Fried Chicken Recipe

My Big Mama’s (my grandmother’s) recipes are the epitome of timeless. While growing up, I would watch in awe as she cooked in her small rustic kitchen in Mississippi. From the prep work of dicing and slicing to her impressive dinner table display, there was always such an electric energy pulsing in that space that transferred to everyone around it. The charming Southern cooking and laughter from our “back in the day” conversations with my grandparents, parents, aunts and uncles are the memories I cherish.

Each dish on Big Mama’s dining room table has inspired creativity in my own culinary experiments. Each memory has become part of the fabric of who I am and served as the catalyst for starting Grandbaby Cakes. Big Mama’s remarkably inspired recipes remain alive today through this blog and I’m more than proud to have every one of them in my arsenal.

One of her best recipes is this Classic Fried Chicken! Whenever we visited my grandparents down South, this chicken ended up on the dinner table. It was always a fresh bird, well- seasoned with a juicy inside and golden brown crunchy crust on the outside. Absolutely perfect.

The “back in the day” story of Big Mama’s fried chicken is quite fetching. According to my mom, Big Mama fried chicken at least once a week when she was growing up. She would buy live chickens from her neighbor Ms. Barnett’s hatchery, then load the chicken crates into the back of Big Daddy’s pickup truck. My mom would shudder as the chicken crates were unloaded at home because she knew the inevitable was coming for these poor chickens.

Big Mama would wring the chickens’ necks, then drop them in scalding water so she could then pluck all of their feathers. By the time Big Daddy got home from work, fresh fried chicken was on the table for supper!

HOW TO MAKE FRIED CHICKEN

Big Mama’s approach to frying chicken was quite minimalist: the chicken was coated with plain salt, pepper, and flour in a brown paper bag, then fried in a worn cast iron skillet with lard. As time went on and more ingredients became available, she would sometimes dip the chicken in eggs or buttermilk for a crispier crust texture or add different spices to her flour to vary the taste. By the time I learned to fry chicken from my mom and Big Mama, the recipe had evolved quite a bit from the original.

This fried chicken recipe honors that classic while embracing newer techniques picked up along the way. Passed down from my grandmother to my mother and eventually to me, we have all taken this recipe and created our own unique spin on it. Now I am delighted to pass this family heirloom down to you!

Here’s how my Big Mama worked her wizardry:

Chicken Pieces

Be sure to use fresh, plump pieces of chicken! If your preference is drumsticks, stick to those. If you’re a thigh fan, cook ‘em up. Don’t feel pressured to cook up pieces of meat that you don’t enjoy eating.

Eggs

Egg contains a high amount of protein which creates a thicker, more stable crust.

Hot Sauce

A few dashes adds the necessary kick! Feel free to omit or add extra based on your preference.

Worcestershire Sauce

The added savory and sweet tang from it is more than welcome! This was definitely a new school addition to big mama’s recipe.

All-Purpose Flour

Flour is the base for our seasoning and helps to create that mege-crisp, seasoned crust.

Seasoned Salt & Pepper

No good fried chicken happens without some salt and pepper.

Cornstarch

The added starch aids in creating a golden, crispy crust.

Paprika

A few dashes adds a sweet, smoky flavor and a wonderful color.

Cayenne Pepper

Cayenne has a strong, pungent bite that heightens the flavor of every other seasoning in this recipe.

Garlic & Onion Powder

Both are aromatic, subtle and sweet. The hints of garlic and onion come through in every bite.

HOW TO BATTER AND FRY CHICKEN

I get it, frying is intimidating and often, super messy. There are dangers and frustrations that come with using hot oil in the kitchen. Splattering, overflow and overcooked or undercooked food are all valid concerns associated with frying chicken.

So, let’s address some of these concerns head on and create a smoother, cleaner frying experience:

Fry in a Deep Cast Iron Skillet or Dutch Oven

Frying in a shallow pan will cause overflow. Prevent a hot mess by using a deep Dutch oven, a deep cast-iron skillet or even a heavy-bottomed stock pot.

Set Up a Fry Station

Being prepared is the best way to prevent a dangerously chaotic situation. At the center of your fry station should be your Dutch oven, to left, the prepped and ready-to-fry chicken and to the right, a cooling rack set over a paper towel-lined baking sheet. Be sure to also have stainless-steel tongs or a spider strainer for lowering and removing the chicken from the pot.

Use a Thermometer

You can’t rely on the chicken’s coating color to determine doneness. You’ll need to monitor the temperature of your oil using a deep-fry thermometer; the oil should remain at a steady 350 degrees. After about 15 minutes, the chicken should reach an internal temp of 165 degrees.

Cool Before Serving

After draining the fried chicken, cool the chicken for at least 10 minutes. Proper cooling will set the crust and ensure that the meat is fully cooked and settled.

WHAT SHOULD I SERVE WITH THIS FRIED CHICKEN RECIPE?

No matter what it’s served with, this Fried Chicken recipe is destined to be the star of any spread. I mean, with crisp golden skin and tender, juicy meat like this, how could anything else compete? With that being said, I will say that fried chicken enjoys having a few friends to mingle with.

Create your own Southern-style spread making a few of Grandbaby Cakes’ iconic Southern sides:

• GARLIC MASHED POTATOES
• HOMEMADE GRAVY
• PINTO BEANS
• SCALLOPED POTATOES
• MUSTARD GREENS
• GARLIC BUTTER SWEET POTATO FRIES
• 7 UP BISCUITS
• CREAMED CORN
• CORN SPOONBREAD

HOW TO STORE AND REHEAT LEFTOVER FRIED CHICKEN

Allow any leftover chicken to cool completely on a cooling rack set over a paper towel lined baking sheet. Then, line an airtight container with paper towels and carefully transfer the chicken. The paper towels will absorb any condensation and keep the chicken crisp. Leftover fried chicken will keep in the fridge for 3-4 days.

To Reheat: Let the chicken sit out at room temperature for at least 30 minutes. In the meantime, preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Spread out the chicken and cover with another baking sheet to insulate. Heat for 20 minutes and then, let rest for at least 5 minutes.

GRANDBABY CAKES’ BEST FRIED CHICKEN RECIPES

Fried Chicken is an art! It’s time to fine tune your personal masterpiece by trying out a few of my crispiest, tastiest recipes. Give ‘em a shot, you won’t regret it:

• FRIED CHICKEN GIZZARDS
• OVEN FRIED CHICKEN TENDERS
• BUTTERMILK FRIED CHICKEN
• SWEET TEA FRIED CHICKEN