Nothing beats the comfort and joy of sinking your teeth into a perfectly golden, crunchy, and flavorful fried chicken, and there’s something truly special about Grandma’s Crispy Fried Chicken Recipe. This classic dish delivers a beautiful harmony of crispy coating and juicy, tender meat inside with every bite. From the simple yet potent blend of spices to the careful frying technique, this recipe has been a family favorite for ages, promising that nostalgic taste everyone loves. If you want a foolproof way to bring warmth and cheer to your dinner table, this recipe is your go-to!
Ingredients You’ll Need
Each ingredient in Grandma’s Crispy Fried Chicken Recipe plays its own vital role, creating a symphony of flavors and textures that is truly unbeatable. These simple essentials come together to give you a crispy crust, well-seasoned meat, and that unmistakable golden color.
- 8 pieces chicken: Choose a mix of dark and white meat for a balanced flavor and texture experience.
- 2 teaspoons garlic powder: Adds a savory depth that infuses every bite with aromatic richness.
- 1½ teaspoons seasoned salt: A perfect blend of salt and herbs that enhances the chicken without overpowering it.
- 1½ teaspoons black pepper: Brings a subtle heat and complexity to the overall flavor profile.
- 1 teaspoon onion powder: Imparts a gentle sweetness and sharpness, balancing the spice.
- 2 cups all-purpose flour: Forms the crispy, crunchy coating that we all crave in fried chicken.
- 2¼ teaspoons baking powder: Helps lighten the coating for an irresistibly crisp texture.
- ½ teaspoon baking soda: Works alongside baking powder to ensure that ideal crunchiness every time.
- 1½ cups water (more or less as needed): Creates the perfect batter consistency for coating the chicken evenly.
- Kosher salt to taste: To season the chicken pre- and post-frying for the best flavor punch.
- Oil (enough for frying, about 3 inches depth): Use a neutral oil with a high smoke point for safe, crisp frying.
How to Make Grandma’s Crispy Fried Chicken Recipe
Step 1: Prepare the Chicken
Begin with clean, patted-dry chicken pieces—this step is crucial to ensure the batter sticks well. Season the chicken lightly with kosher salt to build a foundation of flavor that complements the outer coating.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, garlic powder, onion powder, seasoned salt, and black pepper. Stir these dry ingredients together thoroughly so every piece of chicken will be enveloped in that perfect spice mix.
Step 3: Make the Batter
Slowly add water to the dry mixture, stirring until you achieve a thick but smooth batter that’s easy to dip the chicken into. The right batter consistency ensures the chicken gets evenly coated without being soggy or too dry.
Step 4: Heat the Oil
Pour enough oil into a deep pan to reach about 3 inches and heat it to medium-high, aiming for around 350°F (175°C). Proper oil temperature is key to getting Grandma’s Crispy Fried Chicken Recipe crispy without that greasy feel.
Step 5: Coat and Fry
Dip each chicken piece into the batter, then carefully lower it into the hot oil. Fry the chicken in batches to avoid overcrowding, maintaining the oil temperature for an even, golden crust. Cook for about 8 minutes per side or until the internal temperature reaches 165°F and the crust is beautifully browned.
Step 6: Drain and Rest
Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes—this helps the juices redistribute, keeping the inside juicy while the outside stays fantastically crisp.
How to Serve Grandma’s Crispy Fried Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few lemon wedges can add a refreshing burst of color and brightness that contrasts wonderfully with the rich fried chicken. Feel free to add a dash of smoked paprika or chili flakes for those who like a little extra kick.
Side Dishes
Grandma’s Crispy Fried Chicken Recipe pairs beautifully with classic sides like creamy mashed potatoes, buttery cornbread, or a crisp, tangy coleslaw. These sides complement the savory chicken while also balancing the meal with fresh and hearty textures.
Creative Ways to Present
For a fun twist, serve the chicken on a wooden platter lined with parchment to evoke that nostalgic, down-home feel. You can also make finger food trays with assorted dipping sauces like honey mustard, spicy aioli, or classic ranch for parties and family gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Grandma’s Crispy Fried Chicken Recipe should be cooled to room temperature, then stored in an airtight container in the refrigerator. It will stay delicious for up to 3 days, offering a quick and satisfying meal anytime.
