Ingredients
-
-
3
-
1
-
2 - 2 1/2
-
1
-
1
-
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. |
