Mom’s Fried Chicken Recipe

There’s nothing like a Southern fried chicken dinner, any day of the week. This is my mom’s recipe, which she no doubt got from her mother. I love the added note from my dad as he was trying to learn how to make it.

INGREDIENTS

            6 whole chicken breasts, skinned, boned and split

            3 cups buttermilk

            3 eggs, beaten

            5 cups flour

            1 teaspoon paprika

            1 teaspoon white pepper

            1 teaspoon salt

INSTRUCTIONS

Marinate chicken in the buttermilk for 2 to 3 hours. Drain the buttermilk from chicken. Coat chicken with egg, then seasoned flour. Fry in hot oil until golden brown and cooked thoroughly.

Mike’s note:  Miki’s fried chicken was like no other. She tried to teach me and it went something like this:

Put about 1/2 to 3/4 inch of oil in a large frying pan and get it medium hot. Do not put the chicken in until the oil is hot or it will be soggy.

Cover it with a lid, only peeking every few minutes.

When one side is golden brown, turn it over and cover it again, but only for a minute or two.

Reduce the heat to medium low and leave the cover cracked to let the steam out. This will allow the chicken to cook thoroughly and have a crispy coating.

INSTRUCTIONS WITH IMAGES

Step # 1: Marinate chicken in the buttermilk for 2 to 3 hours. Drain the buttermilk from chicken.

Step # 2: Coat chicken with egg, then flour.

Step # 3: Fry in hot oil until golden brown and cooked thoroughly.

TIP: Cooking in a cast iron skillet yields the best results, in my opinion.

Step # 4: ENJOY!

There are many ways you can serve fried chicken, including with mashed potatoes, French fries, rice, mac & cheese, and the all-time favorite, chicken & waffles.

Here are some options to spark your imagination.

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