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1
FOR THE CHICKEN: Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken pieces.
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2
Cover and refrigerate 8 hours.
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3
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.
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4
Drain chicken; rinse with cold water, and pat dry.
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5
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 .
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6
Combine remaining mixture and flour in a gallon-size, heavy-duty, zip-top plastic bag.
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7
Place 2 pieces of chicken in bag; seal.
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8
Shake to coat completely.
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Remove chicken, and repeat procedure with remaining pieces.
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10
Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360u00b0F.
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Add chicken, a few pieces at a time, skin side down.
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12
Cover and cook 6 minutes; uncover and cook 9 minutes.
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13
Turn chicken pieces; cover and cook 6 minutes.
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14
Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary.
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15
Drain chicken on a paper towel-lined plate placed over a large bowl of hot water.
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16
FOR THE GRAVY: Pour off pan drippings, reserving 1/4 cup drippings in skillet.
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Place skillet over medium heat.
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18
Add flour to drippings, stirring constantly, until browned.
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19
Add milk gradually; cook, stirring constantly, until thickened and bubbly (about 3 to 5 minutes).
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20
Stir in salt and pepper.
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Serve immediately.
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22
Note: If you are using the buttermilk marinade, you can flour the chicken first, dip in the marinade and flour again.
