Big Mama's Kitchen - Oven Fried Chicken
- 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
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.
Recipe courtesy Grandmother Lillie Gleason and Big Mama, owner and chef of Big Mama's Kitchen in Omaha, NE
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Aida Mollenkamp