My Mom Taught Me How to Fry Chicken
My Mom Taught Me How to Fry Chicken is a medium Southern American recipe that serves 4. 350 calories per serving. Recipe by LATRYGUY on YouTube.
Prep: 50 min | Cook: 45 min | Total: 1 hr 50 min
Cost: $15.06 total, $3.76 per serving
Ingredients
- 1.5 lb Chicken Thighs (bone‑in, skin‑on, trimmed)
- 2 tbsp Chicken Bouillon Powder (adds salty flavor)
- 1 tsp Garlic Powder
- 0.5 tsp Cayenne Pepper (optional for heat)
- 1 tsp Salt (adjust to taste)
- 0.5 tsp Black Pepper
- 1 cup All‑Purpose Flour (sifted)
- 0.5 cup Cornstarch
- 0.75 cup Water (room temperature)
- 4 cup Vegetable Oil (high smoke‑point oil such as canola or peanut)
- 1 roll Paper Towels (for drying chicken)
Instructions
Marinate Chicken
In a bowl combine the chicken thighs with chicken bouillon powder, garlic powder, cayenne pepper, salt, black pepper and a splash of water; toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to overnight.
Time: PT30M
Make Wet Batter
In a large mixing bowl whisk together the flour, cornstarch, a teaspoon of chicken bouillon powder, garlic powder, salt and pepper. Gradually whisk in water until the batter is smooth and the consistency of a thin pancake batter.
Time: PT5M
Heat Oil
Fill the deep pot with vegetable oil to about 2 inches depth. Heat over medium‑high until the oil reaches 365°F (185°C) as measured with a thermometer; the surface should shimmer.
Time: PT10M
Temperature: 365°F
Coat Chicken
Remove the marinated chicken from the fridge and pat dry with paper towels. Dip each piece into the wet batter, allowing excess to drip off, then place the piece in the zip‑top bag with a small amount of the dry flour mixture and shake gently to form a light coating. Let any extra batter drip off before frying.
Time: PT10M
Fry Chicken
Carefully lower the coated chicken pieces into the hot oil, working in batches to avoid crowding. Fry for about 10 minutes on the first side, then flip and fry another 10 minutes until the exterior is deep golden‑brown and the internal temperature reaches 165°F (74°C).
Time: PT20M
Temperature: 365°F
Crisp in Oven
Using a slotted spoon, transfer the fried chicken to a wire rack set over a baking sheet. Pre‑heat the oven to 400°F (200°C) and bake the chicken for 10‑15 minutes to finish cooking and add extra crunch.
Time: PT15M
Temperature: 400°F
Rest and Serve
Remove the chicken from the oven, let it rest on the rack for 5 minutes, then serve hot with your favorite sides.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains corn
Allergens: Wheat, Corn
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken Drumsticks, Chicken Breast (adjust cooking time)
- Instead of Chicken Bouillon Powder: Chicken Stock Powder, Soy sauce (use less)
- Instead of All‑Purpose Flour: Gluten‑free flour blend
- Instead of Cornstarch: Potato starch
- Instead of Vegetable Oil: Peanut Oil, Sunflower Oil
Equipment Needed
- Large Mixing Bowl
- Whisk
- Zip‑Top Bag
- Deep Frying Pot or Dutch Oven
- Candy/Instant‑Read Thermometer
- Wire Rack
- Baking Sheet
- Oven
- Slotted Spoon or Tongs
- Paper Towels
Critical Steps — Do Not Skip
- Marinate chicken for flavor penetration
- Heat oil to exactly 365°F before adding chicken
- Coat chicken with wet batter and let excess drip off
- Maintain oil temperature while frying
- Fry until internal temperature reaches 165°F
- Finish in a hot oven to keep crust crisp
Chef Tips from the Video
- Use a candy thermometer for precise oil temperature
- After coating, let each piece sit on a rack for a minute to let the surface dry slightly – this yields a crisper crust
- If you prefer a spicier crust, add extra cayenne or a pinch of smoked paprika to the dry flour mixture
Troubleshooting
Oil temperature drops when chicken is added
Fry in smaller batches and let the oil return to 365°F between batches
Batter becomes soggy and falls off
Pat the chicken completely dry before dipping and let excess batter drip off before frying
Chicken is undercooked inside
Check internal temperature with a meat thermometer; finish in the oven if needed
Crust is too pale or greasy
Make sure oil is hot enough before adding chicken and avoid overcrowding the pot
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Freeze cooked chicken in a single layer, then bag; lasts up to 2 months
Room temperature: Do not leave at room temperature longer than 2 hours
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor
- Prepare the wet batter up to 2 hours ahead and keep it covered in the refrigerator
- Pre‑heat the oven while the chicken is frying so it’s ready for the final crisp step
Frequently Asked Questions
What is the cultural significance and history of fried chicken in Southern American cuisine?
