My Fried chicken holds a special place in my heart, and it’s a dish that’s been passed down in my family. My mom was the queen of fried chicken, and I learned everything I know from watching her work her magic in the kitchen. She would cut up a whole frying chicken herself and fry it to perfection! While I admire her dedication, I’ll admit, I don’t have time for that these days—plus, I’ve grown to prefer boneless chicken tenderloins for my own version.

This fried chicken recipe has become a favorite among my family, and it’s one they frequently request. I’ve tweaked it slightly over the years, but it still holds true to the way my mom used to make it. I’m excited to share this with you, and I hope it becomes a beloved recipe in your family, too!Most Loved Fried Chicken Recipe: A Family Tradition

Ingredients:

Boneless Chicken Breast Tenderloins
Self-rising flour (All-purpose flour will work too)
Saltine Crackers
Salt
Pepper
Garlic powder
Eggs
Buttermilk (or white milk, but buttermilk is my preference)
Vegetable oil (or your preferred frying oil)

Directions:

1. Prep the Chicken:
The amount of ingredients you’ll need depends on how many chicken tenderloins you’re making. I typically work with a package that has about 9-12 pieces. Start by whisking 3-4 eggs in a large bowl (I use an 8-cup capacity measuring bowl, but any large bowl will do). Mix in 2-3 cups of buttermilk until well combined.

2. Marinate the Chicken:
Rinse the chicken tenderloins if you like (my mom always did, so I do too!), then submerge them in the egg mixture. Make sure the chicken is fully covered—if not, add more buttermilk. You can let the chicken marinate for a few hours in the fridge if you have time, or you can go straight to frying if you’re in a pinch. Either way, it’s going to be delicious!

3. Prepare the Coating:
In a shallow pan (I love using a disposable aluminum pan for easy cleanup), mix together 2-3 cups of flour and one sleeve of crushed saltine crackers. Add salt, pepper, and garlic powder to taste—no need to measure, just go with what feels right! Use a fork to mix everything together. ( I like using self-rising flour because I have found it makes it more crispy and has a better texture). Most of the time towards the end, I have to add a little more flour, crushed saltines and garlic powder to finish up dredging the tenderloins.

4. Heat the Oil:
Pour about ¼” to ½” of vegetable oil into your skillet and heat it up. To check if the oil is ready, I sprinkle a little bit of the flour mixture in and see if it sizzles. If it does, you’re good to go!

5. Fry the Chicken:
Using tongs, dredge the chicken tenderloins in the flour mixture, making sure they’re well coated on both sides. For extra crispy chicken, you can dip the tenderloin back in the egg mixture and then dredge it in the flour mixture again. Place the coated chicken in the hot oil, making sure not to overcrowd the skillet. You want to leave a little space between each piece so they cook evenly.

6. Cook to Perfection:
Fry the chicken on medium/high heat until the bottom is golden brown, then flip and cook the other side. Once both sides are golden brown, reduce the heat to low and let the chicken finish cooking. The internal temperature should be 165°F (74°C) when done, but I usually just eyeball it. You can tell it’s ready when a fork goes in easily and the juices run clear.

7. Drain and Serve:
Line a plate or another pan with paper towels and place the fried chicken on it to drain off any excess oil. Serve hot and enjoy! Side note: I like to scoop out the little pieces that fall of the chicken onto my plate also ( I call them Chicken Crispies)! They are yummy by themselves!

Serving Suggestions:

Fried chicken pairs beautifully with a variety of sides. I usually make mashed potatoes, peas, chicken gravy, and rolls—those little brown and serve rolls from Kroger are a hit in my house! If it’s a Sunday dinner, I might add in some mac-n-cheese, corn, green beans, or cole slaw to round out the meal. I also may make homemade rolls or lay out some frozen Rhodes Dinner Rolls instead of my usual little brown-n-serve rolls. You could also just serve the chicken with french fries! The possibilities are endless!

A Family Legacy

Cooking this fried chicken always brings back fond memories of my mom in the kitchen, and I hope it does the same for my kids and grandkids. I like to think that every time I make this, I’m adding another layer to the legacy she started. I hope you’ll take the time to make this for your family and create some wonderful memories of your own.

Thank you for reading, and if you have any questions, feel free to email me at Tracystrendydecor@yahoo.com.

Happy frying!

Love, Tracy

My Most Loved Fried Chicken Recipe: A Family Tradition

Comfort in a Bowl: My Homemade Macaroni and Cheese

Navigating Menopause: Understanding, Coping, Thriving