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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.