COMMENT:
For best results, keep the oil temperature between 350 degrees F
and 360 degrees F. Also, 2 cups buttermilk may be substituted for
the saltwater solution used to soak the chicken pieces. Proceed
as directed.
INGREDIENTS:
- 3 quarts water
- 2 tbsp salt
- 1 (3-4 pound) broiler-fryer chicken, cut into 8 pieces
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp granulated garlic
- 2½ cups all-purpose flour
- salt, pepper and granulated garlic to taste
- 2 cups vegetable oil
- ¼ cup bacon drippings
METHOD:
Combine 3 quarts water and 2tablespoons salt in a large bowl. Blend
until dissolved. Add chicken pieces then cover and refrigerate 8
hours. Drain chicken; rinse with cold water and pat dry. Combine
salt, pepper and granulated garlic. Sprinkle seasoing mixture on
chicken. In a gallon-size, heavy-duty, zipper bag, season flour
with additional salt, pepper and garlic. Place 3 pieces of chicken
in bag. Seal then shake to coat completely. Place floured chicken
on a cookie sheet to dry slightly. Repeat procedure with remaining
pieces. In a 12-inch cast iron skillet or chicken fryer heat vegetable
oil and bacon drippings to 360 degrees F. Place chicken into oil,
skin side down. Do not overcrowd pan. 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 chicken
on a wire rack or on a paper towel-lined plate placed over a large
bowl of hot water.
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