Our Best...Forget the Rest...Southern Fried Chicken
PREP TIME: 1 hour

For best results, keep the oil temperature between 350 degrees F and 360 degrees F. Also, 2 cups buttermilk may be substituted for the saltwater solution used to soak the chicken pieces. Proceed as directed.


  • 3 quarts water
  • 2 tbsp salt
  • 1 (3-4 pound) broiler-fryer chicken, cut into 8 pieces
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp granulated garlic
  • 2½ cups all-purpose flour
  • salt, pepper and granulated garlic to taste
  • 2 cups vegetable oil
  • ¼ cup bacon drippings

Combine 3 quarts water and 2tablespoons salt in a large bowl. Blend until dissolved. Add chicken pieces then cover and refrigerate 8 hours. Drain chicken; rinse with cold water and pat dry. Combine salt, pepper and granulated garlic. Sprinkle seasoing mixture on chicken. In a gallon-size, heavy-duty, zipper bag, season flour with additional salt, pepper and garlic. Place 3 pieces of chicken in bag. Seal then shake to coat completely. Place floured chicken on a cookie sheet to dry slightly. Repeat procedure with remaining pieces. In a 12-inch cast iron skillet or chicken fryer heat vegetable oil and bacon drippings to 360 degrees F. Place chicken into oil, skin side down. Do not overcrowd pan. 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 wire rack or on a paper towel-lined plate placed over a large bowl of hot water.


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2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295