Combine 3 quarts 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.
Sprinkle ½ teaspoon salt and ½ teaspoon pepper over chicken.
Combine flour, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in a large freezer bag.
Place 2 pieces of chicken in bag; seal and shake to coat.
Remove chicken, and repeat procedure with remaining pieces.
Combine vegetable oil and bacon drippings in an electric skillet; heat to 360°.
Add chicken, a few pieces at a time, skin side down.
Cover and cook 6 minutes; uncover and cook 9 more minutes.
Turn chicken pieces; cover and cook 6 minutes.
Uncover and cook 5 to 9 more minutes, turning pieces during the last 3 minutes for even browning, if necessary.
Drain on paper towels.
