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Perfect Southern Fried Chicken

Source of Recipe

From "Deep South Dish" by Mary Foreman


List of Ingredients

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Recipe

Brine 1:
◦  1 (3- to 4-pound) whole fryer, cut up
◦  2 Tbsp kosher salt
◦  8 to 10 ice cubes


In a large non-metallic bowl, dissolve salt in enough water to cover chicken; stir in ice. Add chicken; cover, and refrigerate overnight.


Brine 2:
◦  About 2 cups buttermilk
◦  ¼ cup hot sauce

Next morning, drain and return chicken to bowl. Cover chicken with buttermilk; mix in hot sauce; cover and refrigerate until suppertime. Drain chicken in colander 15 minutes, until room temperature.


Chicken:
◦  2½ cups self-rising flour
◦  1 tsp kosher salt
◦  ¼ tsp black pepper
◦  ½ tsp Cajun seasoning
◦  ½ tsp paprika
◦  ¼ tsp garlic powder
◦  Peanut oil or cooking oil, for frying
◦  2 Tbsp bacon fat, lard, or shortening

In large bowl, whisk flour with all seasonings. Set aside ⅓ cup; coat chicken pieces; place on rack.

Fill chicken fryer or cast iron skillet with enough oil so chicken will completely submerge; add bacon fat. Heat oil to 375° F. Fry chicken in small batches, 10 to 14 minutes. Regulate heat; maintain 375° F. Drain on paper towels.

For gravy, stir ⅓ cup flour into ⅓ cup frying oil in a skillet over medium heat until browned. Add 2 cups water; bring to a boil; cook and stir until thickened.


Serves 4 to 6



TIP:
If you don't have a thermometer, oil is generally ready when a pinch of flour tossed in sizzles.