Grandma’s Fried Chicken Recipe

With simple ingredients and a unique method, Grandma’s Fried Chicken Recipe is an old-school dish that has been passed down from generation to generation. Super tasty, easy and one you’ll want to keep on the menu rotation.

Now I love myself some good fried chicken, chicken is really my go-to meat of choice so I’m pretty much a lover of chicken anything.

Grandma’s Fried Chicken Recipe is a tasty but different Fried Chicken that you probably have never seen before. This is one method that we have been using for ages.

We love family recipes and we love being able to pass them over to our readers to try something different and see if you all love some of the same things that we do.

This is one of my favorites, the crust puffs up and becomes crispy. Now I know what you’re thinking, this is not your ordinary fried chicken, but that is the point.

This is super unordinary, it’s a fun and different dinner recipe that is actually so delicious that it may just become one of your favorite ways of making Fried Chicken.

Now I’m not saying that this ever will replace the way that you like it, heck we make all sorts of fried chicken recipes, but this one we love to keep on the menu rotation because it is super delish.

If you are looking to try something different with your chicken then I highly recommend that you try Grandma’s Fried Chicken Recipe, you will surprise yourself!

Some of my other favorite chicken recipes we have on our site include: Nashville Hot Chicken Tenders, Copycat Panda Express Orange Chicken and Crispy Chicken Sandwiches.

WHY THIS RECIPE WORKS:

• Normal pantry ingredients help this come together.
• This makes a nice large batch of different pieces.
• You can easily double this recipe to serve more people.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Chicken
Garlic powder
Seasoned salt
Pepper
Onion powder
All-purpose flour
Baking powder
Baking soda
Water
Kosher salt to taste
Oil for frying

HOW TO MAKE GRANDMA’S FRIED CHICKEN RECIPE, STEP BY STEP:

1. Heat oil in a large, heavy-bottom skillet to 375°F. The oil needs to be about 3-inches up the side of the pan.
2. Place the chicken in a large bowl. Add the garlic powder, seasoned salt, black pepper, and onion powder, toss to coat the chicken in the spices. 
3. In a small bowl, stir together the flour, baking powder, and baking soda. Add the flour mixture to the chicken bowl and toss to coat the chicken.
4. Start adding the water to the bowl about 1 and 1/4 cup, stirring as you do, it is easier to use your hands for this. You want the batter to be a little thinner than pancake batter. Add in more of the water if needed.
5. Once the oil is hot, gently add a few pieces of the chicken into the pan, not touching, you do not want to crowd the pan. Make sure the chicken is coated in a thin layer of the batter before placing it into the oil.
6.  Add the lid on the skillet and cook for 7 minutes, flip the chicken, and cook an additional 7-9 minutes until an internal temperature reaches 165°F. How big the chicken pieces are depends on how long they have to cook.
7. Drain the chicken on a wire rack over a sheet tray to catch any drips. Immediately sprinkle with kosher salt. Repeat with the remaining pieces.

CAN I USE SELF RISING FLOUR?

Yes you can, we do this on occasion when we have it handy. You will still want to keep the baking soda and powder that is called for in the recipe itself.

SHOULD THE SKIN BE LEFT ON OR TAKEN OFF?

For the breast, legs, and thighs, I take the skin off the chicken, this is personal preference. I find with a battered fried chicken like this one the skin can become soggy under the batter.

If you take off the skin of the wings, the meat from the wings can basically just disintegrate in the oil that’s the only pieces I keep the skin on. 

WHAT OIL IS BEST FOR FRYING?

I like to use peanut oil. My Grandma actually used olive oil, but it is so expensive and doesn’t have as high of a smoke point.

WHAT IS THE BEST PAN TO USE?

I don’t recommend using a dutch oven because it lets the oil continuously drip back into the pan, making for a huge scary mess.

Also, a deep fryer won’t work either, since it’s a batter, the chicken wants to drop to the bottom of the basket and then it will just stick there.

So, a large skillet with deep sides with a lid, or an electric frying pan with lid works great.

HOW TO STORE:

This can be stored in the refrigerator in an airtight container where it will keep for up to 3-4 days. We do not recommend freezing this recipe.

