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.
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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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.
ReplyDeleteDon't have cast iron skillet, can I us dee p fryer or other large pan?
ReplyDeleteYes you can use any heavy bottomed skillet.
DeleteI want to try it in my deep fryer...but never sure how long to cook it
ReplyDeleteBone-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.
DeleteCheck internal temperature using a kitchen thermometer to ensure it is done; internal temperature should register at 165 degrees.
This looks so good, and I have chicken and buttermilk in the fridge, so I think I'll try it for supper tonight. Thanks for sharing your mother's recipe's. I love fried chicken but have never been good at making it.
ReplyDelete