Thursday, August 27, 2015

Mom's Southern Fried Chicken



























I am convinced beyond a shadow of a doubt that no one made fried chicken like my Mom. I can close my eyes and still see her hands dropping those battered chicken pieces in that hot oil in her big old cast iron skillet. I can still hear the sizzle of that hot oil and seeing her nod of approval as she flipped each piece over to expose that beautiful golden brown skin. My Dad always gets tears in his... eyes when I make it....he remembers too.

 
 
Mom's Southern Fried Chicken

1 (5 pound) whole frying chicken, cut into pieces
1 quart whole buttermilk (secret to moist, tender chicken)
vegetable oil or Peanut Oil for frying
2 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon onion powder
a pinch of cayenne pepper (more if you want a kick)
1 teaspoon salt
1 teaspoon ground black pepper

In a large bowl, combine chicken and buttermilk. Cover and refrigerate for 2 hours. In a large cast-iron skillet, add enough oil over low heat to come 1 inch up side of skillet.

In a shallow dish, combine flour, garlic powder, onion powder, cayenne, salt, and pepper. Shake buttermilk off chicken and discard. Dredge chicken in flour mixture to coat, gently shaking off excess.


























Turn heat up to medium high. Place chicken in skillet, arranging thighs in the center and breasts and legs around edges. Fry chicken for 10 to 12 minutes per side or until golden brown. Turn down heat to low and cover with a tight fitting lid. Cook for about 40 minutes until chicken is cooked through.


Turn heat back up to medium high and allow chicken to get as crispy as you like it. Serve and enjoy!













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5 comments :

  1. I have always loved crispy, fried chicken but haven't ever fried it myself.This looks and sounds wonderful. I wwill try this and a whole lot of your recipes, once I get my own home again. Thank you for your time, effort, love, patience and all that you do to share your loving mothers and others recipes with us all.

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  2. Don't have cast iron skillet, can I us dee p fryer or other large pan?

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    Replies
    1. Yes you can use any heavy bottomed skillet.

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  3. I want to try it in my deep fryer...but never sure how long to cook it

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    Replies
    1. Bone-in chicken requires slightly more time to cook than boneless cuts. The average time to deep fry whole wings takes about 10 minutes, and thighs and legs require 12 minutes. Bring chicken to room temperature before cooking to use these time estimates; along with following times for cooking, watch for the color of the chicken's breading to develop a deep brown color. Fry chicken in vegetable oil heated to 350 degrees and remove pieces as they become golden brown and float.
      Check internal temperature using a kitchen thermometer to ensure it is done; internal temperature should register at 165 degrees.

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