Ingredients
-
-
3
-
1
-
2 - 2 1/2
-
1
-
1
-
1
-
2
-
1/4
-
-
1/4
-
2
-
1/2
-
1/4
-
Directions
Mean Chef’s Southern Fried Chicken and Gravy, Originally posted by Mean Chef , OMG, this was the best fried chicken I’ve ever made I’ve been trying for over 40 yrs and finally had success My DH said that it even looks like fried chicken I didn’t have time to brine overnite, just 2 or 3 hrs, but the flavor was not just in the coating but all the way thru the chicken, crisp on the outside and juicy on the inside Next time I will brine overnite While making the gravy, rather then pouring off the hot oil, used a metal measuring cup to scoop some drippings out and made gravy in a seperate sauce pan Thank you for posting , Yep, this is the one! I have removed all other recipes for fried chicken from my cookbook Just a little bit of spring chicken cleaning! 😉
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Steps
|
1
Done
|
For the Chicken: Combine 3 Quarts Water and 1 Tablespoon Salt in a Large Bowl; Add Chicken Pieces. |
|
2
Done
|
Cover and Refrigerate 8 Hours. |
|
3
Done
|
or Cover Chicken Pieces With Buttermilk and Refrigerate For 8 Hours - If You Want to Be Adventurous, Add a 1 or 2 Cups of Hot Sauce to the Buttermilk When You Marinate. |
|
4
Done
|
Drain Chicken; Rinse With Cold Water, and Pat Dry. |
|
5
Done
|
Combine 1 Teaspoon Salt and 1 Teaspoon Pepper; Sprinkle Half of Mixture Over All Sides of Chicken - For the Adventurous You Can Add 1 Stp or More of Cayenne or Cajun Spice to the Flour Mixture . |
|
6
Done
|
Combine Remaining Mixture and Flour in a Gallon-Size, Heavy-Duty, Zip-Top Plastic Bag. |
|
7
Done
|
Place 2 Pieces of Chicken in Bag; Seal. |
|
8
Done
|
Shake to Coat Completely. |
|
9
Done
|
Remove Chicken, and Repeat Procedure With Remaining Pieces. |
|
10
Done
|
Combine Vegetable Oil and Bacon Drippings in a 12-Inch Cast-Iron Skillet or Chicken Fryer; Heat to 360f. |
|
11
Done
|
Add Chicken, a Few Pieces at a Time, Skin Side Down. |
|
12
Done
|
Cover and Cook 6 Minutes; Uncover and Cook 9 Minutes. |
|
13
Done
|
Turn Chicken Pieces; Cover and Cook 6 Minutes. |
|
14
Done
|
Uncover and Cook 5 to 9 Minutes, Turning Pieces During the Last 3 Minutes For Even Browning, If Necessary. |
|
15
Done
|
Drain Chicken on a Paper Towel-Lined Plate Placed Over a Large Bowl of Hot Water. |
