Southern Pan-Fried Chicken

INGREDIENTS healthy food

• 1tablespoon plus 1 teaspoon salt
• 1chicken with skin, about 2 1/2 pounds, cut up into 8 pieces (see note)
• 1teaspoon black pepper
• 1cup all-purpose flour
• 2cups vegetable oil, like grapeseed, peanut or canola (do not use olive oil)
• ¼cup bacon drippings (or use more oil)
• PREPARATION
• Step 1: Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
• Step 2: Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
• Step 3: In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
• Step 4: Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
• Step 5: Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.

Step 6: Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.