"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

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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