randma’s Fried Chicken is a recipe from my mother in law. She is no longer with us, but my husband tells me that she used to make this for the family when he were growing up. She also made it for me, my husband and my son whenever she would come to visit us! She lived far away from us, but every year she would visit for my sons birthday, and she would make her fried chicken. It became a wonderful family tradition!
I thought this meal would be appropriate because this month is National Sunday Supper Month, and we are celebrating eating around the table, together as a family every Sunday! I just love the idea, don’t you?! I’d like to encourage you to sign the pledge, and commit to sharing Sunday Supper at least once a month this year, along with me! Please follow this link and sign up! http://sundaysuppermovement.com/sunday-supper-pledge/
As we know, Sunday Supper starts off as one day a week and soon becomes a way of life. And that’s our mission, to get as many folks as possible around the family table. The biggest gift we can give to our family is to hug, laugh, share our stories and enjoy great meals together.
Grandma’s Fried Chicken
(printable recipe)
1 Whole Chicken
Oil
Flour
garlic powder
salt and pepper
Start by removing any gizzards or gravy packs that may come inside your chicken. Rinse the chicken inside and out, with cold water. Pat dry with paper towels.
Cut each wing from the chicken.
Cut the tip of the end off.
Cut each leg off of the chicken.
Cut the breasts from the thighs. We do not enjoy the thighs, so we won’t use them.
Split the breastbone down the middle. As you are cutting all the pieces, also cut out anything you might not want to eat, like pieces of fat or blood. Basically, just clean up the piece.
Here are the six pieces we are using.
Fill the skillet with approx. 1/4″ of oil. Bring the temperature to 350 degrees. Place some of the flour in a brown paper bag, and add the garlic powder, salt and pepper. That’s how Grandma did it! Close the bag and shake it. Take a peak to see if the piece of chicken is covered. If it is, take is out and set it the skillet.
I used two different frying pans to cook the chicken because the chicken breasts will take longer to cook. The breasts should take about 30 minutes, but the wings and legs should only take about 20 minutes. Begin frying the chicken breasts, turning every five minutes.
Begin a pan with the wings and legs. Turn the wings every two minutes, and the legs every five minutes, until they become golden brown. Use a thermometer to check the temperature. You need the chicken to be around 140 degrees before it goes in the oven.
As you are turning the breasts in the pan, don’t forget to set them on their sides to brown also.
Finish your chicken by baking it in the oven at 250 degrees in a roasting pan with a rack while it cooks to a temperature of 160-165 degrees. This gives you time to prepare the side dishes for your meal.
We made the entire meal that Grandma used to make. Fried chicken, mashed potatoes with gravy, broccoli, and biscuits. It was a wonderful meal!
Scroll down to see the wonderful food from the Sunday Supper family to begin National Sunday Supper Month:
Appetizers and Soups
- Borscht from Serena Bakes Simply From Scratch
- Cheesy Garlic Crescent Rolls from Wallflour Girl
- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
- Garlic Chili Tiger Prawns from Food Lust People Love
- Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
- Lion’s Head Meatball Soup from Culinary Adventures with Camilla
- New England Seafood Chowder from Curious Cuisiniere
- Potato and Carrot Leek Soup from Peanut Butter and Peppers
- Steve’s Crab Dip from Monica’s Table
Main courses
- Almond Breaded Pork Chops from Casa de Crews
- Bourbon Glazed Porkchops from Grumpy’s Honeybunch
- Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
- Chicken Pot Pie from Feeding Big and more
- Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
- Fideua (Catalan Pasta Paella) from Caroline’s Cooking
- French-Inspired Macaroni and Cheese from MyGourmetConnection
- Grandma’s Fried Chicken from The Freshman Cook
- Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
- Huevos Rancheros from Palatable Pastime
- Indian Spiced Roast Salmon from Soni’s Food
- Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
- Korean Spicy Braised Mackerel from kimchi MOM
- Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
- Mediterranean Flatbread from Magnolia Days
- Mustard-Crusted Pork Roast from Sew You Think You Can Cook
- New York Strip Roast Dinner from Gluten Free Crumbley
- Red Wine-Mushroom Braised Beef from The Crumby Cupcake
- Rustic Portuguese Chicken Stew from Family Foodie
- Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
- Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
- Shrimp and Asparagus Crepes from A Day in the Life on the Farm
- Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
- Simple Roast Chicken from Get the Good Stuff
- Slow Cooker Italian Meatball Soup from Food Done Light
- Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
- Smothered Pork Chops from Cosmopolitan Cornbread
- Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
- Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
- Ultimate Mac and Cheese from Our Good Life
- Vegan Mexican Rice and Lentils from PancakeWarriors
- Ziti with Porcini Bolognese Sauce from Cooking Chat
Side dishes
- Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
- Lager and Rye Bread from What Smells So Good?
- Parmesan Roasted Cauliflower from Nosh My Way
- Sweet Potato Crescent Rolls from Wholistic Woman
- Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks
Desserts
- Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
- Caramel Apple Rice Krispies Treats from Pies and Plots
- Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
- Chocolate Hazelnut Tart from Taste And See
- Death by Chocolate from Desserts Required
- Fudge Frosted Brownies from Party Food and Entertaining
- Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
- Layered Mousse Cake from That Skinny Chick Can Bake
- Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
- Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures
- Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
