Best Moms Old Fashioned Fried Chicken Recipes

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MAMA'S FRIED CHICKEN



Mama's Fried Chicken image

Behold: our most shared fried chicken recipe of all time. Fried chicken is, put quite simply, a decadent delight when done right, and this recipe will take you back to the days when your mother used to fry her famous chicken for Sunday dinner. This Southern classic, Mama's Fried Chicken, is simple in its perfection. Crispy on the outside and juicy on the inside. Are you curious about the secret to this decadent recipe? It's the buttermilk. Make sure to soak your chicken in buttermilk for at least two hours before frying. It's the trick to serving fried breasts, drumsticks, and thighs that are perfectly golden on the outside and tender on the inside. Once finished frying, we promise that it'll be nothing short of sheer Southern comfort. So skip that bucket of fast-food fried chicken and remember what it's like to eat "real" fried chicken. That's where our best fried chicken recipe below can help.

Provided by Southern Living Test Kitchen

Yield 4 to 6 servings

Number Of Ingredients 6

1 (3- to 4-pound) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon pepper
2 cups buttermilk
Self-rising flour
Vegetable oil

Steps:

  • Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours.
  • Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.
  • Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°. Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels.

GOOD, OLD FASHIONED FRIED CHICKEN



Good, Old Fashioned Fried Chicken image

Every once in awhile, even healthy eaters like my family, love some good, old fashioned fried chicken! This recipe for it is wonderful! I found it on another recipe site, and it is the recipe that I always use when we make fried chicken. Enjoy some good, old-fashioned, fattening, country cooking for a change!

Provided by Helping Hands

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 -2 whole fryer chickens, cut into pieces or 2 packages chicken legs
3 cups flour
3 cups cooking oil
4 tablespoons seasoning salt
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons Mrs. Dash seasoning mix, extra spicy seasoning blend
2 tablespoons parsley flakes
2 tablespoons black pepper
3 cups milk
2 eggs, beaten

Steps:

  • Combine flour and spices in plastic bag.
  • Mix milk and beaten eggs in large bowl.
  • Dip chicken into milk and egg mixture.
  • Shake each piece off lightly.
  • Add chicken pieces one at a time to bag of flour and spices and shake bag lightly until each piece is coated with mixture.
  • After removing chicken from mixture, lightly shake some of the flour mixture off.
  • Heat oil in deep frying pan or in electric skillet to 350 or 375 degrees.
  • Fry each side until tender and golden brown.

Nutrition Facts : Calories 1564.4, Fat 129.4, SaturatedFat 21.3, Cholesterol 175.3, Sodium 171.9, Carbohydrate 60.9, Fiber 3, Sugar 2.6, Protein 41.1

MY OLD-FASHIONED SIMPLE & EASY FANTASTIC FRIED CHICKEN



My Old-Fashioned Simple & Easy Fantastic Fried Chicken image

This a recipe that's very similar to many fine fried chicken recipes, but in so many recipes they leave out what I think are two very important steps in the cooking of it. Start cooking from largest to smallest. Space. We all need it. Don't over-crowd. This is an old-fashioned, no frills,nothing fancy but dang good chicken recipe. Flour and seasoning amounts can easily be doubled or whatever to adapt to the size/amount of the chicken you cook.

Provided by Iowahorse

Categories     Lunch/Snacks

Time 50m

Yield 1 chicken, 2 serving(s)

Number Of Ingredients 7

1/3 cup all-purpose flour
1 teaspoon paprika
1 1/2 teaspoons pepper
1 teaspoon salt
1 teaspoon powdered cumin
1 lb real lard (use enough to have 1/4 inch deep in the skillet)
1 (2 1/2-3 lb) broiler-fryer chickens, cut up

Steps:

  • Combine flour and seasoning in a paper (or plastic bag} and and do the herk and jerk thing to coat. You can add 1/2 cup of dry bread crumbs to the mix for texture and crunch if you wish. In a large skillet, (I use a cast iron one) melt enough lard (Yes lard, don't use anything else. T'ain't right) to cover the bottom of your skillet 1/4 inch deep. It's hot enough when a drop of water sizzles well.
  • Now then, Don't crowd the chicken. Leave a minimum of 1/4" in space between all pieces. 1/2 inch" or more is better but hey, ya only got so much room in there, right?.
  • Put in the breasts first, and lightly brown on all sides then add the rest and brown those on each side, cover tightly. and cook for till tender, about 20-30 minutes.
  • Uncover for the last 10 minutes.

Nutrition Facts : Calories 3359.9, Fat 313.7, SaturatedFat 113.8, Cholesterol 641.8, Sodium 1563.3, Carbohydrate 18.1, Fiber 1.5, Sugar 0.2, Protein 108.2

GRANDMA'S SOUTHERN FRIED CHICKEN



Grandma's Southern Fried Chicken image

Just plain ol' good!!! This is actually my very own concoction, because my Grandma never usually measured when she cooked. :) But it definately tastes like my Grandma's and my Great Aunt's!

