Moms Fried Chicken Recipes

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 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:

• 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.

MOM'S FRIED CHICKEN GIZZARDS RECIPE - (4.5/5)

Steps:

• 2-3 hours prior to cooking. In a large bowl or dutch oven, place gizzards, water and 2 Tbls salt. Let soak. (This draws out that bloody/organ taste). Change salty water every 1/2 hour to hour, for 2-3 hours. Drain gizzards. Place drained gizzards on paper toweling, and pat dry. Salt and Pepper both sides of the gizzards. In a large zippy bag, place flour and salt and pepper. In your favorite chicken frying pan (I use Grandma's old cast-iron skillet), melt enough shortening to get 1/4" in the pan. Place a handful of gizzards in flour baggie. Shake. Remove gizzards from baggie. Shake off excess flour mix. Gently place gizzards in the hot shortening. Cover with lid ajar. Cook for 5 mins on Medium-High heat, or until browned. Turn gizzards, and cover for another 5 mins or until browned. (Pleae note: Gizzards will fry better if cooked in batches. Place cooked gizzards in the oven on 'warm' or 200 degrees, between batches.). Enjoy!

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.