Mama’s fried chicken

TOP Reviews:

I’ve been cooking for over 50 years and during that time I have fried chicken hundreds of time. But…in all those years never have I fried chicken that comes even close to being as crispy, moist and delicious as Ms. O’Neill’s “Crispy Fried Chicken”. Without a doubt, her recipe is THE BEST fried chicken I’ve ever prepared or eaten.

I used boneless filets and cut it into strips. I usually coat my chicken in eggs before flouring them but the buttermilk worked 100 times better. The chicken was more tender and moist than it normally is when I fry chicken.

Great prep instructions. I also found that I can freeze the chicken after it is coated in the flour. So, I can just pull it out of the freezer the next time I want to make some and it will be a little quicker. And for a fun variation, every now and again I add garlic powder and dried parmesan to my flour mixture.

Then after I fry up my strips, I throw them on top of some pasta with marinara sauce and top with fresh mozzarella and parmesan cheeses to make a quick and easy chicken parmesan! My family loves it and I can’t get rid of my friends when I make it. There is never, never, never any leftovers!

This is my recipe and I’m flabbergasted with the wonderful reviews!! Thank you all so much! I haven’t been able to edit the recipe, but would like to add that you can add any seasonings you like, it’s all personal preference. I didn’t include a lot of spices because everyone has their own preference.

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OMG! I never grew up eating fried chicken and after trying this recipe I feel deprived as a child! My husband had been asking for fried chicken for a while and I wanted it to be perfect.

Having never made this before I read through a bunch of recipes but obviously knew that fried chicken has to be moist on the inside and the breading has to be thick enough to stand up to the frying process so it can be crunchy on the outside.

You have to watch your chicken closely. I don’t know which I like better – fried chicken that’s fresh out of the frier warm or cold out of the fridge the next day. Either way, I’m hooked! Thanks for a wonderful recipe that definitely makes “Crispy Fried Chicken”!


1 (3- to 4-pound) whole chicken, cut into pieces
3 teaspoons salt
2 teaspoons pepper

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