Southern Fried Chicken

I usually don't fry chicken at home. Why? I dunno it's easier to go by KFC and pick up what I want. We don't eat a whole lot of fried food anyway so it's a lot of work heating up the fryer for just 2 of us. I did however want to give it a go and I was impressed at how moist the chicken came out. It didn't brown as good as I would have liked, but I didn't want to over cook it. It still tasted really good.

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Our Best Southern Fried Chicken

(Adapted from Southern Living 40 Years of Our Best Recipes)

3 qt water
1 tablespoon salt
1 (2 1/2 to 3 pound) whole chicken, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour

2 cups vegetable oil

Combine water and 1 tablespoon salt; add chicken. Cover and chill 8 hours. Drain chicken; rinse chicken with cold water and pat dry.

Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of pepper mixture over chicken.

Combine remaining pepper mixture with flour in a large zip lock freezer bag.

Place 2 pieces of chicken in a bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Heat fryer to 360 degrees F. Add chicken, skin sides down, a few pieces at a time. Cover and cook until golden brown and done in the middle. Drain on paper towels.