Moms Fried Chicken Recipes

MOM'S OLD FASHIONED FRIED CHICKEN

Steps:

• Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture.
• In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.
• Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve.

MOM'S FRIED CHICKEN

Steps:

• In a large bowl, toss chicken with buttermilk and salt. Cover and refrigerate 1 hour.
• In a large deep skillet over medium-high heat, heat 1 inch oil until a deep-fry thermometer registers 360 degrees F.
• Meanwhile, in a shallow bowl, mix flour, poultry seasoning, garlic powder, and cayenne pepper. Remove dark meat from buttermilk, shake off excess, and roll in flour mixture. Shake off excess flour, place in hot oil, and fry about 15 minutes, or until golden brown and cooked through, turning occasionally. (Adjust heat, as needed.) Drain on a paper towel-lined platter.
• Reheat oil to 360 degrees F. Repeat with chicken breasts and wings, frying about 15 minutes, or until golden brown and cooked through, turning occasionally. Drain on a paper towel-lined platter. Serve hot or at room temperature.

MOM'S FRIED CHICKEN

Steps:

• The times in the instructions are based on using the type of pan shown in the blog. Cast iron and other types of pans will have different frying times...
• Add oil to the pan, on medium heat. The amount will depend on the size of the pan. Estimate just less than half the depth of the chicken.
• Add a stick of butter to the pan.
• Wait until the oil/butter is hot. To test, flick a small amount of water into the pan. If the oil sizzles, it's hot enough.
• In the meantime, add flour, onion powder, pepper and salt to a gallon size baggie. Mix well.
• Add drumsticks to the baggie and shake well until fully coated.
• When oil is hot, place the chicken in the pan and put the lid on it.
• Now leave it alone for about a half an hour. Lifting the lid lets the heat escape. It's tempting but don't do it. You'll know when it's time by listening to the chicken. Frying is loud. When it starts to quiet down, the frying is done on that side.
• Using tongs, gently turn the chicken over. You may need to test to make sure the batter hasn't stuck to the bottom of the pan. If it has, gently use the tongs to release the batter before turning.
• The second side doesn't take as long. Start listening for the quieting sounds at about 20 minutes.
• When the chicken is crisp and brown on both sides, remove from the pan and place on a rack to allow the oil to drip off the chicken.
• Serve and enjoy!

MOM'S FRIED CHICKEN

Steps:

• Rinse the chicken pieces with cold water and pat them dry with paper towels. Sprinkle the chicken with the salt and pepper, and with the garlic and poultry seasoning if you are using them. Cover and set aside for 15 minutes, or refrigerate for up to 12 hours.
• Pour the oil into a deep skillet and heat it to 350°F.
• Meanwhile, place the flour in a large self-sealing food storage bag. Add the chicken pieces, a few at a time, and shake to thoroughly coat them. Dust off any excess flour.
• Fry the chicken, a few pieces at a time, in the hot oil for 20 to 30 minutes, turning once, until they are golden brown and cooked through. Drain on paper towels and serve warm or at room temperature.

MAMA'S FRIED CHICKEN

Steps:

• Wash chicken pieces and sprinkle with salt and pepper, to taste. Marinate pieces for 1 hour in buttermilk. Remove chicken pieces 1 at a time from buttermilk, coat with flour, and deep-fry until golden brown.

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

MY MUMMY'S FRIED CHICKEN

Steps:

• Add the chicken with tumeric powder and salt and mix well.
• Add the thick soy sauce, light soy sauce,chinese oyster sauce and black pepper and mix very well.
• Marinate for at least 2 hours up to overnight.
• In a large fry pan, heat up 2 to 3 inches of vegetable oil over medium high heat.
• Add in the marinated chicken to the heated oil and fry.
• Make sure you low down the heat when frying.
• Turn the chicken after about 10 minutes, and continue turning and frying until done.
• Drain the chicken after done.
• Delicious (very juicy& tasty) when served with hot rice and sauteed stir-fried veggies.
• Try it!

MOM'S BAKED FRIED CHICKEN AND GRAVY

Steps:

• Make chicken:
• Soak chicken in milk to cover for 20 to 30 minutes. Spray a baking dish (one that will accommodate all the chicken pieces comfortably in one layer) with nonstick vegetable-oil spray.
• Preheat oven to 400°F. Put the butter in the baking dish and heat it in the oven until the butter melts. Mix flour and seasonings together in paper sack or plastic baggie (1-gallon size). Shake each piece of chicken in seasoned flour. Place chicken pieces, skin-side down, in baking dish. Bake for 20 minutes. Turn chicken over and bake an additional 20 minutes or until cooked through and crispy. Remove chicken and set aside in a warm place.
• Make gravy:
• Sauté the scallions and mushrooms in the drippings over medium high heat, until soft. Mix the seasoned flour with milk first until you see no lumps. Whisk milk mixture into the sautéing onions and mushrooms. Taste and add bouillon cube, if desired (You may want to use additional milk if you do). Boil until thickened to preferred consistency. Put into a gravy dish and serve alongside the baked chicken.

MY MOM'S FRIED CHICKEN

Steps:

• Wash chicken pieces.
• Combine flour, salt and pepper in a paper bag.
• Add a few pieces of chicken at a time shaking to coat with flour.
• In a large cast iron skillet over moderate heat melt enough lard or vegetable shortening to measure about 1 inch deep.
• When cooking liquid has reached frying temperature you can see a little steam rising up.
• Cook chicken 30 minutes on each side.
• Lay cooked chicken on a paper towel lined platter and cover the top with paper towel also.
• this helps top keep the chicken from sweating and to stay crisp.