Fried Chicken Recipe
My Big Mama’s fried chicken recipe gets a modern twist making it the best fried chicken recipe you've ever had! Serve it up with all your favorite Southern sides for a chicken dinner everyone will love.
Servings: 8 servings
Calories: 190kcal
Ingredients
- 3 large eggs beaten
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire
- 2 ½ cups all-purpose flour
- 3 tablespoons cornstarch
- 3 tablespoons seasoned salt
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper
- 2 teaspoons black pepper
- ½ teaspoon garlic powder
- 1 tablespoon onion powder
- 8 pieces chicken
Instructions
- In a medium sized bowl, whisk together eggs, hot sauce and worcestershire and set aside.
- Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag and shake to mix well.
- Dip each piece of chicken into egg wash coating both sides then dip into seasoned flour thoroughly coating each piece. Then add piece to baking sheet to rest.
- Finish coating all chicken and let sit for 10-15 minutes until coating has set.
- While coating sets, add 1-1/2 inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat. Also turn on oven to 275 degrees.
- This is my test for knowing when the oil is ready: Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready.
- Fry four pieces at a time on each side starting with dark meat since it takes longer. Make sure you don’t overcrowd the pan.
- After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken ensuring doneness. After a couple of minutes, remove the top and continue to fry until the crust is crispy again and completely golden brown.
- Remove chicken from oil and place on paper towels or rack to drain. Place chicken on a baking sheet covered with parchment and add to warmed oven while finishing the other chicken pieces.
- Fry the remaining chicken pieces and drain and add to oven. Add the remaining chicken to the oven.
- Serve when ready.
Notes
- 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 the left, the prepped and ready-to-fry chicken, and to the right, a cooling rack set over a paper towel-lined baking sheet.
- Use the Right Utensils: Use stainless-steel tongs or a spider strainer for lowering and removing the chicken from the pot. Either one will keep your hands and arms farther away from the hot oil.
- Use a Thermometer: You can’t rely on the chicken’s coating color to determine doneness. In most instances, the chicken will need to cook for about 15 minutes. To be sure it's done you should check the internal temperature of the chicken. When it's 165° F, it's ready.
- Keep the Heat Consistent. Be sure to monitor the temperature of your oil using a deep-fry thermometer. For even cooking and the crispiest chicken, the oil should remain at a steady 350° F.
- Cool Before Serving: Cool the chicken for at least 10 minutes before serving. Proper cooling will set the crust and ensure that the meat is fully cooked and settled.
Nutrition
Calories: 190kcal | Carbohydrates: 34g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 2669mg | Potassium: 108mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg