← Back to Search Results
pan-frying American, Southern
Granny’s Fried Chicken Recipe-16059

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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
mom-a-licious Mom-a-Licious
by Domenica Catelli
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
lidias-italy Lidia's Italy
by Lidia Bastianich
food-to-live-by Food to Live By
by Myra Goodman
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
good-to-the-grain Good to the Grain
by Kim Boyce
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?