3 qt. water
1 tbsp. salt
1 broiler-fryer (3 to 4 lb.), cut up
1 tsp. salt
1 tsp. pepper
1 c. all-purpose flour
2 c. vegetable oil
1/4 c. bacon drippings

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

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake evenly to coat. Remove chicken and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°F. Add chicken, a few pieces at a time, skin side down. 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 on paper towels.

Makes 4 servings.

Fried Chicken Cream Gravy:

1 recipe Southern Fried Chicken
1/4 c. all-purpose flour
2 c. milk, slightly warmed
1/2 tsp. salt
1/4 tsp. pepper

Fry chicken according to recipe directions. Pour off pan drippings, reserving 1/4 cup drippings in skillet. Place skillet over medium heat; whisk flour into drippings, stirring constantly, until browned. Add milk gradually; cook, whisking constantly, until thickened and bubbly (about 3 to 5 minutes). Stir in salt and pepper. Serve immediately.

Makes about 1 2/3 cups.