Grannys Secret Fried Chicken Recipes

GRANDMA'S SOUTHERN FRIED CHICKEN

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! :).

GRANNY'S SECRET FRIED CHICKEN RECIPE - (4.1/5)

Steps:

• Let the chicken sit in the brine (covered in the refrigerator) for 3 ½ hours exactly. Mix pancake flour, salt and pepper in a large bowl. In a separate bowl combine egg, butter & milk. Remove the chicken from the brine and rinse. Pat dry. Dip chicken pieces in the egg mixture and then dredge in the pancake mixture. Shake off any excess. Fry 3 - 4 pieces of chicken for 7 - 8 minutes (or until desired color is reached) and flip. Repeat with remaining chicken. Drain on a paper towel lined plate.

GRANNY'S SIMPLE WAY FRIED CHICKEN

Steps:

• Wash chicken.
• My Granny always cuts the breast halves in half.
• Salt all chicken pieces good on both sides.
• Let sit for 20 minutes on paper towels.
• Put oil in frying pan and heat to medium high.
• Shake chicken in flour.
• Carefully add chicken pieces skin side down first and brown on each side.
• Turn burner down on medium.
• Cook until done. (cooking time varies on different pieces.).
• Drain on paper towels.

GRANNY'S FRIED CHICKEN

Steps:

• Season the chicken generously with the salt and pepper. Cover the chicken and refrigerate for at least 3 hours and up to 8 hours.
• In a medium bowl, whisk together the eggs and Tabasco sauce. Place the flour in a separate bowl.
• Pour the oil 1/2 inch deep into a 12-inch cast-iron or heavy-bottomed skillet and heat over a medium flame until the oil measures 350° on a candy thermometer.
• Starting with the 4 pieces of dark meat, dredge the chicken in the egg mixture, then coat in the flour, shaking off any excess. Place the pieces in the oil and fry, turning often, for 12 to 15 minutes, or until the juices run clear. Transfer the chicken to a paper-towel-lined plate to drain. Repeat with the 4 pieces of white meat, and fry, turning often, for 10 to 12 minutes, or until the juices run clear. Transfer to a paper-towel-lined plate to drain. Serve immediately.