Cast Iron
Big Mama's Fried Chicken
Popular on Food52
55 Reviews
Denisious
January 30, 2022
This was the best! The crust is just like KFC only better. I seasoned the flour aggressively (same spices half the flour for less chicken) and it worked out great. Hope we can have some more of Big Mama's recipes please
Justin L.
October 26, 2020
I'm making this right now and omg my house smells like heaven!!! Thank you for sharing Big Mama's recipe! ❤❤
Justin L.
October 26, 2020
Im making this right now and omg my house smells like heaven!!! Thank you for sharing Big Mama's recipe! ❤❤
Blackmajic
July 7, 2020
The skin was a perfect crisp but it was flavorless. I had to go back and sprinkle it with more seasoning salt🙁
Foodiegirl
June 8, 2020
It was really good and I put extra Canye Pepper in the batter by accident but it added a nice kick but it wasn’t spicy at all
Frank
February 6, 2017
Hi,
I'm a guy and I'd like to ask just how do I make a good gravy for this? I love Chicken with gravy and rice or mashed potatoes.
I'm a guy and I'd like to ask just how do I make a good gravy for this? I love Chicken with gravy and rice or mashed potatoes.
John W.
October 15, 2018
@Frank, I made an amazing gravy with this. The old fashioned gravy you make in the skillet you fried the chicken in. After finishing the chicken, pour out all but a small amount of the grease. Maybe 2-3 tablespoons. Heat the pan to medium to medium-high and take that lovely flour mixture you made in the recipe, and sprinkle it in the pan. It will start to sizzle. How much you add will depend on how much you want to make. This is sort of a "trial and error" thing. You cook the flour for a few moments, then you take milk or half & half and slowly add it to the pan while stirring. It will start to thicken. If it starts to get too thick, add a bit more milk but a little at a time. At this point don't try to add more flour or you'll have an icky mess. Keep stirring, don't leave it alone or it will burn. Once you get the amount and consistancy, turn off the heat, check to see if you need salt and pepper then get it out of that pan into a gravy boat or bowl. Should be yummy!
Marcelete
June 26, 2016
Awesome! Awesome! Awesome! Thank you for sharing your Big Mama's recipe. Reminded me so much of my Grandmom's chicken. I cooked this today and my family LOVED it. Thanks again! All the Best.
Jon C.
April 17, 2016
Since I stumbled upon this recipe, the requests from friends and family for my fried chicken has increased exponentially. I absolutely love this. I use it for wings also.
Laurie
December 29, 2018
Cool! I also made "Big Mama's" fried chicken and my husband and friends went nuts! So....of course NO matter the type of gathering everyone ask "are you making Big Mama's chicken?"!
I love to be carrying on Big Mama's tradition. Makes me happy. ☺
I love to be carrying on Big Mama's tradition. Makes me happy. ☺
Bobbi N.
March 7, 2016
Is it spicy? I don't like hot, but I live flavourful. Can I omit the cayenne and hot sauce?
Laurie
December 29, 2018
You can BUT you'll regret it! It isn't hot to the tongue. It's just full of delicious flavor! If my two year old likes it, then it's not too hot for you. Enjoy!
AKEEM W.
March 6, 2016
What can I substitute the cornstarch with?
Jocelyn D.
March 6, 2016
Hi Akeem, you can't really sub it for anything. You can eliminate it but it won't make the chicken as crispy.
Laurie
December 29, 2018
Cornstarch, as it turns out, is great as a "crispant", if that's a word! You wouldn't want to eliminate anything in this recipe. (Unless you're allergic). Notice how Big Mama puts the lid on the chicken to "steam" the insides? Well the cornstarch is what helps it to be able to crisp up again!
Julie
January 5, 2016
Without question - one of the best Fried Chicken recipes. Tweaked it a little bit and only shallow fried it ( finished off for 10 mins in teh oven) My partner said it was better than KFC
Thanks for the recipe
Thanks for the recipe
Linda F.
November 8, 2015
What kind of sauce did u used can u post a picture of it. Thanks I'll precIate it alot.
Love L.
June 16, 2015
Can I just say 'Wow!'? That is an easy, amazingly delicious recipe! Now if only I could say it was neat and clean in the kitchen when I was done. Best recipe ever but do you have ANY tips on how to cook fried chicken without making a mess?! Ha, you're a wizard if you do, but I'll settle for the best darned fried chicken recipe I've ever tried. Thanks!
Love L.
