried Chicken
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Ingredients
- 1 tablespoon plus 1 teaspoon salt
- 1 chicken with skin, about 2 1/2 pounds, cut up into 8 pieces (see note)
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 cups vegetable oil, like grapeseed, peanut or canola (do not use olive oil)
- ¼ cup bacon drippings (or use more oil)
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Nutritional Information
Nutritional analysis per serving (4 servings)
1153 calories; 91 grams fat; 23 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 16 grams polyunsaturated fat; 24 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 56 grams protein; 235 milligrams cholesterol; 1863 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
- Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
- Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
- In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
- Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
- Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
- Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.
Tip
- If chicken is larger than 2 1/2 pounds, use a large heavy knife to cut each breast half in half again, making 10 pieces in total.