Granny's Fried Chicken
Published by Ballantine Books
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.
Serves4 to 6
Total Timeunder 4 hours
Recipe CourseMain Course
Dietary ConsiderationHalal, Kosher, Lactose-free, Soy Free, Tree Nut Free
Taste and TextureCrisp, Juicy, Meaty, Savory
- One 3½ to 4-pound fryer chicken, cut into 8 pieces
- 4 cups peanut oil, for frying
- 4 large eggs
- 1 tablespoon Tabasco or other hot sauce
- 2 cups all-purpose flour
- Salt and pepper to taste (optional)
Season the chicken generously with the salt and pepper. Cover the chicken and refrigerate for at least 3 hours and up to 8 hours.
In a medium bowl, whisk together the eggs and Tabasco sauce. Place the flour in a separate bowl.
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.
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