Mean Chefs Southern Fried Chicken and Gravy

Ingredients: (Mean Chefs Southern Fried Chicken and Gravy)

3 quarts water, mixed with
1 tablespoon salt (or substitute 2 cups buttermilk)
2 -2 1/2 lbs broiler-fryer chickens, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings (optional)
1/4 cup all-purpose flour
2 cups milk (or a combination of the two) or 2 cups chicken broth (or a combination of the two)
1/2 teaspoon salt
1/4 teaspoon pepper


Directions: (Mean Chefs Southern Fried Chicken and Gravy)



Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces.
Cover and refrigerate 8 hours.
Or cover chicken pieces with buttermilk and refrigerate for 8 hours – if you want to be adventurous, add a 1 or 2 cups of hot sauce to the buttermilk when you marinate.
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 – for the adventurous you can add 1 stp or more of cayenne or cajun spice to the flour mixture .
Combine remaining mixture and flour in a gallon-size, heavy-duty, zip-top 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 360ºF.
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 placed over a large bowl of hot water.
Pour off pan drippings, reserving 1/4 cup drippings in skillet.
Place skillet over medium heat.
Add flour to drippings, stirring constantly, until browned.
Add milk gradually; cook, stirring constantly, until thickened and bubbly (about 3 to 5 minutes).
Stir in salt and pepper.
Serve immediately.
Yield: 1 2/3 cups.
If you are using the buttermilk marinade, you can flour the chicken first, dip in the marinade and flour again

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