Memas Chicken Food

MAMA'S FRIED CHICKEN

Mama's Fried Chicken image

Behold: our most shared fried chicken recipe of all time. Fried chicken is, put quite simply, a decadent delight when done right, and this recipe will take you back to the days when your mother used to fry her famous chicken for Sunday dinner. This Southern classic, Mama's Fried Chicken, is simple in its perfection. Crispy on the outside and juicy on the inside. Are you curious about the secret to this decadent recipe? It's the buttermilk. Make sure to soak your chicken in buttermilk for at least two hours before frying. It's the trick to serving fried breasts, drumsticks, and thighs that are perfectly golden on the outside and tender on the inside. Once finished frying, we promise that it'll be nothing short of sheer Southern comfort. So skip that bucket of fast-food fried chicken and remember what it's like to eat "real" fried chicken. That's where our best fried chicken recipe below can help.

Provided by Southern Living Test Kitchen

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 (3- to 4-pound) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon pepper
2 cups buttermilk
Self-rising flour
Vegetable oil

Steps:

Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours.
Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.
Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°. Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels.

BIG MAMA'S KITCHEN - OVEN FRIED CHICKEN

Big Mama's Kitchen - Oven Fried Chicken image

Provided by Food Network

Categories main-dish

Time 8h50m

Yield 4 to 6 (1 or 2 piece) servings

Number Of Ingredients 19

Ingredients

4 cups white sugar
1/4 cup chili powder
1/4 cup paprika
1/2 teaspoon cayenne pepper
2 tablespoons ground celery seed
2 tablespoons smoked hickory salt
1/4 cup meat tenderizer
1/4 cup salt
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons canola oil
10 pieces fresh chicken, desired bone-in parts
1 cup buttermilk
1 teaspoon lemon-pepper
1 teaspoon no-salt seasoning
2 cups self-rising flour
Canola oil, for frying

Steps:

For Big Mama's Rub:
Place all ingredients into a resealable container and mix until thoroughly combined.
For the oven fried chicken:
Preheat oven to 350 degrees F.
Cover each piece of chicken in buttermilk, then lemon-pepper, no-salt seasoning and Big Mama's Rub, to taste. Place in a bowl, cover with plastic wrap and place into the refrigerator overnight so that the meat can absorb some of the liquid.
Remove the chicken from the refrigerator and dredge in self-rising flour.
Fry the chicken in a 1/2-inch of canola oil in the bottom of a roasting pan in the preheated oven. Fry the chicken for 15 minutes per side.

MEMA'S CHICKEN

Mema's Chicken image

Provided by My Food and Family

Categories Home

Time 1h10m

Number Of Ingredients 12

Ingredients

3 stalk s celery
1 small onion
8 oz mushrooms, sliced
4 Tbsp vegetable oil
3 cups Kraft Mayo
1 pint sour cream
1 can water chestnuts
6 chicken breasts
2 cups grated provolone
2 cups shredded Kraft Cheddar Cheese
2 cups croutons
1 cup parmesan

Steps:

Preheat oven to 350°F. Dice celery, onions & mushrooms. Saute in vegetable oil. Mix mayo, sour cream, water chestnuts and chicken in large bowl. Add sauteed vegetables. Top with provolone and cheddar cheese.
Layer into greased baking dish.
Bake at 350 for 1 hour. After 50 minutes remove from oven. Top with croutons. Sprinkle with parmesan cheese bake for remaining 10 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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From cbc.ca

1. Season the chicken all over with salt, pepper and cumin. Heat 2 tablespoons of the oil in a large frying pan (skillet) with a tightfitting lid over a medium-high heat until very hot – less of a gentle, wavy shimmer and more like aggressive lava when you move the pan. Add the chicken, skin-side down, and cook without moving until it easily releases from the pan, and skin is crispy and well browned, about 4–7 minutes. (Test the chicken at 4 minutes to check its resistance.) Use tongs to flip and brown the other side, about 3–6 minutes longer. Transfer chicken to a plate and set aside.
2. Meanwhile, in the bottom of a small metal or sturdy bowl, grind the saffron and mix with hot water until dissolved.
3. Reduce the heat to medium and add the chicken stock to the same pan, scraping up anything stuck to the bottom with a wooden spoon. Add the rice, juice of 1 lemon and saffron water then season with salt and stir to combine. There will probably be a little fat in the pan, which is great. If it’s charred or black though, rinse it out quickly and add 1 tablespoon of the oil to the rice/stock mixture.
4. Cover with the lid, bring the liquid to an active boil and then lower the heat to maintain an active simmer. Remove the lid and lay the chicken, skin-side up, carefully on top. Cover and cook until the rice is tender, most of the liquid is absorbed and the chicken has finished cooking, about 15–20 minutes. Use this time to clean up, set the table and make sure your pepper mill is stocked.

Memas Chicken Food

MAMA'S FRIED CHICKEN

BIG MAMA'S KITCHEN - OVEN FRIED CHICKEN

MEMA'S CHICKEN

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