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Granny's Fried Chicken, recipe by Stacy Lyn Harris

Gray's Fried Chicken

My granny's fried chicken is my favorite take on this southern staple.
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Course Fried Chicken
Cuisine American

Ingredients
  

  • one 4-4 1/2 pound whole chicken cut into pieces

For the Brine

  • 1 gallon water
  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 6-10 pepper corns
  • 1 bay leaf

For the Buttermilk Dip

  • 2 cups buttermilk
  • hot sauce

For the Flour Dredge

  • 2 cups all-purpose flour
  • 2 tablespoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 2 cups vegetable oil
  • 1/4 cup bacon drippings

Instructions
 

  • For the brine, combine water, salt, and sugar in a large stockpot. Over high heat, bring mixture to a boil and whisk until the salt and sugar are dissolved. Remove from heat and add the peppercorns and bay leaf. Allow to cool completely and place chicken in the stockpot with the brine. Cover and refrigerate for 8 hours. Drain chicken, rinse with cold water, and pat dry.
  • Place a wire rack over a sheet pan for the dredged chicken awaiting frying. In a medium bowl, whisk buttermilk and a few dashes of hot sauce together.
  • In a shallow plate, combine flour, salt, black cayenne pepper, and garlic powder. Dip each piece of chicken into the buttermilk mixture, then the flour mixture and shake off any excess flour. Place the coated pieces of chicken on the wire rack.
  • Combine vegetable oil and bacon drippings in a 12-inch cast iron skillet or chicken fryer. When the oil reaches 375 degrees, add no more than four pieces of chicken at a time, skin side down. Cover and cook 6 minutes then turn the chicken over and cook another 6 minutes covered. Uncover and cook about 5 more minutes, or until a thermometer registers 165 degrees. Remove the chicken from the oil and place on a wire rack set over a cookie sheet. You can layer paper towels under the rack to catch the excess oil.
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