Mama's Fried Chicken Recipe

This fried chicken recipe is a family favorite. It can either be cooked in a deep fryer or pan-fried. Whichever way you choose, you won't be disappointed.



You don't have to soak the chicken in the buttermilk overnight but it is the key to great southern fried chicken. It adds so much flavor and makes the chicken extremely moist and tender.

1 Whole Fryer, cut-up
2 cups of buttermilk
1 egg
2 tablespoons Texas Pete Hot Sauce (this will not add heat to the chicken, only flavor, the heat will cook out)
1 cup of self-rising flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1 quart size Ziploc freezer bag
Peanut Oil for frying

Here's what you need to do:

Put the chicken in a glass baking dish with the buttermilk, turning to coat all sides. Cover with plastic wrap and place in the refrigerator overnight.

In a pie plate, mix together the egg and the hot sauce, set aside.

In plastic Ziploc bag, combine flour, salt, pepper, onion powder, garlic powder, poultry seasoning and paprika.

Heat peanut oil to 350 degrees F.

* If using an electric deep fryer, follow the manufacturers' directions.

* If using a dutch oven, fill approximately 2/3 full of peanut oil.

* If pan-frying, you'll need a heavy bottom skillet (I recommend cast iron) with about an inch of oil.

Put the chicken in a colander to drain off the buttermilk. Allow to sit for about 15-20 to warm up to room temperature.

Dip chicken in egg mixture, starting with the dark meat first, turning to coat all sides. Shake off excess and put in the Ziploc bag with the flour mixture and shake ( no more than 2-3 pieces at a time) to coat well. Allow to sit on plate for a few minutes so that flour will stick to the chicken.

Slowly drop the chicken in the oil starting with the dark meat first. Don't get in too big of a hurry because you don't want to lower the temperature of the oil too quickly as this will cause your chicken to soak up the oil and be greasy (not a good thing). If pan-frying your chicken, you will need to turn it a couple times so it will cook evenly. Cook until it's a nice golden brown. Drain on paper towels.

The cooking times will vary but as a general rule:
(These times are for bone in chicken. Boneless will take only about half the time depending upon the thickness.)

*13-14 minutes for dark meat
*10-12 minutes for white meat

I hope you enjoy this family favorite fried chicken recipe!

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