TODAY Food Club

My Big Mama's (grandmother) recipes are the epitome of timeless. While growing up, I would watch in awe of everything she would prepare in her small rustic kitchen in Mississippi. Each memory became part of the fabric of who I am and was the catalyst for starting my blog Grandbaby Cakes. Even today in her late 80's, my Big Mama is still creating the most inspired and remarkable recipes which I am proud to have in my cooking arsenal.

One of those recipes is my Big Mama’s fried chicken. Whenever we visited my grandparents down South, this ended up on the dinner table. It was always a fresh bird, perfectly seasoned with a juicy inside and golden brown crunchy crust on the outside.

Big Mama’s approach to frying chicken was quite minimalist. Coated with plain salt, pepper and flour in a brown paper bag and fried in a worn cast iron skillet with lard, she would create a dish worthy of praise. As time went on and more ingredients became available, she would sometimes dip the chicken in eggs or buttermilk for a crispier crust texture or add different spices to her flour to vary the taste. By the time I learned to fry chicken from my mom and Big Mama, the recipe had evolved quite a bit from the original.

This recipe honors that classic while embracing newer techniques picked up along the way.

Passed down from my grandmother to my mother and aunt and eventually to me, we have all taken this recipe and created our own unique spin on it. Now I am delighted to pass this family heirloom down to you.

Grandbaby Cakes Fried Chicken

3 large eggs, beaten
2 teaspoons hot sauce
1 teaspoon Worcestershire
2 1/2 cups all-purpose flour
4 tablespoons cornstarch
3 tablespoons seasoned salt
2 teaspoons paprika
1/2 teaspoon cayenne pepper
2 teaspoons black pepper
1/2 teaspoon garlic salt
1 tablespoon onion powder
8-10 chicken pieces
Optional: parsley for garnish

In a medium sized bowl, whisk together eggs, hot sauce and worcestershire and set aside.

Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic salt and onion powder to a paper bag and shake to mix well.

Dip each piece of chicken into egg wash coating both sides then dip into seasoned flour thoroughly coating each piece. Then add piece to baking sheet to rest.

Finish coating all chicken and let sit for 10-15 minutes until coating has set.

While coating sets, add 1-1/2 inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat. Also turn on oven to 275 degrees.

This is my test for knowing when the oil is ready: Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready.

Fry four pieces at a time on each side starting with dark meat since it takes longer. Make sure you don’t overcrowd the pan. After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken ensuring doneness. After a couple of minutes, remove the top and continue to fry until the crust is crispy again and completely golden brown.

Remove chicken from oil and place on paper towels or rack to drain. Place chicken on a baking sheet covered with parchment and add to warmed oven while finishing the other chicken pieces.

Fry the remaining chicken pieces and drain and add to oven. Add the remaining chicken to the oven.

Serve chicken when ready and garnish with parsley for color (optional).