Tuesday, January 11, 2011

My Mom's Fried Chicken

If you want to try some really good, moist, tender chicken. Right here it is! My Mom was part of a catering team for quite a few years and they made chicken like this a lot. It really is so very good!!

This recipe also features my favorite coating mix, Runions. Another secret to this tender chicken is the tenderizing with salt that takes place over night.

I don't really have amounts for this because, well because I don't really need amounts. As long as I don't run out of the coating mix, I'm usually good to go with this.

So here is a list of what you will need:
Chicken, any amount
Runion Coating Mix

The day before you want to serve it wash and drain the chicken pieces and trim them.

Using table salt, sprinkle each piece on all sides. You don't really want to overdo the salt but you want enough to tenderize it. I guess you have to decide what is enough.

Refrigerate over night.

When you are ready to start preparing this delicious chicken, cover the bottom of the frying pan you're going to use with a generous covering of Canola Oil. And add a stick of butter.

Here again I use my electric frying pan because it is easier to get the job done quickly and evenly and the heat is easier to control.

Dip each piece of chicken into, you guessed it, Runions!

When the oil and the butter are melted, hot, and mixed together you are ready to begin. Place the chicken pieces into the butter/oil mixture, not touching each other.

This ensures even browning all around and saves you the trouble of turning the pieces more than once.

When they are nice and golden, turn and do the other side.

Prepare a roaster with a rack by spraying the rack and all with olive oil spray. Then add about 1½ glasses of water. The water should not touch the rack. Basically so the bottom of the roaster is well covered. (You need a rack or the bottom pieces will be very soggy.)

Place the fried chicken into the roaster.

The lid that I have for this roaster is not very tight which works great for this recipe. If the lid for yours is snug or if you don't have a lid, cover with foil and secure tightly at the sides and cut about six 1 inch slits into the top. This lets the steam escape and prevents the chicken from getting soggy.

Bake @ 350° for 2 hours. Remove from oven and allow to set undisturbed for 15 minutes before serving.

MMM MMM MMM you are about to enjoy a taste from my childhood! Enjoy!! ☺

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  1. Oh my! This looks absolutely delicious! I love home fried chicken, but have to admit I rarely make it. My family will be in heaven when I give this recipe a try.

  2. Do you make your own Runion mix,or do you buy it somewhere?

  3. Elaine I only make my own when I'm out of the real thing. If you are local (Lancaster County, Pa.) I should have some extra on hand in a week or two if you're interested.