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Comfort Food Makes Me Happy!

We’re giving Marta the day off from Friday Finds, tune in next week for some fab features!


I love the saying: “I wasn’t born in the South but I got here as soon as I could!” For me it sums it up. I am Ohio born but now I am in Virginia and I love it here. The summers are hot, hot, hot, and the winters (traditionally… not this year!) are mild. The South is notorious for comfort food. Now granted the South right now is also known for high levels of obesity. Can I just say living here it is hard NOT to gain a few pounds. Let’s face it “comfort food” is just plain yummy. There are a few meals in our family I am known for. You know, the kind of meals that when you tell the kids you are making it for dinner they scream in joy!

My homemade fried chicken is just such a meal.

I have to admit… it is very comforting. I can remember the first time I made fried chicken after leaving home. I was scared to death I was going to burn the entire apartment complex down. But lucky for me my mom walked me through it over the phone. I found over the years though my recipe grew and changed and became it’s own creation and a mix of different recipes I loved. While fried chicken can be as simply as throwing chicken in flour it is just so much better if the flour has been all spiced up!

Ingredient List

  • 4-6 Boneless, Skinless chicken breasts
  • 3 cups of all purpose flour (can use wheat flour just the same)
  • 2 tablespoons Old Bay Seasoning (yes the seafood seasoning… strangely delicious in fried chicken)
  • Dash of salt and pepper
  • 1 teaspoon white pepper
  • 3 to 4 tablespoons of ground flax seeds (good for you and the no one even notices you have snuck in the health food)
  • 1 tablespoon Thyme (because I am a Thyme and Rosemary addict!)
  • 1 tablespoon baking powder
  • 2 egg whites
  • 1/2 cup buttermilk or regular milk
  • Vegetable oil

Cooking Instructions

1. Begin by deciding whether you would like chicken nuggets, strips or whole breasts. My family prefers the chicken cut into nuggets.

2. Mix all of the dry goods in one bowl and the eggs and milk in a different bowl. You can use whole eggs but to drop a bit of fat we leave the yolks out. I typically will whisk the milk and egg together till they are blended. I normally have left over buttermilk in the freezer from the last batch of homemade butter I have made. I love cooking with buttermilk.

3. The amount of vegetable oil you use to fry your chicken will depend on your pan. I prefer to have the oil cover at least half of each nugget. You do not want your oil to hot or it can burn the outside of your chicken fast without cooking the chicken all the way through. Medium heat works best.

4. Begin by placing the pieces in the milk/eggs and then take it to the flour mixture. This is so messy and fun! Lightly shake it off and place it gently in the hot oil.

5. Keep flipping till they are a golden brown. Place them on a plate with paper towels to remove a bit of oil.

Try them you will love them! On a side note… this exact recipe works fantastic with pork chops as well!

About Tisha

Tisha often refers to herself as the most Un-traditional Traditionalist she knows. A homeschooling, gardening, color-loving, photographer - Tisha currently resides in Virginia with her husband and two children. Her fabulous work can be viewed on her website, Tisha McCuiston Photography.

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  • Bridgett

    I just love fried chicken! I miss the south for the very reason, finding good food and sweet tea. This looks tasty!

  • Jill

    Can’t wait to try this… yum!

  • Rana

    Oh that looks good. My mom used Old Bay in a lot of her frying too. That brings back good memories. Thanks for sharing your recipe. I used to make it all the time but now it’s every once in a blue moon when the mood strikes me. Lately I’ve been on a biscuits and sausage gravy kick.

  • Tracy

    Oh I am sooo afraid of making fried chicken from scratch. It is a favorite of my hubby’s and he always waits so patiently until we go to my mom’s house where she will fry him up anything his little heart desires. Now I’m thinking it’s time for me to take the plunge and give it a shot. Do you think that leaving out the egg whites is an option for this recipe? Our son has a severe allergy and I’m hoping the buttermilk/flour mixture will hold enough without the egg. There is truly something about comfort food isn’t there? I’m a sucker for it!

  • Tammy

    I’m a Georgia Peach, born & raised, but I’m sad to say I have NEVER made fried chicken! I don’t know why, I think I’m a little scared. Publix does it so well I always pick up their chicken fingers if we’re treating ourselves. :) I’m going to challenage myself to try this at some point in the not so distant future. Thanks for the very Yummy sounding recipe!