June 16, 2015
Also, since I was out of cayenne and paprika, I used Old Bay Cajun seasoning. (It has both in it soooo...)Turned out spicy but fabulous!
Jocelyn D.
June 17, 2015
That sounds incredible. I am so glad it turned out so well for you. I try to keep the flour in a big bag that doesn't spray flour everywhere. Also frying chicken can get a bit messy with the oil which I find I can't totally escape but I can keep it down by making sure my pan is pretty tall along the sides so the oil doesn't splatter everywhere. I hope that helps!
becca
September 26, 2014
I wish there were cooking times in this recipe. We cooked till brown & crispy, but the insides weren't done...
J C.
May 23, 2014
Smack my face and call me colonel,..i made this and it knocked my socks off,...cleaned it to the bone too!!!
procrastibaker
May 20, 2014
Oh no! Posted this comment on the wrong chicken recipe, how embarrassing. This is next on my list to try!
procrastibaker
May 20, 2014
Decided to make this for Sunday dinner, so I only brined the chicken for six hours. Didn't have any celery salt, so I threw in some garlic powder and cayenne. Delicious! I got lazy and didn't brown the first couple pieces enough, so they didn't turn out quite as crispy as the others, but all of it was incredible. This will definitely be going in my weeknight rotation. Juicy, crispy, fantastic. Cooked it on a rack over a foil-lined baking sheet and definitely needed to rotate halfway through (my chicken wept, and wound up being soggy on the bottoms), but even with only the top half being crispy, my boyfriend and I raved over it.
Christine J.
May 19, 2014
Can you use a deep fryer as well and get the same results?
GrandbabyCakes
May 19, 2014
Yes you can definitely use a deep fryer. It will be a shorter frying process.
Helen P.
May 18, 2014
I add a little Tony Chachere's Original Creole Seasoning to almost everything I make. Has salt, red pepper and other spices, garlic. Use it like salt. Gives just the right amount of kick and makes everything delicious.
Harlan
May 18, 2014
Will try this, for sure, I always sprinkle a little oregano on my fried chicken - adds a nice flavor
CPeppers
May 16, 2014
MMMMM! Yum yum! I can't wait to try this- I want some now! Thanks for sharing- and Gramma is a beautiful lady! Good to know her recipes will be handed down and others can use it as well. You have to have paprika in fried chicken! MMM MMM!
Lindylu
May 16, 2014
Oh boy, I have been trying different fried chicken recipes trying to get the perfect one. I am certainly going to try this one. Looks too good! William's suggestion of marinating the chicken overnight first is a great idea. Thanks
Harrison
May 16, 2014
"Serve chicken when ready"
Does that mean once you've put the last few pieces into the over? Or do I leave them in the oven for a specific amount of time before serving them?
Does that mean once you've put the last few pieces into the over? Or do I leave them in the oven for a specific amount of time before serving them?
Tom D.
May 15, 2014
Sounds great. My Grandma and Grand Aunts made great fried chicken down in West Virginia too. It can soul food and good old country food at the same time.
thirteenJ
May 14, 2014
What type of oil for frying?
GrandbabyCakes
May 14, 2014
Hi thirteenJ, you can definitely use any oil you have on hand. Big mama used lard or vegetable oil most of the time.
thirteenJ
May 14, 2014
Thank you!
People have been asking this on the Hotline! You should head over there, GrandbabyCakes! I guessed peanut oil!
People have been asking this on the Hotline! You should head over there, GrandbabyCakes! I guessed peanut oil!
william M.
May 12, 2014
try soak or marinading the chicken overnight in buttermilk seasoned with the hot sauce and Worcestershire...this acts as an acid to break down the chicken(very important with an older bird) then proceed as described..also if places on a rack while being held in the oven, as opposed to a baking sheet, the bottom will stay crispy!!!
Avis
May 11, 2014
This chicken looks so delicious and crunchy! What brand of seasoning salt do you suggest?
TERRYE H.
May 11, 2014
The picture shows green flecks in the breading but I don't see anything in the recipe to account for this. ?
Ann
May 11, 2014
I believe the green flecks are the result of "food styling" for photography! Happens all the time in especially in food magazines...photos of food include ingredients not stated in the recipe to look more appealing or pretty!
Rekaya
May 7, 2014
Looks great! I have added it to my list. I'm glad to see that you use seasoned salt. I'm convinced that it's a secret ingredient to a perfect fried chicken. Thanks for sharing.
See what other Food52ers are saying.