• 6 – 8 pieces of chicken (I use 6 drumsticks)
  • 1/2 C salt – for soaking chicken
  • 4 C self-rising flour – divided
  • 4 tsp salt – divided
  • 2 tsp pepper – divided
  • oil – for frying


  1. Fill a large bowl with water, stir in 1/2 C salt until dissolved 
  2. Add chicken and leave to soak at room temperature for 4 – 6 hours – this will draw the blood out of the chicken
  3. Using a large Ziploc bag, add 2 C self-rising flour, 2 tsp salt & 1 tsp pepper – set aside
  4. Over medium-high heat, in a large semi-deep cast iron (or heavy duty) skillet, fill 1/2 way with oil until it is VERY hot
  5. Rinse chicken with water – do not dry
  6. Add a few pieces of chicken at a time to the Ziploc bag of flour, seal and shake to coat well
  7. Gently add into the hot oil
  8. Place as many as you can comfortably fit into your hot skillet – be careful not to overcrowd
  9. Fry chicken until golden brown, flipping over once to ensure all of the chicken is golden brown
  10. Remove and place on a wire rack or paper towel-lined plate to drain excess oil