Big Mama’s Fried Chicken Recipe gets a modern twist. The classic techniques are there but just modernized a tad bit.
Today, I am so excited to share my guest Heirloom Recipe post of Big Mama’s Fried Chicken on Food52 today, which you can find HERE. Ok, so I know you are thinking what in the world is a dessert blog doing sharing a fried chicken recipe? Well, Big Mama’s Fried Chicken recipe is a classic with the volume turned up a bit. I am so grateful to share this, along with the story and peek into my history.
Beyond the fact that I have been a follower of Food52 for the longest, I am grateful to honor my past and family through this post.
Find more Fried Chicken recipes HERE
Here are some of the products I used for this recipe:
- 8 pieces chicken
- 3 large eggs, beaten
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire
- 2½ cups all-purpose flour
- 3 tablespoons seasoned salt
- 3 tablespoons cornstarch
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper
- 2 teaspoons black pepper
- ½ teaspoon garlic powder
- 1 tablespoon onion powder
- In a medium sized bowl, whisk together eggs, hot sauce and worcestershire and set aside.
- Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag and shake to mix well.
- Dip each piece of chicken into egg wash coating both sides then dip into seasoned flour thoroughly coating each piece. Then add piece to baking sheet to rest.
- Finish coating all chicken and let sit for 10-15 minutes until coating has set.
- While coating sets, add 1-1/2 inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat. Also turn on oven to 275 degrees.
- This is my test for knowing when the oil is ready: Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready.
- Fry four pieces at a time on each side starting with dark meat since it takes longer. Make sure you don’t overcrowd the pan.
- After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken ensuring doneness. After a couple of minutes, remove the top and continue to fry until the crust is crispy again and completely golden brown.
- Remove chicken from oil and place on paper towels or rack to drain. Place chicken on a baking sheet covered with parchment and add to warmed oven while finishing the other chicken pieces.
- Fry the remaining chicken pieces and drain and add to oven. Add the remaining chicken to the oven.
- Serve when ready.