Fried Chicken Just Like Grandmas Recipes

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GRANDMA'S SOUTHERN FRIED CHICKEN



Grandma's Southern Fried Chicken image

Just plain ol' good!!! This is actually my very own concoction, because my Grandma never usually measured when she cooked. :) But it definately tastes like my Grandma's and my Great Aunt's!

Provided by Wildflour

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 (2 1/2-3 lb) broiler-fryer chickens, cut up
buttermilk, enough to cover the bird
1 tablespoon hot sauce
butter flavor shortening (for frying)
1 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon italian seasoning
1/8 teaspoon chili powder
1/2 teaspoon sugar
3 teaspoons seasoning salt
1/8 teaspoon poultry seasoning
1 1/4 teaspoons black pepper
1/4 teaspoon ground cayenne red pepper powder
1/4 teaspoon thyme, crush between your fingers when adding
1/4 teaspoon basil

Steps:

  • Wash chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours.
  • Melt shortening in a cast iron skillet to a depth of about 1 inch.
  • Heat to about 370º. (No thermometer needed, really. It'll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit.
  • In a doubled brown paper lunch sack, mix together all of the dry ingredients.
  • Remove chicken from bowl.
  • Using additional seasoned salt and pepper, lightly coat to season chicken.
  • Place chicken in bag, one piece at a time. Shake well until thoroughly coated.
  • Dip each piece in the buttermilk and coat with flour once again.
  • Shake off excess; place on waxed paper for 15 minutes or until dry.
  • Place chicken, skin side down, in hot shortening.
  • Do not crowd skillet.
  • Brown until golden on bottom (good)(skin) side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces ocaisionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are the top sides. After about 10 minutes, turn back to skin-side down. After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.).
  • Uncover and cook 5 minutes longer for "crispy on the outside" crust. Remove at once, skipping this step, if a softer outside is preferred. My grandma and great aunts always drained their fried chicken on brown paper grocery bags. This seems to work best for me, too. Paper towels work "ok", too. *If doubling or making alot of chicken, or just wanting to keep it warm til the rest of your side dishes are done and ready to serve, place chicken on brown paper bag-lined cookie sheet in very low oven. GREAT cold, too!
  • 4-6 servings.
  • To make chicken fingers:.
  • Use 4 boneless skinless chicken breasts, cut into strips about a 1/2-3/4 " thick. I skipped the buttermilk and hot sauce part, and dipped them into the flour mixture first, then into 1 egg beaten with about a half of a cup of half and half cream and a little hot sauce. Then back into the flour mixture. Worked out PERFECTLY. I lightly browned them in hot oil on one side, turned them, then put a lid on them. I then only cooked them for 8 minutes. I removed the lid, turned them and cooked them another minute. Drained them on paper towel.YUM!
  • *One extra tip: Don't ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit wants to stick. You don't want to lose that good breading! :).

Nutrition Facts : Calories 740.5, Fat 43.2, SaturatedFat 12.3, Cholesterol 212.8, Sodium 296.3, Carbohydrate 27.6, Fiber 1.6, Sugar 0.8, Protein 56.7

GRANDMA'S OVEN FRIED CHICKEN



Grandma's Oven Fried Chicken image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 6

1/4 cup butter
2/3 cup Bisquick
1 1/2 tsp paprika
1 1/4 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breasts

Steps:

  • Preheat oven 425° F. Melt butter in rectangular baking pan in oven. Mix Bisquick, paprika, salt, & pepper.
  • Coat chicken with mixture. Place neatly side down in pan.
  • Bake 30 minutes, turn chicken, bake about 15 minutes longer or until juice of chicken is no longer pink.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FRIED CHICKEN JUST LIKE GRANDMA'S



Fried Chicken just like Grandma's image

Number Of Ingredients 2

baking soda
bacon drippings

Steps:

  • Ever wonder what Grandma's secret to her delicious crispy fried chicken is? It's pretty simple but not likely we'd ever figure it out the way we cook now-a-days. The secret is to use baking soda and bacon grease. Add a teaspoon of baking soda to your usual flour coating to get it to 'puff'. Use the bacon grease to fry the chicken with. If you don't generally keep your bacon grease (most of us don't even eat bacon anymore, let alone keep the grease!) just invest in a cheap package of bacon ends to keep in the freezer. When you are ready to fry your chicken, cut off a 2 inch cube of bacon fat and fry it in the vegetable oil before you start frying your chicken.

Nutrition Facts : Nutritional Facts Serves

GREAT GRANDMA'S FRIED CHICKEN!



Great Grandma's Fried Chicken! image

Great Grandmother Kennedy use to make this for us at least once a week. This was her small batch! We had a very large family... The Great Grandmother, The Grandmother, my parents, my siblings and myself, and there were usually about 12 cousins and friends hanging around! Great Grandmother would make big batches of chicken up...

Provided by Colleen Sowa

Categories     Chicken

Time 1h

Number Of Ingredients 15

EGG MIXTURE
1/2 c buttermilk
6 large eggs
1 tsp each: salt and ground black pepper
FLOUR MIXTURE
4 c flour
1 Tbsp paprika
1 Tbsp onion powder
1/2 Tbsp garlic powder
1 1/2 tsp each: salt and ground black pepper
1/4 tsp cayenne pepper
CHICKEN
4 large frying chickens (cut apart)
OIL
4 - 6 inches of melted lard or cooking oil in a large skillet or pan

Steps:

  • 1. Heat oil in skillet or pan to 375 degrees.
  • 2. Beat the milk spices and eggs together well in the first bowl. Mix the flour mixture together in a second bowl. Wash the cut up chicken, pat dry. Put in the first bowl with the egg mixture. Coat Well.
  • 3. Put a couple pieces of chicken at a time into the flour mixture... coat chicken well.
  • 4. Place chicken into hot oil. Fry chicken parts for about 6 to 8 minutes on each side or until done (do not over crowd the chicken as this will lower the cooking temperature and affect cooking times). Remove the chicken to paper towel lined platter to drain. Repeat until all chicken is done.

GRANDMA'S FRIED CHICKEN



Grandma's Fried Chicken image

Make and share this Grandma's Fried Chicken recipe from Food.com.

Provided by 4-H Mom

Categories     Chicken

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/2 lbs roasting chickens, cut up
1 cup ranch dressing
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
vegetable oil

Steps:

  • Place chicken pieces in baking dish, pour salad dressing over chicken.
  • Let dressing soak into the chicken for a couple of hours, while in the refrigerator.
  • Remove chicken and shake off excess dressing, discard the extra.
  • Preheat oven to 350 degrees.
  • On plate, mix flour, salt and pepper; roll chicken in seasoned flour.
  • Heat 1/2 inch oil in large skillet until small cube of bread dropped into oil browns in 60 seconds.
  • Fry chicken until golden, 5 to 7 minutes on each side. Transfer to baking pan. Bake until chicken is tender and juices run clear, about 30 minutes.

Nutrition Facts : Calories 989.3, Fat 76, SaturatedFat 17.7, Cholesterol 226.9, Sodium 1431.2, Carbohydrate 22.1, Fiber 1.1, Sugar 1.5, Protein 51.7

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