This can be reheated in the oven until crispy and heated through.

TIPS AND TRICKS:

• You can replace all-purpose flour with self rising, keep the baking soda and powder in the recipe.
• You can use any piece of chicken that you’d like.
• We remove the skin from all pieces of chicken besides the wings.
• We do not recommend freezing this recipe.
• Placing the lid on the skillet will help the chicken to cook faster and I believe helps the batter puff up to crisp. However, it can be a little dangerous because the condensation from the lid, when you take it off, can drip back into the oil and cause splatters. So, I just make sure to have an extra clean kitchen towel or paper towels nearby, so when I take the top off I do it really quick so no drips of water can reach the oil, then I wipe off the excess water from the lid with the towel/paper towels.
• Easily double this recipe to make more, you will have to cook in batches.

If you want a different meal that is super flavorful and absolutely delicious then you need to try Grandma’s Fried Chicken Recipe! I hope you will love it just as much as we do.

If you like this recipe you might also like:

• Chicken Fried Chicken
• Oven Fried Chicken
• Seasoned Air Fryer Chicken

If you’ve tried GRANDMA’S FRIED CHICKEN RECIPE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Grandma's Fried Chicken Recipe

With simple ingredients and a unique method, Grandma's Fried Chicken Recipe is an old-school dish that has been passed down from generation to generation. Super tasty, easy and one you'll want to keep on the menu rotation.

5 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 26 minutes minutes

Servings: 8

Calories: 321kcal

Author: Tornadough Alli

Ingredients

• ▢ 8 pieces chicken breasts split down the middle
• ▢ 2 teaspoons garlic powder
• ▢ 1 ½ teaspoon seasoned salt
• ▢ 1 ½ teaspoon black pepper
• ▢ 1 teaspoon onion powder
• ▢ 2 cups all-purpose flour
• ▢ 2 ¼ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 1 ½ cups water more or less
• ▢ Kosher salt to taste
• ▢ Oil for frying

Instructions

• Heat oil in a large, heavy-bottom skillet to 375°F. The oil needs to be about 3-inches up the side of the pan.
• Place the chicken in a large bowl. Add the garlic powder, seasoned salt, black pepper, and onion powder, toss to coat the chicken in the spices.
• In a small bowl, stir together the flour, baking powder, and baking soda. Add the flour mixture to the chicken bowl and toss to coat the chicken.
• Start adding the water to the bowl about 1 and 1/4 cup, stirring as you do, it is easier to use your hands for this. You want the batter to be a little thinner than pancake batter. Add in more of the water if needed.
• Once the oil is hot, gently add a few pieces of the chicken into the pan, not touching, you do not want to crowd the pan. Make sure the chicken is coated in a thin layer of the batter before placing it into the oil.
• Add the lid on the skillet and cook for 7 minutes, flip the chicken, and cook an additional 7-9 minutes until an internal temperature reaches 165°F. How big the chicken pieces are depends on how long they have to cook.
• Drain the chicken on a wire rack over a sheet tray to catch any drips. Immediately sprinkle with kosher salt. Repeat with the remaining pieces.

Notes

1. You can replace all-purpose flour with self rising, keep the baking soda and powder in the recipe.
2. You can use any piece of chicken that you'd like.
3. We remove the skin from all pieces of chicken besides the wings.
4. We do not recommend freezing this recipe.
5. Placing the lid on the skillet will help the chicken to cook faster and I believe helps the batter puff up to crisp. However, it can be a little dangerous because the condensation from the lid, when you take it off, can drip back into the oil and cause splatters. So, I just make sure to have an extra clean kitchen towel or paper towels nearby, so when I take the top off I do it really quick so no drips of water can reach the oil, then I wipe off the excess water from the lid with the towel/paper towels.
6. Easily double this recipe to make more, you will have to cook in batches.

Nutrition

Calories: 321kcal | Carbohydrates: 25g | Protein: 40g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 119mg | Sodium: 640mg | Potassium: 553mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 3mg

Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.

Tried this recipe?Mention @TornadoughAlli or tag #TornadoughAlli!

Nutrition Disclaimer