Our Best Southern Fried Chicken

• 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

1. 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.
2. 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.
3. Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360u0b0. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.
4. 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.
5. Note: For best results, keep the oil temperature between 300u0b0 to 325u0b0 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.

water, salt, salt, pepper, flour, vegetable oil, bacon drippings

Taken from www.myrecipes.com/recipe/our-best-southern-fried-chicken (may not work)