Moms Kitchen Fried Chicken Recipes

MOM'S OLD FASHIONED FRIED CHICKEN

Steps:

• Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture.
• In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.
• Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve.

MOM'S FRIED CHICKEN

Steps:

• The times in the instructions are based on using the type of pan shown in the blog. Cast iron and other types of pans will have different frying times...
• Add oil to the pan, on medium heat. The amount will depend on the size of the pan. Estimate just less than half the depth of the chicken.
• Add a stick of butter to the pan.
• Wait until the oil/butter is hot. To test, flick a small amount of water into the pan. If the oil sizzles, it's hot enough.
• In the meantime, add flour, onion powder, pepper and salt to a gallon size baggie. Mix well.
• Add drumsticks to the baggie and shake well until fully coated.
• When oil is hot, place the chicken in the pan and put the lid on it.
• Now leave it alone for about a half an hour. Lifting the lid lets the heat escape. It's tempting but don't do it. You'll know when it's time by listening to the chicken. Frying is loud. When it starts to quiet down, the frying is done on that side.
• Using tongs, gently turn the chicken over. You may need to test to make sure the batter hasn't stuck to the bottom of the pan. If it has, gently use the tongs to release the batter before turning.
• The second side doesn't take as long. Start listening for the quieting sounds at about 20 minutes.
• When the chicken is crisp and brown on both sides, remove from the pan and place on a rack to allow the oil to drip off the chicken.
• Serve and enjoy!

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

MOM'S KITCHEN FRIED CHICKEN

Steps:

• 1. Combine first 4 ingredients in a large freezer bag, seal. Marinate in refrigerator 1 hour, turning every so often.
• 2. Preheat oven to 450 degrees F. Combine flour, salt, ground red pepper, white pepper, and ground cumin in another large freezer bag. Remove chicken from marinate, and discard bag. Add chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour. Lightly coat each piece of chicken with cooking spray. Return chicken, one piece at a time, to the flour mixture, shaking bag to coat chicken. Remove chicken from bag shaking off excess flour.
• 3. Place chicken on cooking rack set inside of baking sheet. Coat chicken again with cooking spray on all sides. Bake for 35 minutes or until done.