Mom’s Fried Chicken: Michael Symon’s Homestyle Recipe for Crispy Comfort
Experience Michael Symon’s time-tested, family-favorite fried chicken—crisp, juicy, and bursting with homestyle flavor.
Mom’s Fried Chicken: Michael Symon’s Homestyle Comfort Classic
Few dishes evoke nostalgia and warmth like a platter of golden, crispy fried chicken. Chef Michael Symon’s “Mom’s Chicken” recipe is a loving tribute to his mother’s legendary technique—a process refined over generations and designed to yield the juiciest meat and crispiest skin. This iconic recipe combines a well-seasoned buttermilk marinade with a crave-worthy flour coating and the hot sizzle of a cast iron skillet, creating a dinner that’s equal parts comfort and celebration.
This comprehensive guide walks you through every step of making Mom’s Fried Chicken: from selecting and cutting your bird, creating the marinade, prepping your dredge, proper frying, and essential tips for that perfect crunch. Accompanying the main event is a delicious fried okra side, and fresh parsley fried to a crisp for a bright garnish.
Ingredients and Equipment Overview
Before diving into the technique, gather your ingredients and a few key kitchen tools. Michael Symon’s family recipe hinges on the right blend of flavors and the careful handling of your chicken at every stage.
- Chicken: Whole chicken, cut into 10 bone-in pieces (4 breasts, 2 thighs, 2 drumsticks, 2 wings)
- Buttermilk: Tangy and tenderizing base for the marinade
- Dry Seasonings: Kosher salt, black pepper, onion powder, garlic powder, celery seed, paprika, cayenne
- Hot Sauce: Adds a subtle kick (adjust to taste)
- Flour and Cornstarch: Creates a craggy, crunchy crust
- Oils: Peanut oil and pork lard (or canola oil as alternative)
- Other: Fresh parsley (for garnish), okra (for side dish), eggs, soda water, cornmeal (for okra batter)
- Tools: Large resealable plastic bag, mixing bowls, whisk, cast iron skillet or deep, heavy pan, tongs, kitchen thermometer, paper towels
Step 1: The Buttermilk Marinade
The foundation of outstanding fried chicken is a good marinade. Marinating chicken in buttermilk not only imparts flavor, but also breaks down proteins for exceptionally tender results. Michael Symon’s version is layered with spices and a kick of hot sauce.
- Pat the chicken pieces dry with paper towels.
- Combine buttermilk with kosher salt, onion powder, garlic powder, celery seed, and hot sauce in a mixing bowl. Whisk thoroughly.
- Reserve 1/4 cup of the buttermilk mixture for coating the dredge (explained in Step 3).
- Place chicken in a large resealable bag, pour the remaining marinade over, and seal. Massage to coat all sides.
- Marinate in the fridge for at least 3 hours, though overnight (up to 8 hours) is ideal for maximum flavor and succulence.
Step 2: Preparing the Seasoned Flour Dredge
The secret to that shatteringly crisp crust lies in the flour dredge. Symon’s blend incorporates cornstarch (for crispness) and a mix of bold spices. The reserved buttermilk is used here to create delightful, craggy bits in the coating for extra crunch.
- In a large shallow dish, mix flour, cornstarch, black pepper, paprika, cayenne, and a generous pinch of kosher salt.
- Add the reserved 1/4 cup buttermilk to the flour mixture. Using your fingers, gently work the liquid into the flour until small clumps and uneven bits form—these will fry up into crispy nooks and crannies.
Step 3: Dredging the Chicken
Now that the chicken is fully marinated and your dredge is prepared, it’s time to coat and prepare for frying.
- Working in batches, remove the chicken from the marinade and allow excess liquid to drip off.
- Thoroughly coat each piece in the seasoned flour mixture. For extra crunch, press flour mixture onto the chicken to encourage those signature craggy bits.
- Set dredged pieces on a wire rack or tray as you work. Let them rest for several minutes—this helps the coating adhere and reduces splatter.
Step 4: Frying the Chicken—Oil, Temperature, and Techniques
The cooking process is where fried chicken comes to life. Symon prefers a mix of peanut oil and pork lard for maximum flavor and a high smoke point, though canola oil is a fine substitute. Proper oil temperature is critical for juicy, perfectly browned chicken.
- Prepare a grill (medium-high heat) and place a large cast-iron skillet on top, or use your stovetop with a heavy pan.
- Fill the pan halfway up the sides with equal parts peanut oil and pork lard (or all canola oil if needed). Heat to 350–375°F. Use a thermometer to ensure even frying.
- Working in batches, carefully lower the chicken pieces into the oil, skin side down. Do not crowd the pan, as this causes the temperature to drop.
- Fry, turning occasionally, until deeply golden and crisp—about 12 to 15 minutes for breasts, and 10 to 12 minutes for smaller pieces, or until an internal temperature of 165°F is reached.
