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Ma Maw's Homemade Fried Chicken



  1. Chicken legs, thighs and/or breasts as you desire (we use some of each and we de-bone the breast to make a sort of chicken strips type pieces.  The legs and thighs we leave the bones.

  2. Flour (regular or gluten-free)

  3. Salt and pepper as desired

  4. Oil of your choice, we use Grapeseed oil or oil from our pasture-raised, non-cured bacon



  1. Prepare two large, shallow bowls:  one with flour, salt and pepper, and one with water.  (We use Celtic Sea Salt)

  2. Using a large frying pan (we use copper for the non-stick capabilities without the toxins of Teflon) pour oil until the bottom of pan is well covered.  Keep more oil on hand to add as needed.

  3. Heat the oil to a high heat while you wash and prepare the chicken.  If using breasts, we recommend removing the meat from the bone.

  4. Dip each piece of chicken into the water first, then into the flour.  Ensuring each piece of chicken is wet will help keep the flour on the chicken.

  5. Place each piece of chicken in pan and fry on high until each side is golden brown and chicken is heated through.  Work in batches depending on the size of your pan.

  6. As you take each piece out, it is helpful to have them on a rack that allows them to drain.  We use a cookie sheet pan with a grated cooling rack on it for this purpose.


IMPORTANT TIP:  While each piece of chicken is frying, poke it with a fork multiple times.  Continue poking the pieces when you turn them.  This makes a BIG difference in the outcome of your fried chicken.  This allows you to cook it at a high heat and still get the chicken done all through the inside.  If cooked on a lower heat, the chicken will seem too greasy since it sat in the grease for too long.


There are NEVER any leftovers when this is made at our house (which isn’t often).  I never liked fried chicken, but I love this fried chicken so that is why I’m sharing the recipe.  (It was eaten so fast last time, I failed to get photos.  But will post photos the next time!)

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