Big Mama's Fried Chicken

By • April 30, 2014 35 Comments

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Author Notes: Grandmother's old fried chicken recipeGrandbabyCakes

Serves 8

  • 8 pieces chicken
  • 3 large eggs, beaten
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire
  • 2 1/2 cups all-purpose flour
  • 3 tablespoons seasoned salt
  • 3 tablespoons cornstarch
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon onion powder
  1. In a medium sized bowl, whisk together eggs, hot sauce and worcestershire and set aside.
  2. 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.
  3. 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.
  4. Finish coating all chicken and let sit for 10-15 minutes until coating has set.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Fry the remaining chicken pieces and drain and add to oven. Add the remaining chicken to the oven.
  10. Serve chicken when ready.

Tags: chicken, easy fried chicken, fried chicken

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Comments (35) Questions (0)

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15 days ago Love Lynn Laura

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!

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15 days ago Love Lynn Laura

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!

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15 days ago Jocelyn D Adams

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!

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9 months ago becca

I wish there were cooking times in this recipe. We cooked till brown & crispy, but the insides weren't done...

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about 1 year ago la

I made this recipe with additional of coriander and white pepper powder, delicioso

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about 1 year ago GrandbabyCakes

Sounds wonderful!

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about 1 year ago J Conrad Howard

Smack my face and call me colonel,..i made this and it knocked my socks off,...cleaned it to the bone too!!!

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about 1 year ago GrandbabyCakes

So glad you enjoyed it!

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about 1 year ago thirteenJ

t

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about 1 year ago procrastibaker

Oh no! Posted this comment on the wrong chicken recipe, how embarrassing. This is next on my list to try!

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about 1 year ago procrastibaker

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.

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about 1 year ago Christine Jefferson

Can you use a deep fryer as well and get the same results?

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about 1 year ago GrandbabyCakes

Yes you can definitely use a deep fryer. It will be a shorter frying process.

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about 1 year ago cb

yum yum eatemup!

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about 1 year ago Lonnie Evans

Going to try this.

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about 1 year ago Helen Palama

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.

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about 1 year ago Harlan

Will try this, for sure, I always sprinkle a little oregano on my fried chicken - adds a nice flavor

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about 1 year ago Barbara Johnson

I can't wait to try this recipe. Thanks GrandbabyCakes!!!!

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about 1 year ago CPeppers

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!

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about 1 year ago Lindylu

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

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about 1 year ago Kia

I'm trying this!

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about 1 year ago Harrison

"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?

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about 1 year ago richardg

I see something resembling oregano on the chicken, but it's not in the recipe.

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about 1 year ago Dolly

It could be Parsley..........that's what I use with this recipe.

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about 1 year ago ade purnama

i cant wait to try this recipe..nyamii

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about 1 year ago Tom Davis

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.

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about 1 year ago sefi

Thanks for sharing the recipe. Can't wait to try it.

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about 1 year ago thirteenJ

What type of oil for frying?

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about 1 year ago GrandbabyCakes

Hi thirteenJ, you can definitely use any oil you have on hand. Big mama used lard or vegetable oil most of the time.

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about 1 year ago thirteenJ

Thank you!
People have been asking this on the Hotline! You should head over there, GrandbabyCakes! I guessed peanut oil!

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about 1 year ago william miller

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!!!

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about 1 year ago Avis

This chicken looks so delicious and crunchy! What brand of seasoning salt do you suggest?

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about 1 year ago TERRYE HEATLEY

The picture shows green flecks in the breading but I don't see anything in the recipe to account for this. ?

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about 1 year ago Ann

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!

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about 1 year ago Rekaya

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.