Best 4 Grannys Secret Fried Chicken Recipes
In the realm of culinary delights, few dishes evoke such warm nostalgia and comforting flavors as Granny's secret fried chicken. This classic Southern dish has been passed down through generations, with each family holding onto their own unique recipe and cooking techniques. Whether it's for a special occasion or a simple family dinner, the aroma of Granny's fried chicken can transform an ordinary meal into an extraordinary feast. In this article, we'll delve into the secrets behind Granny's magic, exploring the ingredients, techniques, and culinary wisdom that make this dish so irresistible. We'll unveil the perfect balance of spices and herbs, the secrets to achieving that crispy, golden-brown crust, and the tender, juicy meat that melts in your mouth. So gather your ingredients, prepare your taste buds, and let's embark on a journey to recreate Granny's secret fried chicken, one bite at a time.
Let's cook with our recipes!
GRANNY'S SECRET FRIED CHICKEN
Tender and juicy fried chicken with Granny's secret twists.
Provided by Amber
Categories Main
Number Of Ingredients 6
Steps:
- Mix pancake flour, salt and pepper in a large bowl.
- In a separate bowl combine egg, butter & milk.
- Remove the chicken from the brine and rinse. Pat dry.
- Dip chicken pieces in the egg mixture and then dredge in the pancake mixture. Shake off any excess.
- Fry 3 - 4 pieces of chicken for 7 - 8 minutes (or until desired color is reached) and flip. Repeat with remaining chicken.
- Drain on a paper towel lined plate.
GRANNY'S SECRET FRIED CHICKEN RECIPE - (4.1/5)
Provided by á-25138
Number Of Ingredients 11
Steps:
- Let the chicken sit in the brine (covered in the refrigerator) for 3 ½ hours exactly. Mix pancake flour, salt and pepper in a large bowl. In a separate bowl combine egg, butter & milk. Remove the chicken from the brine and rinse. Pat dry. Dip chicken pieces in the egg mixture and then dredge in the pancake mixture. Shake off any excess. Fry 3 - 4 pieces of chicken for 7 - 8 minutes (or until desired color is reached) and flip. Repeat with remaining chicken. Drain on a paper towel lined plate.
GRANDMA'S SOUTHERN FRIED CHICKEN
Just plain ol' good!!! This is actually my very own concoction, because my Grandma never usually measured when she cooked. :) But it definately tastes like my Grandma's and my Great Aunt's!
Provided by Wildflour
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Wash chicken pieces and place in a deep bowl. Cover with buttermilk and hot sauce, and refrigerate at least 2 hours.
- Melt shortening in a cast iron skillet to a depth of about 1 inch.
- Heat to about 370º. (No thermometer needed, really. It'll get hot enough while chicken rests AFTER coating if you have your flame on about medium.) If it starts to smoke, turn it down immediately a bit.
- In a doubled brown paper lunch sack, mix together all of the dry ingredients.
- Remove chicken from bowl.
- Using additional seasoned salt and pepper, lightly coat to season chicken.
- Place chicken in bag, one piece at a time. Shake well until thoroughly coated.
- Dip each piece in the buttermilk and coat with flour once again.
- Shake off excess; place on waxed paper for 15 minutes or until dry.
- Place chicken, skin side down, in hot shortening.
- Do not crowd skillet.
- Brown until golden on bottom (good)(skin) side. When chicken pieces are golden on one side, turn pieces over, cover with tight fitting lid, and reduce heat to a simmer, turning chicken pieces ocaisionally, for 35 to 40 minutes or until juices run clear and chicken is tender. *When lid is placed on, and heat is reduced to a good simmer, the good side of pieces are the top sides. After about 10 minutes, turn back to skin-side down. After another 10 minutes or so, turn back to skin-side up for the last 10-15 minutes.).
- Uncover and cook 5 minutes longer for "crispy on the outside" crust. Remove at once, skipping this step, if a softer outside is preferred. My grandma and great aunts always drained their fried chicken on brown paper grocery bags. This seems to work best for me, too. Paper towels work "ok", too. *If doubling or making alot of chicken, or just wanting to keep it warm til the rest of your side dishes are done and ready to serve, place chicken on brown paper bag-lined cookie sheet in very low oven. GREAT cold, too!
- 4-6 servings.
- To make chicken fingers:.
- Use 4 boneless skinless chicken breasts, cut into strips about a 1/2-3/4 " thick. I skipped the buttermilk and hot sauce part, and dipped them into the flour mixture first, then into 1 egg beaten with about a half of a cup of half and half cream and a little hot sauce. Then back into the flour mixture. Worked out PERFECTLY. I lightly browned them in hot oil on one side, turned them, then put a lid on them. I then only cooked them for 8 minutes. I removed the lid, turned them and cooked them another minute. Drained them on paper towel.YUM!
- *One extra tip: Don't ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit wants to stick. You don't want to lose that good breading! :).
Nutrition Facts : Calories 740.5, Fat 43.2, SaturatedFat 12.3, Cholesterol 212.8, Sodium 296.3, Carbohydrate 27.6, Fiber 1.6, Sugar 0.8, Protein 56.7
GRANNY'S SIMPLE WAY FRIED CHICKEN
When it comes to the title "Granny", I say it's got to be good. My Granny was an excellent cook. She made the best fried chicken without alot of nonsense ingredients. I say that it don't get no better than this!
Provided by Chef Mommie
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash chicken.
- My Granny always cuts the breast halves in half.
- Salt all chicken pieces good on both sides.
- Let sit for 20 minutes on paper towels.
- Put oil in frying pan and heat to medium high.
- Shake chicken in flour.
- Carefully add chicken pieces skin side down first and brown on each side.
- Turn burner down on medium.
- Cook until done. (cooking time varies on different pieces.).
- Drain on paper towels.
Tips:
- Brining the chicken: Soaking the chicken in a brine solution before frying helps to season the meat and keep it moist. For best results, brine the chicken for at least 4 hours, or overnight.
- Use a flavorful oil: The type of oil you use for frying can have a big impact on the taste of your chicken. Choose an oil with a high smoke point, such as vegetable oil, peanut oil, or canola oil.
- Season the flour: Before dredging the chicken in flour, season it with a mixture of salt, pepper, and other spices. This will help to add flavor to the chicken.
- Fry the chicken in batches: Do not overcrowd the pan when frying the chicken. This will cause the oil temperature to drop and the chicken will not cook evenly.
- Use a meat thermometer: The best way to ensure that the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken and cook until it reaches an internal temperature of 165 degrees Fahrenheit.
Conclusion:
Granny's Secret Fried Chicken is a delicious and easy-to-make recipe that is sure to be a hit with your family and friends. With its crispy skin, juicy meat, and flavorful seasoning, this chicken is perfect for any occasion. So next time you're looking for a delicious fried chicken recipe, give Granny's Secret a try. You won't be disappointed!
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