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August Overview & Mamow’s Fried Chicken

August 31, 2011

You’ll excuse me, please, if I think this has been a dismal month. From my narrow perspective, it’s been a rather rotten summer overall, but that’s okay. The Lord, in His mercy, has lessons for me to learn & personal growth plans for my benefit & His glory. He is my Strength & my Song.

So, August… recipes, pets, fresh veggies, a Big Mama cake & loss…


Today is my late grandmother’s birthday. Minnie Maebelle was beautiful with jet black hair & sky blue eyes. She was 5 feet 10 inches tall – never shrunk in her old age because she minded her dietary supplements. She could cook delicious Fried Chicken, Fried (Dried) Apple Pies & tough, sour Buttermilk Biscuits. Absolutely nothing else she prepared was fit to eat! Papow always made the coffee.

Mamow’s Fried Chicken …sort of

This is different from the way Mamow made it, though she did use an electric skillet, but the texture & flavor are a perfect match!


  • Small chicken, cut up (I like to use boneless/skinless thighs & breasts)
  • Sea Salt & Black Pepper
  • Buttermilk
  • Organic Shortening (I use Spectrum brand)
  • Self-rising Flour


  • Season chicken with salt & pepper & place in a large bowl.
  • Cover with buttermilk.
  • Allow to soak for 15 minutes – 3 hours at room temperature.
  • In electric skillet heat Shortening to 350 degrees.
  • Spoon flour onto dinner plate & add additional salt & pepper.
  • Dredge chicken pieces one at a time in flour & place in electric skillet.
  • Brown on each side, about 10 minutes each.
  • Turn skillet temperature down to 250 degrees; Cover with no vent.
  • (Covering with no vent steams the chicken making the crust softer allowing the flavor to develop.)

  • Cook for 15 minutes.
  • Lift lid & turn to vent the skillet cover.
  • Continue to cook for 5 minutes more.
  • Serve right out of the skillet.


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