Best 2 Granny Fosters Sunday Fried Chicken Recipes

Craving for some crispy, juicy, and flavorful fried chicken? Look no further than Granny Foster's Sunday Fried Chicken, a Southern classic that promises to tantalize your taste buds. This beloved dish has been passed down through generations, and now you can recreate it in your own kitchen with our easy-to-follow recipes.

Our collection features three variations of Granny Foster's Sunday Fried Chicken, each with its own unique twist. The Original Recipe stays true to the traditional Southern method, using a simple blend of seasonings and buttermilk to create a crispy, golden-brown coating. For those who prefer a bit of heat, the Spicy Fried Chicken incorporates a fiery blend of cayenne pepper and paprika, resulting in a lip-smacking, flavorful experience. And for those with dietary restrictions, the Gluten-Free Fried Chicken offers a delicious alternative, using a special gluten-free flour blend that doesn't compromise on taste or texture.

No matter which recipe you choose, you'll be treated to perfectly seasoned, tender chicken that's crispy on the outside and juicy on the inside. Serve it up with your favorite sides, such as mashed potatoes, collard greens, and cornbread, for a complete and satisfying meal that will have your family and friends coming back for seconds.

So, gather your ingredients, preheat your skillet, and get ready to embark on a culinary journey that will transport you to the heart of Southern cooking. Granny Foster's Sunday Fried Chicken awaits, promising an unforgettable taste experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

GRANNY FOSTER'S SUNDAY FRIED CHICKEN

Granny Foster's Sunday Fried Chicken image

Recipe adapted from Sara Foster's Southern Kitchen (Random House; 2011).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h35m

Number Of Ingredients 9

Ingredients

1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
Coarse salt and ground pepper
1 tablespoon sugar
1 tablespoon distilled white vinegar
2 bay leaves
2 cups buttermilk, shaken
2 cups all-purpose flour
Cayenne pepper
3 cups vegetable shortening or canola oil

Steps:

Place chicken in a large bowl and cover with cold water. Add 2 tablespoons salt, the sugar, vinegar, and bay leaves and stir until salt and sugar dissolve. Cover and refrigerate overnight.
Place buttermilk in a large, shallow bowl. Lift chicken from brine and transfer to buttermilk. In another large, shallow bowl or zip-top bag, stir or shake together flour, 1 tablespoon salt, 1/2 teaspoon pepper, and pinch of cayenne to combine.
Line a platter with a brown paper bag and place near stove. In a large cast-iron skillet, heat shortening over medium-high until a deep-fry thermometer reads 350 degrees to 375 degrees (a small cube of bread should brown in less than 1 minute). Oil should be deep enough to come halfway up sides of chicken; the level will rise slightly when chicken is added. Beginning with larger pieces, lift chicken from buttermilk, letting excess drip off, and dredge or shake in flour mixture until evenly coated. Shake off excess.
Working in batches, add chicken, skin side down, to pan (do not crowd pan); reduce heat to medium. Fry until golden brown on both sides and juices run clear when thigh is pierced with a knife (an instant-read thermometer inserted into thickest part of thigh, avoiding bone, should read 165 degrees), 10 to 12 minutes per side.
Transfer chicken to platter to drain. Season with salt and pepper and let sit 10 minutes. Serve warm or at room temperature.

SUNDAY FRIED CHICKEN

Sunday Fried Chicken image

I serve this special chicken after church on Sundays. My family always looks forward to Sunday lunches just because of this chicken.-Carolyn Burton, Evanston, Wyoming

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
2 to 3 teaspoons onion powder
2 to 3 teaspoons poultry seasoning
2 teaspoons paprika
1 to 2 teaspoons garlic powder
1/2 teaspoon salt
Dash pepper
2 large eggs
1 tablespoon whole milk
2 broiler/fryer chickens (3 pounds each), cut up or 16 of your favorite poultry pieces
Oil for deep-fat frying

Steps:

In a large resealable plastic bag, combine the first seven ingredients. In a shallow bowl, whisk eggs and milk. Dip chicken in egg mixture and shake off excess. Add a few chicken pieces at a time to the bag; seal and shake to coat. , In an electric skillet, heat 1/4 in. of oil to 375°. Fry chicken, a few pieces at a time, for 6-10 minutes on each side or until chicken juices run clear. Drain on paper towels.

Nutrition Facts :

Tips:

Brining the chicken: Brining the chicken overnight helps to keep it moist and flavorful. If you don't have time to brine the chicken overnight, you can brine it for at least 30 minutes.
Using a cast iron skillet: A cast iron skillet is the best pan for frying chicken because it distributes heat evenly and helps to create a crispy crust.
Using a thermometer: Using a thermometer to check the internal temperature of the chicken is the best way to ensure that it is cooked through without overcooking it. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
Letting the chicken rest before serving: Letting the chicken rest for a few minutes before serving helps to redistribute the juices and make the chicken more tender.

Conclusion:

Granny Foster's Sunday Fried Chicken is a delicious and easy-to-make recipe that is perfect for any occasion. The chicken is brined in a flavorful mixture of buttermilk, spices, and herbs, then fried until golden brown and crispy. The result is a juicy, flavorful chicken that is sure to please everyone at the table.