Chicken and Doughnuts – A Very Special Night

When I was a kid one of my favorite suppers my Mom made for us was fried chicken. Gosh I loved that chicken! Of course it was fried in a deep fryer with lard. Another reason it was my favorite dinner is that she always made a batch of homemade doughnuts for dessert when she made the chicken for dinner. I guess she figured since she was going through all the trouble of getting the fryer out and filling it full of lard, she might as well make some doughnuts for us while the oil was still hot. She made buttermilk cake doughnuts and I am sure that one of the secret ingredients was the remnants of chicken grease that most certainly was present in the oil after frying all that chicken in it.

Here is a Taste Of Home recipe that very closely resembles my Mom’s doughnut recipe. She always used mace in the doughnuts and of course the doughnut holes were fried up along with the doughnuts. Today when I make fried doughnuts, I like to use peanut oil or a 50/50 blend of peanut oil and lard. Since I grew up with them being fried in lard (which has lots of flavor), I tend to favor the peanut oil over more bland oils to fry in. If you want to fry your doughnuts and not have them be greasy, be sure to get your oil hot before adding the doughnuts and don’t fry too many doughnuts at once which cools the oil down too far.  If you are deep-frying food that is “battered” like chicken, fish or vegetables, try using a little baking powder and/or carbonated liquid in your batter.  The carbonation and leavening help to “repel” oil from being absorbed in the breading.  Beer works great for this but you can also carbonated soda or even carbonated water.

Buttermilk Doughnuts



  • 4 Eggland’s Best Eggs
  • 2 cups sugar
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 5-1/2 to 6 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 2 cups buttermilk
  • Oil for deep-fat frying
  • Additional sugar, cinnamon-sugar or confectioners’ sugar, optional


  • In a large bowl, beat eggs and sugar until light and lemon-colored.
  • Add butter and vanilla; mix well. Combine the flour, baking powder,
  • baking soda, salt and nutmeg; add to egg mixture alternately with
  • buttermilk. Cover and refrigerate for 2-3 hours.
  • On a lightly floured surface, roll dough to 1/2-in. thickness. Cut
  • with a floured 3-in. doughnut cutter.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
  • doughnuts, a few at a time, for 1 minute on each side or until
  • golden. Drain on paper towels. Roll in additional sugar if desired.
  • Yield: 4 dozen.

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