Big Mama's Fried Chicken
Author Notes: Grandmother's old fried chicken recipe —GrandbabyCakes
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
- 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 chicken when ready.
Showing out of comments
6 months ago Frank
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.
about 1 year ago Marcelete
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.
about 1 year ago Khalid Beasley From salem middle school
My mama made this chicken
over 1 year ago Jon Coleman
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.
over 1 year ago Bobbi Neaj
Is it spicy? I don't like hot, but I live flavourful. Can I omit the cayenne and hot sauce?
over 1 year ago AKEEM WHITE
What can I substitute the cornstarch with?
over 1 year ago Jocelyn D Adams
Hi Akeem, you can't really sub it for anything. You can eliminate it but it won't make the chicken as crispy.
over 1 year ago Julie
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
over 1 year ago linda
Can I cook this in a presurer cooker ?
over 1 year ago Linda Frias
What kind of sauce did u used can u post a picture of it. Thanks I'll precIate it alot.
about 2 years 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!
about 2 years 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!
about 2 years 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!
almost 3 years ago becca
I wish there were cooking times in this recipe. We cooked till brown & crispy, but the insides weren't done...
about 3 years ago la
I made this recipe with additional of coriander and white pepper powder, delicioso
about 3 years ago GrandbabyCakes
Sounds wonderful!
about 3 years 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!!!
about 3 years ago GrandbabyCakes
So glad you enjoyed it!
about 3 years ago thirteenJ
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about 3 years ago procrastibaker
Oh no! Posted this comment on the wrong chicken recipe, how embarrassing. This is next on my list to try!
about 3 years 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.
about 3 years ago Christine Jefferson
Can you use a deep fryer as well and get the same results?
about 3 years ago GrandbabyCakes
Yes you can definitely use a deep fryer. It will be a shorter frying process.
over 1 year ago Lisa
How long do you fry it for in either pan or deep fryer? Approximately?
about 3 years ago cb
yum yum eatemup!
about 3 years ago Lonnie Evans
Going to try this.
about 3 years 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.
Showing 27 out of 46 comments