Description
Grandma’s Fried Chicken is a classic, crispy, and flavorful fried chicken recipe that delivers juicy meat with a perfect golden crust. Coated in a seasoned flour mixture and deep-fried to perfection, this timeless comfort food is ideal for family dinners or special gatherings.
Ingredients
Scale
Chicken
- 8 pieces chicken (drumsticks and thighs preferred)
Seasonings and Coating
- 2 teaspoons garlic powder
- 1½ teaspoons seasoned salt
- 1½ teaspoons black pepper
- 1 teaspoon onion powder
- 2 cups all-purpose flour
- 2¼ teaspoons baking powder
- ½ teaspoon baking soda
- Kosher salt to taste
Liquid
- 1½ cups water (more or less as needed)
Frying
- Oil (enough for frying, about 3 inches depth; vegetable or peanut oil recommended)
Instructions
- Prepare the seasoning mix: In a large mixing bowl, combine garlic powder, seasoned salt, black pepper, and onion powder. Mix thoroughly to ensure even distribution of spices.
- Make the batter: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add water to the dry ingredients, stirring constantly to form a smooth batter that is neither too thick nor too runny. Adjust water quantity as needed for proper consistency.
- Season the chicken: Lightly season the chicken pieces with kosher salt all over. This enhances the flavor and helps the coating adhere better.
- Coat the chicken: Dip each chicken piece into the prepared seasonings briefly, then dredge thoroughly in the flour mixture. Next, immerse the coated chicken into the batter, ensuring even coverage.
- Heat the oil: Pour enough oil into a deep skillet or frying pan to reach about 3 inches in depth. Heat the oil over medium-high heat until it reaches 350°F (175°C), which is ideal for frying chicken.
- Fry the chicken: Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry each piece for about 6-8 minutes per side, turning occasionally to achieve an evenly golden-brown crust. Use a meat thermometer to confirm an internal temperature of 165°F (74°C).
- 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 5 minutes before serving to lock in juices and ensure maximum crispness.
Notes
- Use a deep-frying thermometer to maintain oil temperature for perfect frying results.
- For extra crispy chicken, double coat the pieces by dipping them again into the flour mixture and batter before frying.
- Adjust seasoning to taste; seasoned salt contains salt, so add kosher salt carefully to avoid oversalting.
- Peanut or vegetable oil is preferred for frying due to their high smoke points.
- Leftover fried chicken can be reheated in the oven at 350°F (175°C) to maintain crispiness.
