MY MOTHER'S FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time 45m
Yield 10 pieces chicken
Number Of Ingredients 8
Steps:
- In a medium bowl, mix the buttermilk and balsamic vinegar.
- In another medium bowl, combine the cereal, flour, seasoned salt and a few grinds of black pepper.
- Fill a large, deep frying pan a little less than half full with oil and heat over medium-high heat to 350 degrees F.
- Dip the chicken pieces in the buttermilk mixture and then in cereal mixture. Fry the chicken, a few pieces at a time, until golden brown and cooked through, 10 to 12 minutes per piece. Remove from the oil and drain on a paper towel-lined plate.
- Bring the oil back to 350 degrees F before cooking the remaining pieces of chicken.
SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN
This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!
Provided by pinkchef
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 3h
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
- When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
- Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g
MAMA'S FRIED CHICKEN
Provided by Food Network
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Wash chicken pieces and sprinkle with salt and pepper, to taste. Marinate pieces for 1 hour in buttermilk. Remove chicken pieces 1 at a time from buttermilk, coat with flour, and deep-fry until golden brown.
MAMAW'S SOUTHERN BUTTERMILK CHICKEN
This recipe was given to me from a friend's housekeeper, who was kind to share it with me. It was passed down through her family. Chicken would be fried early in the morning or night before, then placed in the oven to finish while at church, then served for Sunday lunch. It is the best fried chicken around! Love and thanks, Maxine!
Provided by Jan Fair Seymour Pokk
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 9h50m
Yield 10
Number Of Ingredients 12
Steps:
- Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
- The next day, preheat oven to 325 degrees F (165 degrees C).
- Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.
- Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish.
- Bake uncovered in the preheated oven for 1 hour.
Nutrition Facts : Calories 514.1 calories, Carbohydrate 53.8 g, Cholesterol 74.4 mg, Fat 20 g, Fiber 1.9 g, Protein 28.7 g, SaturatedFat 5.3 g, Sodium 970.5 mg, Sugar 11.8 g
MY MAMAS FRIED CHICKEN WITH MILK GRAVY
While I have several types of fried chicken recipes in my arsenal, this one of my mom's brings back great memories of coming home from football practice in the fall, and the whole house smelled so good! I make this recipe every once in a while in my Great Grandma's cast iron skillet. (If only it could talk, it's over 100 years old!) I like to serve it with homemade roasted garlic and sour cream mashed potatos.
Provided by Throwdown_King
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1 cup flour, thyme, onion powder, paprika, salt and 1/2 t. pepper in a large plastic zip-lock bag. Add chicken to bag, one or 2 pieces at a time; shake to coat well. Dip chicken into buttermilk, return to bag and shake to coat.
- Heat oil in a large skillet over medium heat. Add chicken and saute 15 minutes, turning to cook evenly until golden.
- Reduce heat to medium-low. Cook, uncovered, 35 to 40 minutes or until chicken is tender and juices run clear when chicken is pierced with a fork.
- Remove chicken and place on a plate lined with a paper towel. Reserve the drippings, cover chicken to keep warm.
- Stir bouillon, remaining flour and remaining pepper into skillet drippings, scraping up any browned bits (that's the good stuff). Add milk.
- Cook and stir with a whisk over medium heat until thickened and bubbly; cook and stir one to two more minutes. Salt and pepper to taste. Serve hot gravy over chicken and potatos. Serves 4.
Nutrition Facts : Calories 640, Fat 35.2, SaturatedFat 10.7, Cholesterol 172.4, Sodium 351.7, Carbohydrate 37.2, Fiber 1.5, Sugar 2.2, Protein 41.1
MY MAMA'S BUTTERMILK FRIED CHICKEN
From the time I was a little girl I can remember my Mother making our Sunday Dinner this way. She always soaked our chicken overnight in buttermilk. Then she would season it and fry it until it was a goldren brown.It was truely a tradition at our house. Hope you enjoy!!!!!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Chicken
Time 35m
Number Of Ingredients 10
Steps:
- 1. Rinse the chicken, place cut up pieces in large bowl and cover with carton of buttermilk. Cover with foil and place in fridge overnight. In a medium size bowl combine flour, salt, pepper, garlic powder, and Cavender's Seasoning. Mix thourghly. Then in another bowl beat eggs, and 1/4 cup of milk together. Heat 3 inches of oil to 350degrees in a dutch oven. Dip the chicken pieces first into the egg mixture and then into the flour, shaking off any excess. Fry the chicken, in batches if necessary, until Golden brown and crisp on the outside. About 13 minutes for dark meat and 10 minutes for white meat.Drain on papertowel.
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