(3 votes, average: 4.67 out of 5)
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Mama’s Southern Fried Chicken is a Sunday favorite, and will continue to be many years from now. It’s made from scratch with the same recipe we’ve used over the last 60 years.This is the real Southern fried chicken, worth every bit of time it takes to make.
Ingredients
Scale
- 3 Pounds cut up chicken parts
- Vegetable oil
Batter Ingredients:
- 2 Cups all purpose flour
- 1/4 cup yellow cornmeal
- 2 Tablespoons seasoning salt
- 1 Tablespoon baking powder
- 1/2 Teaspoon ground pepper
- 5 Extra large eggs
- 1 1/2 cups milk
Breading Ingredients:
- 2 1/4 Cups all purpose flour
- 1/4 cup yellow cornmeal
- 2 Tablespoons cornstarch
- 3 Tablespoons McCormick Original Chicken Seasoning
- 2 Tablespoons dried thyme leaves
- 1 Tablespoon paprika
- 1 teaspoon ground pepper
Instructions
Batter Directions:
- Mix the flour, cornmeal, salt, baking powder, and pepper together in a small bowl.
- Whisk the eggs and milk in a medium sized bowl until thick and light, about 2 minutes.
- Add the flour mixture to the egg mixture and whisk the batter just until the flour disappears and the batter is smooth (about 1 minute).
- Let batter stand for 15 minutes to thicken for dipping the chicken into.
Fried Chicken Directions:
- Rinse the chicken and pat dry with paper towels.
- Mix all of the breading ingredients in a large shallow dish.
- Dip each of the chicken pieces in the batter, then roll each in the breading mixture, coating each piece evenly.
- Place chicken in refrigerator for 15 minutes to allow the coating to set.
- Heat about 1 inch of oil in a large heavy skillet.
- Fry the chicken, a few pieces at a time, turning them occasionally, until golden brown and the juices run clear when pierced with a fork (about 20 to 30 minutes).`
- Transfer to a cooling rack to drain. Serve hot.
- Prep Time: 15 Minutes
- Cook Time: 1 Hour
- Category: Main Course
- Method: Frying
- Cuisine: American