GREAT GRANDMA'S FRIED CHICKEN!
Great Grandmother Kennedy use to make this for us at least once a week. This was her small batch! We had a very large family... The Great Grandmother, The Grandmother, my parents, my siblings and myself, and there were usually about 12 cousins and friends hanging around! Great Grandmother would make big batches of chicken up...
Provided by Colleen Sowa
Categories Chicken
Time 1h
Number Of Ingredients 15
Steps:
- 1. Heat oil in skillet or pan to 375 degrees.
- 2. Beat the milk spices and eggs together well in the first bowl. Mix the flour mixture together in a second bowl. Wash the cut up chicken, pat dry. Put in the first bowl with the egg mixture. Coat Well.
- 3. Put a couple pieces of chicken at a time into the flour mixture... coat chicken well.
- 4. Place chicken into hot oil. Fry chicken parts for about 6 to 8 minutes on each side or until done (do not over crowd the chicken as this will lower the cooking temperature and affect cooking times). Remove the chicken to paper towel lined platter to drain. Repeat until all chicken is done.
GRANDMA'S SOUTHERN FRIED CHICKEN
Just plain ol' good!!! This is actually my very own concoction, because my Grandma never usually measured when she cooked. :) But it definately tastes like my Grandma's and my Great Aunt's!
Provided by Wildflour
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
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! :).
Nutrition Facts : Calories 740.5, Fat 43.2, SaturatedFat 12.3, Cholesterol 212.8, Sodium 296.3, Carbohydrate 27.6, Fiber 1.6, Sugar 0.8, Protein 56.7
GRANDMA'S FRIED CHICKEN
Make and share this Grandma's Fried Chicken recipe from Food.com.
Provided by 4-H Mom
Categories Chicken
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken pieces in baking dish, pour salad dressing over chicken.
- Let dressing soak into the chicken for a couple of hours, while in the refrigerator.
- Remove chicken and shake off excess dressing, discard the extra.
- Preheat oven to 350 degrees.
- On plate, mix flour, salt and pepper; roll chicken in seasoned flour.
- Heat 1/2 inch oil in large skillet until small cube of bread dropped into oil browns in 60 seconds.
- Fry chicken until golden, 5 to 7 minutes on each side. Transfer to baking pan. Bake until chicken is tender and juices run clear, about 30 minutes.
Nutrition Facts : Calories 989.3, Fat 76, SaturatedFat 17.7, Cholesterol 226.9, Sodium 1431.2, Carbohydrate 22.1, Fiber 1.1, Sugar 1.5, Protein 51.7
CHEF JOHN'S BUTTERMILK FRIED CHICKEN
I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 6h45m
Yield 4
Number Of Ingredients 19
Steps:
- Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
- Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
- Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
- Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
- Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
- Turn chicken pieces and cook for another 10-15 minutes.
- Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g
GRANDMA'S UNBREADED FRIED CHICKEN
This fried chicken recipe intrigued us. Would it be good without breading? Turns out, it's fantastic! Frying the chicken in bacon grease adds tons of flavor to the chicken. The skin crisps up with bits of bacon, salt, and pepper. You really can't tell that the chicken is not breaded. Serve with mashed potatoes and gravy for a...
Provided by joeyjoan K
Categories Chicken
Time 1h
Number Of Ingredients 4
Steps:
- 1. Cook bacon in skillet or heat cooking oil. Oil will spit when you drop water in it when hot enough. (My Grandma only used bacon fat, that was her frying oil of choice, It does add to the flavor of the chicken.)
- 2. Salt and pepper your chicken to taste. When your oil is hot enough, carefully place the chicken in the pan bottom side down.
- 3. Cover and simmer on medium-ish heat for 15 min.
- 4. Using TONGS turn chicken. Recover and continue to cook for 15 min more.
- 5. Check the meat if the meat has started to pull away from the leg bone raise the heat a little and cook uncovered, rearrange the meat according to the heat in your pan. If meat is not pulling away continue to cook covered on medium-ish heat. After you uncover and raise the heat, turn every 10ish minutes, cooking till meat is cooked thru and the skin is golden brown and crispy. Remove from pan and keep warm.
