Ingredients
Big Mama's Rub:
- 4 cups white sugar
- 1/4 cup chili powder
- 1/4 cup paprika
- 1/2 teaspoon cayenne pepper
- 2 tablespoons ground celery seed
- 2 tablespoons smoked hickory salt
- 1/4 cup meat tenderizer
- 1/4 cup salt
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 tablespoons canola oil
- 10 pieces fresh chicken, desired bone-in parts
- 1 cup buttermilk
- 1 teaspoon lemon-pepper
- 1 teaspoon no-salt seasoning
- Big Mama's Rub
- 2 cups self-rising flour
- Canola oil, for frying
Directions
Rub:
Place all ingredients into a resealable container and mix until thoroughly combined.
Preheat oven to 350 degrees F.
Cover each piece of chicken in buttermilk, then lemon-pepper, no-salt seasoning and Big Mama's Rub, to taste. Place in a bowl, cover with plastic wrap and place into the refrigerator overnight so that the meat can absorb some of the liquid.
Remove the chicken from the refrigerator and dredge in self-rising flour.
Fry the chicken in a 1/2-inch of canola oil in the bottom of a roasting pan in the preheated oven. Fry the chicken for 15 minutes per side
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By breffini
on February 25, 2013
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very tasty would make again
By tar4heel2
on September 02, 2012
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I am convinced that the restaurant owners do not play fair; they don't tell everything, or purposely change the recipe so as not to be copied... 350 degrees is nowhere near hot enough. I put about 3/4 inch of lard in a cast-iron skillet, let it heat at 350 for half hour. I put in the chicken, and there was no sizzle at all. It just sat there soaking up grease. So, I started over, tossed the previous batch and this time pre-heated to 450. This time it sizzled, cooked and was better, but not what I would have expected. The buttermilk idea is great, however, the chicken was very flavorful if not crispy. I'm back to stove-top fried.
By JoReed
on September 25, 2011
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Here's a few of tips for this recipe. Let the chicken come to room temperature and let some of the marinade drip off the chicken before you dredge it in the flour. I also mixed about 1 tablespoon of the rub in the flour dredge. Increase oven temp to 400 degrees and make sure your pan is big enough so that the chicken doesn't get crowded in the pan. If it's too crowded, it will steam and you won't get a crisp coating. I also thought 4 cups of sugar way to much (before I made the whole batch of rub to work for this amount of rub ingredients. I used 1 cup of white sugar and 1 cup of light brown sugar. The chicken turned out pretty well but may need a little more tweeking before I make it the next time.
Read all 25 reviews