Our Best Southern Fried Chicken

- Oxmoor House
Oxmoor House

Look no further for that perfect fried chicken recipe. Southerners will find this favorite to be a mouth-watering treasure that they will return to again and again.

Hands-on time: 55 minutes
Total time: 8 hours 55 minutes
Yields: Makes 4 servings


3 quarts water

1 tablespoon salt

1 (2- to 2 1/2-pound) broiler-fryer, cut up

1 teaspoon salt

1 teaspoon pepper

1 cup all-purpose flour

2 cups vegetable oil

1/4 cup bacon drippings

How to Make It

Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. 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 on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.


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