My Moms Fried Chicken Recipes

MY MOTHER'S FRIED CHICKEN

Steps:

• In a medium bowl, mix the buttermilk and balsamic vinegar.
• In another medium bowl, combine the cereal, flour, seasoned salt and a few grinds of black pepper.
• Fill a large, deep frying pan a little less than half full with oil and heat over medium-high heat to 350 degrees F.
• Dip the chicken pieces in the buttermilk mixture and then in cereal mixture. Fry the chicken, a few pieces at a time, until golden brown and cooked through, 10 to 12 minutes per piece. Remove from the oil and drain on a paper towel-lined plate.
• Bring the oil back to 350 degrees F before cooking the remaining pieces of chicken.

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.

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 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.

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.

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.