Mom's Fried Chicken


Mom's Fried Chicken

Moms Fried Chicken
1 Hr
35 Min

Nothing beats Mom's Fried Chicken and you'll know why after just one bite. With the perfect amount of crunch and juiciness, don't be surprised when your gang argues over who gets the last piece!

What You'll Need

  • 1 (3-1/2-pound) chicken, cut into 8 pieces
  • 2 cups buttermilk
  • 1 teaspoon salt
  • Vegetable oil for frying
  • 1 cup self-rising flour
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper

What to Do

  1. In a large bowl, toss chicken with buttermilk and salt. Cover and refrigerate 1 hour.
  2. In a large deep skillet over medium-high heat, heat 1 inch oil until a deep-fry thermometer registers 360 degrees F.
  3. Meanwhile, in a shallow bowl, mix flour, poultry seasoning, garlic powder, and cayenne pepper. Remove dark meat from buttermilk, shake off excess, and roll in flour mixture. Shake off excess flour, place in hot oil, and fry about 15 minutes, or until golden brown and cooked through, turning occasionally. (Adjust heat, as needed.) Drain on a paper towel-lined platter.
  4. Reheat oil to 360 degrees F. Repeat with chicken breasts and wings, frying about 15 minutes, or until golden brown and cooked through, turning occasionally. Drain on a paper towel-lined platter. Serve hot or at room temperature.


Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 506
  • Calories from Fat 105
  • Total Fat 12g 18 %
  • Saturated Fat 3.5g 18 %
  • Trans Fat 0.1g 0 %
  • Protein 72g 144 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 209mg 70 %
  • Sodium 1,754mg 73 %
  • Total Carbohydrates 27g 9 %
  • Dietary Fiber 0.9g 4 %
  • Sugars 3.1g 0 %

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It is impossible to find a 3 1/2 chicken in Warner Robins. They are all 5-6 lbs, including the Commissary at RAFB. How will this affect to cooking time? a comment...

I followed these directions to the t. I was not impressed with the flavor of the breading. I tried to maintain 360 degrees but it was really difficult with the thighs. One batch seemed greasy and dried out. I did try 6 tenders (from Sam's Club) for 4-5 minutes and they were outstanding (although I salted them after draining). I would try different seasonings next time. As a base, this was helpful though. To be fair, I had to use milk and lemon as a buttermilk substitute (which I soaked the chicken in for more than an hour) and I had to use a substitute recipe for the self-rising flour (1 cup all purpose with 1 tsp baking powder and 1 and 1/2 tsp salt). The breading lacked flavor though.

Very, happy hubby recipe. He said it was like eating out at his favorite chicken place. And that's a huge like for him.


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