Provided by Wildflour

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 (2 1/2-3 lb) broiler-fryer chickens, cut up
buttermilk, enough to cover the bird
1 tablespoon hot sauce
butter flavor shortening (for frying)
1 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon italian seasoning
1/8 teaspoon chili powder
1/2 teaspoon sugar
3 teaspoons seasoning salt
1/8 teaspoon poultry seasoning
1 1/4 teaspoons black pepper
1/4 teaspoon ground cayenne red pepper powder
1/4 teaspoon thyme, crush between your fingers when adding
1/4 teaspoon basil

Steps:

  • Wash chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours.
  • Melt shortening in a cast iron skillet to a depth of about 1 inch.
  • Heat to about 370º. (No thermometer needed, really. It'll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit.
  • In a doubled brown paper lunch sack, mix together all of the dry ingredients.
  • Remove chicken from bowl.
  • Using additional seasoned salt and pepper, lightly coat to season chicken.
  • Place chicken in bag, one piece at a time. Shake well until thoroughly coated.
  • Dip each piece in the buttermilk and coat with flour once again.
  • Shake off excess; place on waxed paper for 15 minutes or until dry.
  • Place chicken, skin side down, in hot shortening.
  • Do not crowd skillet.
  • Brown until golden on bottom (good)(skin) side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces ocaisionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are the top sides. After about 10 minutes, turn back to skin-side down. After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.).
  • Uncover and cook 5 minutes longer for "crispy on the outside" crust. Remove at once, skipping this step, if a softer outside is preferred. My grandma and great aunts always drained their fried chicken on brown paper grocery bags. This seems to work best for me, too. Paper towels work "ok", too. *If doubling or making alot of chicken, or just wanting to keep it warm til the rest of your side dishes are done and ready to serve, place chicken on brown paper bag-lined cookie sheet in very low oven. GREAT cold, too!
  • 4-6 servings.
  • To make chicken fingers:.
  • Use 4 boneless skinless chicken breasts, cut into strips about a 1/2-3/4 " thick. I skipped the buttermilk and hot sauce part, and dipped them into the flour mixture first, then into 1 egg beaten with about a half of a cup of half and half cream and a little hot sauce. Then back into the flour mixture. Worked out PERFECTLY. I lightly browned them in hot oil on one side, turned them, then put a lid on them. I then only cooked them for 8 minutes. I removed the lid, turned them and cooked them another minute. Drained them on paper towel.YUM!
  • *One extra tip: Don't ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit wants to stick. You don't want to lose that good breading! :).

Nutrition Facts : Calories 740.5, Fat 43.2, SaturatedFat 12.3, Cholesterol 212.8, Sodium 296.3, Carbohydrate 27.6, Fiber 1.6, Sugar 0.8, Protein 56.7

OLD FASHIONED SOUTHERN FRIED CHICKEN



Old Fashioned Southern Fried Chicken image

Make and share this Old Fashioned Southern Fried Chicken recipe from Food.com.

Provided by Broke Guy

Categories     Whole Chicken

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 10

8 cups cold water
1 cup granulated sugar
1 1/2 cups salt
1 gallon ice cube
1 whole chicken, cut into pieces
1 teaspoon salt
canola oil
4 cups whole buttermilk
4 cups all-purpose flour
1 brown paper bag (large enough for chicken pieces to fit)

Steps:

  • Boil the water and add in the sugar and 1 1/2 cup of salt, stirring the mixture until it has dissolved to create a brine.
  • Remove from the heat and combine the brine with some ice in a large, food-safe container.
  • Place the chicken in the brine, cover, and refrigerate for at least 10 hours and for no longer than 12 hours.
  • When ready to cook, fill a large skillet half-way with canola oil and heat to 325 degrees F.
  • Fill a brown paper bag with the flour and the 1 teaspoon of salt, fold the top closed and shake the bag to combine the ingredients.
  • Fill a large bowl with the buttermilk. Remove the chicken from the brine and pat the pieces dry.
  • One by one, dip the chicken pieces into the buttermilk, lift them to drain the excess, then place them in the grocery bag with the flour mixture.
  • Fold the bag closed and then shake it to thoroughly coat the chicken with the flour mixture (about 30 seconds).
  • Shake the excess flour from the chicken pieces and fry them in the skillet, adjusting the heat of the oil as necessary to maintain it at 325 degrees, turning each over once, until they are done.
  • Done should be 155 degrees on the interior for white meat and 165 degrees on the interior for dark meat.

Nutrition Facts : Calories 2739.9, Fat 108.3, SaturatedFat 30.6, Cholesterol 487.6, Sodium 86588.3, Carbohydrate 290.8, Fiber 6.8, Sugar 100.5, Protein 140.3

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