Are you looking for a great recipe for southern fried chicken? If you didn't grow up in the south, with a tattered recipe handed down through the generations, this page can help. Read on to learn how to make southern fried chicken, step by step.

Southerners are know for their love of good food. From collard greens and fried okra to baked ham and casseroles, many southern traditions are tied to bountiful plates of food. One of the most common dishes seen in homes, at restaurants and at church pot lucks is souther fried chicken. Traditional southern fried chicken is soaked in brine or buttermilk to tenderize the meat, coated with flour and fried in butter, lard, or bacon grease in a cast iron skillet.

• For 2 1/2 pounds of chicken pieces, you'll need:

To Brine the Chicken

• 3/4 cup coarse kosher salt
• 3/4 cup granulated sugar
• 1 cup boiling water
• 1 gallon cold water
• 1 tablespoon black pepper
• 1 large bowl

To Coat the Chicken

• 1 tablesppon black pepper
• 1 tablespoon garlic powder
• 3 cups flour
• Large plastic bag

To Fry the Chicken

• 1 1/2 cups lard or solid vegetable shortening, such as Crisco
• Cast Iron Skillet
• Tongs
• Brown paper bags to drain the chicken

1. Place the chicken in a large bowl.
2. Combine the brine ingredients, and pour over the chicken, making sure the chicken is completely submerged.
3. Refrigerate for 1 1/2 hours.
4. Remove the chicken from the brine.

1. Combine the coating ingredients in a plastic bag.
2. Place the chicken pieces in the bad one at a time.
3. Shake until well coated.

1. Melt the fat in the skillet, heating it to 350 degrees.
2. Place chicken in the skillet, being careful not to crowd it. Depending on the size of your skillet, you may need to work in two batches.
3. Fry the chicken for 12 to 15 minutes or until the bottom side of each piece is golden brown.
4. Turn the chicken and cook th eother side for an additional 12 minutes, or until golden brown.
5. Remove from the skillet, and drain on brown paper bags.