Momma’s Sunday Fried Chicken

Bob Holt remembers the taste of his mother’s fried chicken served at Sunday lunch. Try his mother’s recipe from Holt’s cookbook Country Recipes and Other Interesting Stuff.

written by

Momma’s Sunday Fried Chicken

  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 whole hen, about 3½ pounds
  • ½ cup hog lard

Mix flour, salt, and pepper in a brown-paper bag. Cut up the chicken, place it in the bag, and shake to cover. (Momma cut chickens into 12 pieces: 2 pieces of breast; 2 pieces with the end joint cut off; 2 thighs; 2 legs; 2 pieces of back with the oysters, neck, and wishbone. Everything was bone-in and skin-on.) Put a large, cast-iron skillet on a burner to heat. Add lard to hot pan. Arrange chicken pieces in skillet. Cover, and cook for 15 minutes at medium-high heat. Lay on a towel to drain, and then arrange on a platter.

This recipe comes from Country Recipes and Other Interesting Stuff by Bob Holt. Read more about the cookbook here.

This story was published on

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.

×
×