Ingredients

Instructions

  1. FOR THE CHICKEN: Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces.
  2. Cover and refrigerate 8 hours.
  3. 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. Drain chicken; rinse with cold water, and pat dry.
  5. 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. Combine remaining mixture and flour in a gallon-size, heavy-duty, zip-top plastic bag.
  7. Place 2 pieces of chicken in bag; seal.
  8. Shake to coat completely.
  9. Remove chicken, and repeat procedure with remaining pieces.
  10. Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360ºF.
  11. Add chicken, a few pieces at a time, skin side down.
  12. Cover and cook 6 minutes; uncover and cook 9 minutes.
  13. Turn chicken pieces; cover and cook 6 minutes.
  14. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary.
  15. Drain chicken on a paper towel-lined plate placed over a large bowl of hot water.
  16. FOR THE GRAVY: Pour off pan drippings, reserving 1/4 cup drippings in skillet.
  17. Place skillet over medium heat.
  18. Add flour to drippings, stirring constantly, until browned.
  19. Add milk gradually; cook, stirring constantly, until thickened and bubbly (about 3 to 5 minutes).
  20. Stir in salt and pepper.
  21. Serve immediately.
  22. Yield: 1 2/3 cups.
  23. Note: If you are using the buttermilk marinade, you can flour the chicken first, dip in the marinade and flour again.