Port Hudson's Southern-Fried Chicken
Recipe courtesy of The Encyclopedia of Cajun & Creole Cuisine
In a large mixing bowl, combine water and salt. Place chicken pieces in water, cover and refrigerate 8 hours. NOTE: You may substitute 2 cups buttermilk in place of salt water to soak chicken. Drain chicken, rinse with cold water and pat dry. Heat vegetable oil and bacon drippings to 360°F in a cast iron skillet or chicken fryer. Season chicken and flour separately with salt and pepper. In a gallon-size plastic zipper bag, place seasoned flour and 2 pieces of chicken.
Seal bag and shake to coat each piece of chicken completely. Remove chicken, and repeat process with remaining pieces. Fry chicken, a few pieces at a time, skin side down. Once chicken is added, temperature will drop to 300°F-325°F; this is the ideal temperature for frying. Cover and cook chicken 6 minutes, then uncover and cook 9 minutes. Turn chicken pieces, cover and cook 6 minutes.
Uncover and cook 5-9 minutes. For even browning, turn chicken pieces during last 3 minutes of cooking. Drain chicken on a paper towel-lined plate over a large bowl of hot water.