Best Maw Maws Crispy Southern Fried Chicken Recipes

MAMAW'S SOUTHERN BUTTERMILK CHICKEN

Steps:

• Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
• The next day, preheat oven to 325 degrees F (165 degrees C).
• Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.
• Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish.
• Bake uncovered in the preheated oven for 1 hour.

MAW-MAW'S CHICKEN PIE

Steps:

• Place chopped cooked chicken in a lightly greased 12x8 inch baking dish.
• Whisk together cream of chicken soup, chicken broth, and cornstarch.
• Pour mixture evenly over chicken.
• Whisk together self-rising flour, buttermilk, and melted butter.
• Spoon batter evenly over chicken mixture.
• Bake at 400 degrees Fahrenheit for 40 minutes or until crust is golden brown.

MAW MAW'S CRISPY SOUTHERN FRIED CHICKEN

Steps:

• Heat about 1 inch of oil in a large stock pot or dutch oven over medium high heat to 350 degrees.
• In a medium size bowl whisk the egg yolks, add in the buttermilk, and one half of the seasoning salt. Whisk to combine.
• In a large bowl sift in the flour and baking soda. Add in the garlic powder, onion powder, salt, paprika, black pepper and the other half of the seasoning salt. Stir to combine.
• Rinse your chicken and pat the chicken pieces with paper towels until they are completely dry.
• Coat each piece of chicken with the flour, then dip in the egg wash, then back in the flour making sure to pat the flour somewhat firmly into each piece.
• Add each piece of chicken to the hot oil as you bread them. Breasts usually take around 11 minutes while wings, drumsticks and thighs take 6-7 minutes. Once the outer crust is dark golden brown (not dark brown) and the internal temperature is between 160-170 the chicken is done and ready to enjoy!
• Note: Do not over crowd the pan. This will reduce the oil temperature and cause for oily chicken. Cook about 4 pieces at a time and as you remove a piece, bread another one and add it in the oil. Do not bread them all and leave them all to sit out on the counter -- bread then as you are ready to fry.