Freezing
You can freeze the cooked chicken by wrapping each piece tightly in plastic wrap and then placing them in a freezer-safe bag or container. This method helps preserve the crispy texture and flavor for up to 2 months.
Reheating
To revive the crispiness, reheat your fried chicken in a preheated oven at 375°F (190°C) for about 15 minutes, flipping halfway through. Avoid microwaving as it tends to make the crust soggy and lose that signature crunch.
FAQs
Can I use bone-in or boneless chicken pieces for this recipe?
Absolutely! Grandma’s Crispy Fried Chicken Recipe works well with both bone-in and boneless chicken, but bone-in tends to retain more moisture and flavor during frying.
Is it necessary to use baking powder and baking soda together?
Yes, combining baking powder and baking soda helps achieve the best crispiness and light texture in the coating, giving you that iconic crunchy bite.
What oil is best for frying this chicken?
A neutral oil with a high smoke point like vegetable, canola, or peanut oil is best for frying to ensure safety and that perfect golden crust without burning.
Can I prepare the batter the night before?
It’s best to mix the batter fresh to maintain its optimal texture. If mixed too far in advance, the leavening agents lose efficacy, affecting crispiness.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check the internal temperature; it should reach 165°F (74°C). Also, the juices should run clear when pierced.
Final Thoughts
There’s nothing quite like crafting your own batch of Grandma’s Crispy Fried Chicken Recipe to bring family and friends closer over a comforting meal bursting with flavor and nostalgia. Whether you’re a seasoned home cook or just venturing into fried chicken territory, this recipe is straightforward and incredibly rewarding. So roll up your sleeves, get that oil heating, and enjoy the magical crunch and juicy tenderness your kitchen will create!
Print
Grandma’s Crispy Fried Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 8 pieces
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
Grandma’s Fried Chicken Recipe is a classic Southern favorite featuring tender, juicy chicken pieces coated in a flavorful seasoned flour mixture and perfectly fried to a crispy golden brown. This recipe combines simple pantry staples with easy techniques for a comforting homemade fried chicken dinner that yields 8 generous pieces.
Ingredients
Chicken
- 8 pieces chicken (drumsticks, thighs, or a mix)
Seasoning
- 2 teaspoons garlic powder
- 1½ teaspoons seasoned salt
- 1½ teaspoons black pepper
- 1 teaspoon onion powder
- Kosher salt to taste
Breading
- 2 cups all-purpose flour
- 2¼ teaspoons baking powder
- ½ teaspoon baking soda
Wet Mixture
- 1½ cups water (more or less as needed)
Frying
- Oil (enough for frying, about 3 inches depth)
Instructions
- Prepare the seasoning and flour mixture: In a large bowl, combine the all-purpose flour, baking powder, baking soda, garlic powder, seasoned salt, black pepper, and onion powder. Mix well to evenly distribute all the spices throughout the flour.
- Add water to create batter: Gradually add 1½ cups of water to the flour and seasoning mixture, stirring until you have a smooth batter. Adjust the water amount as needed to achieve a consistency thick enough to coat the chicken well without dripping excessively.
- Heat the oil: In a deep skillet or heavy-bottomed pan, pour enough oil to reach about 3 inches deep. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C) for optimum frying temperature.
- Coat the chicken pieces: Using tongs, dip each piece of chicken into the batter, ensuring it is fully coated. Allow any excess batter to drip off before placing the chicken into the hot oil.
- Fry the chicken: Carefully add the coated chicken pieces to the hot oil in batches, avoiding overcrowding. Fry for about 8 minutes per side, or until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C).
- Drain and rest: Once fried, transfer the chicken to a wire rack set over a baking sheet or paper towels to drain excess oil. Let the fried chicken rest for a few minutes before serving to allow the crust to crisp up further.
Notes
- Adjust seasoning to your taste preference by adding more or less salt and spices.
- Maintain oil temperature between 325°F and 350°F to ensure crispy, non-greasy chicken.
- Use a thermometer to check chicken internal temperature for food safety.
- This recipe uses water instead of buttermilk for a lighter batter, but you can substitute if desired.
- Let chicken pieces come to room temperature before frying to promote even cooking.
