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
Scale
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.
