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Wednesday, December 15, 2010

Mama D's Fried Chicken

Today I have a guest recipe.  Mama D was in town from Montgomery, Alabama visiting her daughter, Gena Kay and I was invited to have dinner with a group for her famous fried chicken.  Just so you know, you're lucky to get an invite for Mama D's fried chicken cause she doesn't make it often. And fellow foodies, it's made with love and it's delicous!  




Side note... the ingredients will be here but the amounts will be a bit of a guesstimate because she's been making this dish for 56 years and generally doesn't measure anything!  But I'm thinking I've done a good job of breaking it down. 

So here goes...and we begin with the chicken (yes it's raw chicken and it's not pretty, people...yet).


Mama D cuts up her chicken her way and washes it clean and removes any excess fat.  If the chicken is super fresh (i.e no preservatives, etc.), salt and pepper and cover tightly and store in refrigerator over night.  If the chicken is a basic fryer (preservatives), then soak it in cold water overnight with salt and then pepper the next day when it's room temp.  

And don't forget..bone in and skin on folks! This is southern fried chicken!


Add about 2-3 cups of self-rising flour to a bag, paper or plastic.  Salt and pepper the flour.  Add a couple of pieces of chicken to bag, close and shake, shake, shake!  Remove each floured piece and place in bubbling hot peanut oil in a large deep fry pan.  The oil should be about 3" deep the in pan.


Place a lid on the pan and cook until first side is brown.  Turn chicken only one time.  This is very important. Do not keep turning the chicken. Place lid back on skillet and cook the final side.  Approximately 10 minutes for each side.  

She cooks more than one chicken so she cooks all the sames pieces at the same time, legs first.  Look how hot that oil is and be very careful not to burn yourself!  Leave room between chicken in the pan, 
do not over crowded.  Cook the chicken in batches.


Mama D uses very special attention to the flouring of the chicken.  Be sure to shake off the loose flour.


Doesn't look good and crispy?  Can not wait to bit into a piece.  After the chicken is done, place on paper towels and cover with foil to keep warm until you have cooked all the pieces of chicken.


It's gravy time! Drain most of the oil out of the pan leaving the brown bit and about 2- 3 tablespoons of the fat.  Now add about 2 tablespoons of flour, whisking around to let to roux cook the flour taste out, several minutes.  


Be sure that you do not have lumps and clumps, see the consistency in the photo?


Now begin to add the chicken broth to the flour mixture slowly, stirring and cooking over medium low heat to form the gravy.  (She cooks the extra pieces of chicken, like the back and others that your not cooking in water ahead of time to make the broth.  Or just use store bought chicken broth).  She said usually around 1-2 cups broth to the flour mixture.  Adjust seasoning, salt and pepper to taste.


This is the thickness of the gravy!  Yummy!


Mama D's Fried Chicken, just for you!  
If you can follow the photos you can make your own chicken. 
Happy Eating!

2 comments:

Lonna said...

Hi Mary,

My mom met you on a flight this week and she told me about your blog. I love this fried chicken entry. I always feel like I mess freid chicken up - the two times I've made it in my life.

Anyway, was there anything red in the breader, like paprika? It looks like it in the picture to me.

Mary said...

Hi Lonna,
Thanks for the comment. It only has salt and black pepper as the seasoning.

Send me you blog url!! Would love to see yours. Tell your mom thanks and I sure enoyed visiting with her.

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