- Transfer fried chicken to a paper towel–lined plate or wire rack to drain. Immediately season with a light sprinkle of salt.
Chef’s Pro Tips for Perfect Fried Chicken
- Don’t rush frying: Overcrowding leads to greasy chicken and undercooked interiors. Fry in batches for best results.
- Let it rest: Allowing coated chicken to rest before frying helps the coating stick and reduces splattering.
- Season again post-frying: A pinch of salt as the chicken comes out of the oil deepens the final flavor.
- Check for doneness: Use an instant-read thermometer for accuracy—look for 165°F at the thickest part of each piece.
Step 5: Fried Okra and Parsley—The Iconic Sides
No Southern-inspired fried chicken platter is complete without crispy fried okra and, for a finishing flourish, fried parsley. Michael Symon’s okra side dish features a three-step breading process for maximum crunch and a light, airy texture.
Fried Okra Directions
- Slice fresh okra into 1/3-inch rounds.
- Prepare three shallow dishes: one with seasoned flour (flour, paprika, cayenne, salt), one with beaten egg and cold soda water, and one with salted cornmeal.
- Dredge okra pieces in the flour mixture, shaking off excess.
- Dip briefly in the egg-soda water mixture, then coat in the cornmeal.
- Fry coated okra in hot oil (350°F) for 3–5 minutes, until golden and crisp. Remove with a slotted spoon and drain on paper towels. Season directly with salt while hot.
Fried Parsley Garnish
- Drop fresh parsley sprigs into the hot oil for 2–3 minutes, until crisp and the popping quiets.
- Remove and drain, then serve alongside the chicken and okra for a fresh, herbal crunch.
Serving Suggestions and Plating Tips
Serve Michael Symon’s Mom’s Chicken hot and fresh, piled high on a large platter with crisp okra and parsley. Accompany with classic sides like coleslaw, potato salad, or flaky biscuits for a full Southern feast. For a striking presentation:
- Arrange chicken pieces so different cuts (breasts, thighs, drumsticks, wings) are evenly distributed.
- Pile fried okra and scatter parsley sprigs for color and texture.
- Offer a variety of dipping sauces or hot sauces on the side for guests to personalize each bite.
Frequently Asked Questions (FAQs)
Q: Can I use boneless chicken or another cut?
A: Traditional flavor and juiciness come from using bone-in, skin-on cuts, but you may substitute boneless thighs or breasts for convenience. Adjust cooking time—boneless pieces cook more quickly and may dry out if overcooked.
Q: Is lard essential in the frying oil?
A: While peanut oil blended with pork lard yields extra flavor and crispiness, you can use 100% canola or vegetable oil if needed. Aim for a high smoke point and neutral taste.
Q: Can the chicken be made gluten-free?
A: Substitute gluten-free flour blends and cornstarch in the dredge. Ensure all seasonings and other ingredients are gluten-free certified.
Q: How long can I marinate the chicken?
A: Marinate for a minimum of 3 hours. For best flavor and texture, let the chicken soak overnight (up to 8 hours) in the refrigerator.
Q: What other sides pair well with fried chicken?
A: Classic accompaniments include macaroni and cheese, collard greens, mashed potatoes, pickles, salad, or cornbread. Fried okra and parsley are house favorites.
Pro Tips and Recipe Variations
- Spice It Up: Customize the heat in your marinade and dredge with more cayenne or hot sauce.
- Crispier Crust: Let the dredged chicken sit for 5–10 minutes before frying to set the crust.
- Oven Finish: For extra-thick pieces or to ensure thorough cooking, finish fried chicken in a 350°F oven until the center reaches 165°F and juices run clear.
- Flavor Additions: Experiment with smoked paprika, dried oregano, or a splash of pickle juice in the buttermilk marinade for regional twists.
Nutritional Insights and Storage Suggestions
| Component | Highlights |
|---|---|
| Chicken | Good source of protein; moderately high in fat when fried |
| Buttermilk | Low-fat, adds tenderness without excess calories |
| Frying Oil | Increases calorie content; draining and blotting help reduce excess oil |
| Okra | High in fiber and antioxidants; minimal oil absorption when properly fried |
- Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place on a wire rack in a 400°F oven until hot and crisp (about 15 minutes).
Conclusion: Bringing Family Tradition to Your Table
Michael Symon’s Mom’s Fried Chicken is more than a recipe—it’s a celebration of memory, flavor, and the joy of sharing comfort food with those we love. Each step, from the spiced buttermilk marinade to the final golden crust, captures the spirit of homestyle cooking that’s stood the test of time. Whether you’re cooking for Sunday supper, a festive gathering, or craving a taste of nostalgia on a weeknight, this iconic fried chicken recipe provides a reliable and delicious centerpiece for any occasion.
