Big Mama's Fried Chicken

April 30, 2014

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
In This Recipe


  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.

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Reviews (50) Questions (0)

50 Reviews

Frank February 6, 2017
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.
Khalid B. May 18, 2016
My mama made this chicken
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. ☺
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
linda December 20, 2015
Can I cook this in a presurer cooker ?
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...
la May 26, 2014
I made this recipe with additional of coriander and white pepper powder, delicioso
Author Comment
GrandbabyCakes June 7, 2014
Sounds wonderful!
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!!!
Author Comment
GrandbabyCakes June 7, 2014
So glad you enjoyed it!
thirteenJ May 21, 2014
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?
Author Comment
GrandbabyCakes May 19, 2014
Yes you can definitely use a deep fryer. It will be a shorter frying process.
Lisa March 7, 2016
How long do you fry it for in either pan or deep fryer? Approximately?
cb May 18, 2014
yum yum eatemup!
Lonnie E. May 18, 2014
Going to try this.
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.