"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tom's Southern Fried Chicken Recipe

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This recipe for Tom's Southern Fried Chicken, by , is from My Family's Best! A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Randall
Added: Saturday, January 7, 2006


3 quarts water
1 tablespoon salt
1 (2 to 2 1/2 pounds) broiler-fryer chicken, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine 3 quarts water snd 1 tablespoon salt in a large bowl; add chicken pieces. Cover and refrigerate 8 hours.
Drain chicken; rinse with cold water, and pat dry.
Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of mixture over all sides of chicken.
Combine remaining mixture and flour in a gallon-size, heavy-duty, ziptop plastic bag.
Place 2 pieces of chicken in bag; seal. Shake to coat completely. Remove chicken, and repeat procedure with remaining pieces.
Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360 degrees.
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 chicken on a paper towel-lined plate .




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