Fried chicken became a staple of Southern cooking in the 19th century, blending African cooking techniques with European breaded‑fry methods. It evolved into a comfort food associated with family gatherings, church picnics, and holiday feasts across the Southern United States.
What are the traditional regional variations of Southern fried chicken in the United States?
Variations include Nashville hot chicken (spicy cayenne‑coated), buttermilk‑marinated chicken in the Deep South, and the double‑breaded, extra‑crisp style popular in Kentucky. Each region tweaks the seasoning, batter, and cooking fat to create a distinct flavor profile.
How is authentic Southern fried chicken traditionally served?
It is typically served hot, often with sides like mashed potatoes, coleslaw, biscuits, and sweet tea. In many Southern homes, the chicken is placed on a warming tray or in a low oven to keep it crisp until the rest of the meal is ready.
On what occasions is fried chicken traditionally enjoyed in Southern culture?
Fried chicken is a centerpiece at family reunions, church potlucks, Fourth of July picnics, and holiday meals such as Thanksgiving and Christmas, symbolizing hospitality and comfort.
How does fried chicken fit into the broader Southern cuisine tradition?
It exemplifies the Southern emphasis on hearty, flavorful, and communal dishes that make use of readily available ingredients like poultry and oil. The technique of deep‑frying reflects the region’s historic reliance on pan‑cooking over open fires.
What are the authentic traditional ingredients for Southern fried chicken versus acceptable substitutes?
Traditional ingredients include bone‑in chicken, all‑purpose flour, salt, pepper, and a liquid such as buttermilk or water for the batter. Substitutes like milk, almond milk, or gluten‑free flour blends work, but they may alter the classic texture and flavor.
What are the most common mistakes to avoid when making Mama's Crispy Fried Chicken?
Common errors include not drying the chicken before coating, frying at too low a temperature (resulting in soggy crust), overcrowding the pot (which drops oil temperature), and skipping the final oven step that keeps the crust crisp.
Why does this recipe use water in the wet batter instead of buttermilk or milk?
Water creates a lighter batter that crisps faster and reduces the risk of the coating burning before the chicken cooks through. Milk adds richness but can cause the crust to brown too quickly, especially at the high frying temperature used here.
Can I make this fried chicken ahead of time and how should I store it?
Yes – marinate the chicken overnight, and you can also coat it and keep it refrigerated for up to 2 hours before frying. Store cooked chicken in an airtight container in the refrigerator for up to 3 days, reheating in a hot oven to restore crispness.
What does the YouTube channel LATRYGUY specialize in?
The YouTube channel LATRYGUY focuses on home‑cooking tutorials that blend classic comfort‑food recipes with personal twists, often featuring step‑by‑step lessons learned from family members and practical tips for beginner cooks.
How does the YouTube channel LATRYGUY's approach to Southern cooking differ from other cooking channels?
LATRYGUY emphasizes hands‑on, relatable lessons taught by family members, prioritizing simple equipment and budget‑friendly ingredients, whereas many other channels focus on high‑production techniques or gourmet variations of Southern dishes.
Last updated: August 21, 2026