- 6. Make your gravy using the pan drippings.
- 7. Serve warm or cold. This makes the best cold picnic chicken.
More about "great grandmas fried chicken recipes"
GRANDMA'S SOUTHERN FRIED CHICKEN | JENNIFER COOKS
From jennifercooks.com
Cuisine SouthernTotal Time 2 hrs 30 minsCategory Main DishCalories 2228 per serving
- Make the Dry Seasoning. In a medium bowl, combine 2 tablespoons kosher salt, 3 tablespoons smoked paprika, 2 tablespoons ground white pepper, 1 tablespoon ground black pepper, 1 tablespoon garlic powder, 1 tablespoon freshly ground black pepper. Whisk together to combine and then divide the seasoning into 2 batches. Use 1 batch for the dry rub and the other batch for the coating.
- Dry Brine the Chicken. Rub the chicken pieces generously with 1 batch of the spice mixture and place it into a dish or bowl, cover, and refrigerate for 1-2 hours or overnight if time permits. Don’t skip this step! This will give your chicken a wonderful flavor!
- Make the Coating. Mix the flour, cracker crumbs, and 1 batch of the spice mixture in a shallow casserole dish or large zip-top bag.
- Mix the Wet Ingredients. In a large bowl or pie plate, whisk together the eggs, buttermilk, and hot sauce.
SOUTHERN FRIED CHICKEN - SIMPLE, OLD-FASHIONED RECIPE
From southernfoodandfun.com
4.8/5 (14)Total Time 1 hr 5 minsCategory ChickenCalories 573 per serving
GRANDMA'S SOUTHERN FRIED CHICKEN | VINTAGE COOKING
From vintagecooking.com
5/5 (1)Category MainServings 8Total Time 2 hrs 45 mins
CORY BAHR SHARES HIS GRANDMA’S FRIED CHICKEN RECIPE
From tasteofthesouthmagazine.com
GRANDMOTHER PAUL'S FRIED CHICKEN | PAULA DEEN
From pauladeen.com
GRANDMA'S FRIED CHICKEN RECIPE - TORNADOUGH ALLI
From tornadoughalli.com
GRANDMA'S BUTTERMILK FRIED CHICKEN RECIPE - FRYER BASE
From fryerbase.com
BEST BIG MAMA'S FRIED CHICKEN RECIPE - FOOD52
From food52.com
GRANDMA DOROTHEA'S BUTTERMILK FRIED CHICKEN RECIPE - OPRAH.COM
From oprah.com
GRANDMA’S BUTTERMILK FRIED CHICKEN RECIPE: EASY MAKING DIRECTION
From megachickenrecipes.com
MY GRANDMA'S FRIED CHICKEN IS LOST, BUT NOT FORGOTTEN - SIMPLY …
From simplyrecipes.com
6 FRIED CHICKEN CHAINS WHERE CHEFS ACTUALLY EAT - EAT THIS NOT THAT
From eatthis.com
GRANDMA’S CINNAMON CHICKEN STRIPS - SIMPLY HAPPENINGS
From simplyhappenings.com
HOW TO KEEP BREADING FROM FALLING OFF CHICKEN - SOUTHERN LIVING
From southernliving.com
GREAT-GRANDMA MYRTLE'S BUTTERMILK FRIED CHICKEN - ANNE OF ALL …
From anneofalltrades.com
GRANDMOTHER'S CHICKEN RECIPE | MYRECIPES
From myrecipes.com
GRANDMA'S PORK ROAST - RECIPE - COOKS.COM
From cooks.com
GRANDMA'S CHICKEN RECIPES: 55 DISHES WE'RE PASSING …
From tasteofhome.com
40 SUMMER CHICKEN RECIPES - BEST CHICKEN IDEAS SUMMER
From countryliving.com
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
SOUTHERN FRIED CHICKEN - GRANDMA'S WAY - BUTTER N THYME
From butter-n-thyme.com
WHO HAS THE BEST GAINESVILLE FRIED CHICKEN: BIRDIE BOX OR …
From spoonuniversity.com
MAMA'S FRIED CHICKEN RECIPE - SOUTHERN LIVING
From southernliving.com
You'll also love