I love Fried Chicken. Anyone that really knows me knows I could eat it every day if I was allowed to. However, I have people that stop me from doing that, sigh. My mom makes the best fried chicken in the world. In honor of fried chicken day I thought I would share my Mom’s recipe for anyone that may be interested because frankly, it is out of this world good! Bear in mind she does not follow a recipe so she just dictated it to me. If you have any questions please feel free to comment.
Nana’s Southern Fried Chicken
3 Cups of Corn meal
2 tsp. season salt
1 cup buttermilk
3tbsp of butter ( or more)
Pre-heat oven to 425 degrees. Place corn meal and season salt in a bag and shake vigorously to mix it up good. Dump it into a shallow pan. In a bowl mix buttermilk and eggs until frothy and well mixed, put in another shallow pan. Line a 13×9 baking pan with aluminum foil and melt 3 tbsp’s of butter ( you can use more if you want, it should cover the whole bottom of the pan.) Put butter in pan and place in oven. Let it get good and hot. While that is heating dip your chicken in the buttermilk mixture, drain off the excess and then place in corn meal, completely coating the thigh. Place on a plate or other dish. Do this for 6 pieces. Take your pan out of the oven and place your chicken in the pan, being careful you have room to turn the chicken. Place your pan back in the oven and let bake turning each thigh once.(Time depends on the size of the thighs and your oven. Just keep an eye on it and make sure any juices run clear) Drain chicken on paper towels. You can serve hot but I like to let mine set to room temperature, it is better that way.
Nana’s Cream Gravy
2 tbsp’s of the chicken fat drippings
2 tbsp’s of flour
1 cup light cream
Mix flour and fat drippings until it is a light golden brown. Stir in light cream and whisk until smooth. Let it simmer over medium heat, stirring occasionally until it is thick and creamy with no lumps.
Till We Dish Again,
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