Nebraska Mom’s Fried Chicken

Nebraska Mom’s Fried Chicken


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 2   Average: 4/5]

Nebraska Mom’s Fried Chicken

Nebraska Mom’s Fried Chicken

This is how my Nebraska mother cooked chicken except without the sriracha sauce. Bring the kids in on the fun by enlisting them to shake the chicken bag, I used chicken thighs, breasts, and legs, but you can use whatever chicken parts you want.


8 to 10 Pieces of Chicken

4 Large Beaten Eggs

5 Tablespoons Sriracha Sauce

1 Tablespoon Worcestershire Sauce

3 Cups Unbleached Flour

5 Tablespoons Cornstarch

4 Tablespoons Kosher Salt

4 Tablespoons Paprika

1 Tablespoon Freshly Ground Pepper

2 Tablespoons Garlic Powder

Cooking Oil (I Used Grapeseed Oil)

Paper Bag

Preheat oven to 350 degrees. In a large-size bowl beat eggs, sriracha sauce, and Worcestershire sauce. Set aside. In a large-size bowl combine flour, cornstarch, kosher salt, paprika, pepper, and garlic powder. Pour flour mixture into paper bag. Place chicken pieces into egg mixture. You may need to do this in shifts to make sure not to crowd the bowl. Let pieces sit in egg mixture for 5 minutes. Rotate to make sure pieces are well coated.  Line a large-size baking sheet with parchment paper. Place chicken pieces into paper bag filled with flour mixture. Shake well to get a thorough coat. Place coated pieces onto baking sheet and let sit for 15 minutes as you will want the coating to set. Pour 2 inches of cooking oil into cast iron or heavy skillet and turn heat to medium-high. Let oil heat up for 5 to 10 minutes. Fry a few pieces at a time turning to make sure both sides are fried. Make sure not to crowd pan. When each piece is golden brown remove and place onto paper towels to drain. Place new piece of parchment paper on baking sheet and move drained pieces to baking sheet. When finished frying all pieces place in oven and cook for 10 to 15 minutes until completely cooked through. Remove from oven, transfer to serving platter, and serve immediately. Serves 4 to 6.

© Victoria Hart Glavin



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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