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1. Put the chicken pieces in a large bowl and cover with water. Sprinkle salt in the water, cover the bowl, and refrigerate 4 hours or overnight, up to 24 hours.
2. Pour oil into an electric frying pan or deep, heavy skillet. Heat the oil to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough.
3. Drain the water from the chicken and pat lightly with paper towels. Sprinkle each piece with pepper and coat with flour (you may not use all of the flour). Carefully place chicken in the hot oil. Cover the pan and open the vent to allow a small amount of steam to escape.Partially cover pan if no there is no vent on lid. Cook for 15 minutes. Remove the cover. Using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels.