← Back to Search Results
pan-frying American, Southern
Granny’s Fried Chicken

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

This is our Granny Paul’s recipe for fried chicken, and it’s as simple a taste of Southern home cooking as there ever could be. Serve it with collard greens and some mashed potatoes, and before you know it you’ll be whistlin’ “Dixie.” And you don’t need to save this meal for Sunday suppers—if you’re short on time, just skip the refrigeration and season the chicken right before you fry it to have yourself a down-home after-work treat.

Yield: Serves 4 to 6

Ingredients

  • One 3½ to 4-pound fryer chicken, cut into 8 pieces
  • Salt and pepper to taste
  • 4 large eggs
  • 1 tablespoon Tabasco or other hot sauce
  • 2 cups all-purpose flour
  • 4 cups peanut oil, for frying

Directions

1. Season the chicken generously with the salt and pepper. Cover the chicken and refrigerate for at least 3 hours and up to 8 hours.

2. In a medium bowl, whisk together the eggs and Tabasco sauce. Place the flour in a separate bowl.

3. Pour the oil ½ inch deep into a 12-inch cast-iron or heavy-bottomed skillet and heat over a medium flame until the oil measures 350º on a candy thermometer.

4. Starting with the 4 pieces of dark meat, dredge the chicken in the egg mixture, then coat in the flour, shaking off any excess. Place the pieces in the oil and fry, turning often, for 12 to 15 minutes, or until the juices run clear. Transfer the chicken to a paper-towel-lined plate to drain. Repeat with the 4 pieces of white meat, and fry, turning often, for 10 to 12 minutes, or until the juices run clear. Transfer to a paper-towel-lined plate to drain. Serve immediately.


© 2009 Jamie Deen, Bobby Deen and Melissa Clark
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and on 1/8 teaspoon added salt per serving.

1169kcal (58%)
613mg (26%)
32g
1g
85g (131%)
0g
20g (101%)
37g
22g
368mg (123%)
0g
65g
74mg
665mg
171mcg RAE (6%)
7mg (11%)
58mg (6%)
5mg (29%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
spice Spice
by Ana Sortun
flavor Flavor
by Rocco DiSpirito
baked-explorations Baked Explorations
by Matt Lewis
new-american-table New American Table
by Marcus Samuelsson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?