Grandmother Paul's Fried Chicken
Show: Paula's Home Cooking
Episode: My Grandmother's Table
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- Recipe categories: Poultry, Chicken,
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Average Rating:
Total Reviews: 146
Showing 81-90 of 146
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By seniorbam_6154202
Altoona, PA
on September 30, 2006
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it taste so good it is unbeleaveable
sorry for spelling
By jsorensens2_1768986
oceanside, CA
on September 03, 2006
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My 13 year old daughter wanted to make this after seeing the show. Sooooo easy and quick. Instead of self-rising flour she used a biscuit mix (like a bisquick and instead of shortening she cooked in 1/4" of veg oil. It turned out perfect, perfect, perfect especially with the guidance of the cooking times for light vs dark meat. We will definitely want our daughter to treat us again! She also made the Mashed Baked Potatoes from the same episode and we all said this was going to be a family favorite. Thanks Paula! You're inspiring our daughter and pleasing the whole family! Yay!
By ngmonrose_1270559
st petersburg, FL
on August 30, 2006
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just like my father in law's great fried chicken. Must be a southern relative
By dr4family_5680979
bullhead city, AZ
on July 25, 2006
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finger licken good the best fried chicken there is
By msteen_5674179
sterling, CO
on July 08, 2006
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Chicken remains moist for left-overs !
By jaccumup2_2260863
KANSAS, KS
on July 06, 2006
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THIS IS SUCH AN EASY-TO-DO FOR BEGINNERS. GRANDMA KNEW WHAT TO DO!!!
By schoolbsue_4458946
Norristown, PA
on July 04, 2006
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I loved this crispy coating on the chicken pieces. The only thing I would change is to buy ready cut packages of drumsticks and thighs. Cutting up whole chickens seems like too much work.
Everyone in my family raved about the flavor. I am making this again for 4th of July.
By eclare00_5684912
Warren, MI
on June 27, 2006
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Great chrispy crust, and tender chicken. I only wish I knew how deep to have the shortening to encourage browning. My Mom's southern chicken is similar, but doesn't have the lasting good flavor crust.
By Chef #1362343
Fraser, MI
on June 24, 2006
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Could sit and eat just the crust... oh, this is sooooo good. ;0
By cyn_robin
Colorado
on June 18, 2006
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I've adopted this recipe for fried chicken at my house. I salted and peppered the raw chicken liberally & put it in the refridgerator for a few hours before frying. The crust turned a nice golden brown and didn't fall off in the pan. After frying the chicken, I placed it in the oven, covered, at 250 degrees for 45 minutes. Farm fresh fryers are always a plus.