← 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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
cook-with-jamie Cook with Jamie
by Jamie Oliver
lucid-food Lucid Food
by Louisa Shafia
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
mom-a-licious Mom-a-Licious
by Domenica Catelli
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Already a member? Sign in here
Close_overlay

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 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

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?