Can I use boneless chicken for this recipe?

Absolutely! Boneless chicken pieces work wonderfully, but you'll need to reduce the cooking time. For boneless thighs or breasts, aim for about 5-6 minutes per side, and always verify doneness with a meat thermometer (165°F internal temperature).

How do I know when my oil is the right temperature without a thermometer?

Drop a small amount of batter into the oil – it should sizzle immediately and rise to the surface, but not brown too quickly. If it sinks and barely bubbles, the oil isn't hot enough. If it browns instantly, your oil is too hot.

Why does my coating sometimes fall off during frying?

This usually happens when the oil isn't hot enough when the chicken is added, or if you're flipping the chicken too frequently. Make sure your oil is at 375°F and try to flip only once during cooking.

Is it necessary to cover the pan while cooking?

Yes, covering helps cook the chicken through evenly without burning the coating. The lid traps steam that helps cook the interior while the exterior gets crispy in the oil. Just be careful when removing the lid to avoid steam burns.

Grandma's Fried Chicken Recipe

Name: Grandma's Fried Chicken Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: American
Ingredients: 8 pieces chicken; 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; 1½ cups water (more or less as needed); Kosher salt to taste; Oil (enough for frying, about 3 inches depth)

This crispy, juicy Grandma’s Fried Chicken recipe brings home-style cooking straight to your kitchen with minimal fuss and maximum flavor. The secret lies in a simple yet flavorful batter that creates that perfect golden crust we all crave, while keeping the chicken incredibly moist inside. Ready in under 30 minutes, this nostalgic recipe delivers restaurant-quality fried chicken that’s perfect for family dinners or weekend treats!

Why You’ll Love This Recipe

Nostalgic Flavor: There’s something magical about fried chicken that tastes like it came straight from grandma’s kitchen – crispy, perfectly seasoned, and incredibly satisfying.
Foolproof Technique: The batter-dipping method is simpler than the traditional flour-egg-breadcrumb process, making this recipe accessible even for beginners.
Customizable Seasoning: The spice blend provides a wonderful foundation, but you can easily adjust it to suit your family’s taste preferences.
Quick Cooking Time: Despite being comfort food, this chicken cooks up surprisingly fast – perfect for those evenings when you want something special without spending hours in the kitchen.

Ingredients You’ll Need

Chicken pieces: The star of the show! You can use a whole chicken cut up or your favorite parts (thighs, drumsticks, wings, or breasts). Bone-in, skin-on pieces work best for that classic juicy result.
Garlic powder: Adds that savory depth that makes people wonder what your secret ingredient is.
Seasoned salt: Provides a perfect blend of saltiness and additional spices in one convenient ingredient.
Black pepper: Brings that essential peppery kick that classic fried chicken needs.
Onion powder: Adds a subtle sweetness and depth that complements the garlic perfectly.
All-purpose flour: The foundation of your batter that creates that perfect crispy exterior.
Baking powder and baking soda: The secret to an airy, crispy coating that puffs up beautifully when it hits the hot oil.
Water: Transforms the dry ingredients into a batter of just the right consistency.
Kosher salt: For that final seasoning touch right after frying when the chicken can really absorb it.
Oil for frying: Choose one with a high smoke point like vegetable, peanut, or canola oil.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spicy Kick

Add 1-2 teaspoons of cayenne pepper or hot sauce to the spice blend for chicken with a pleasant heat that builds with each bite.

Herb-Enhanced

Mix in 1 tablespoon of dried herbs like thyme, rosemary, or oregano to the flour mixture for an aromatic twist on the classic.

Buttermilk Soak

For extra tender chicken, marinate the pieces in buttermilk for 2-8 hours before proceeding with the recipe.

Gluten-Free

Substitute the all-purpose flour with your favorite gluten-free flour blend – just be sure it contains xanthan gum for proper binding.

How to Make Grandma’s Fried Chicken

Step 1: Prepare the Oil

Heat your oil in a large, heavy-bottomed skillet until it reaches 375°F. You’ll want about 3 inches of oil up the side of the pan to ensure proper coverage for frying.

Step 2: Season the Chicken

Place your chicken pieces in a large bowl and sprinkle with garlic powder, seasoned salt, black pepper, and onion powder. Toss everything together until each piece is evenly coated with the seasoning blend.

Step 3: Create the Batter

In a separate small bowl, combine the flour, baking powder, and baking soda. Add this mixture to your seasoned chicken and toss until all pieces are coated in the dry mixture.

Step 4: Add Water

Pour about 1¼ cups of water into the chicken bowl, mixing as you go. Using your hands works best for this step. Continue adding water until you reach a consistency slightly thinner than pancake batter, adding the remaining water if needed.

Step 5: Fry the Chicken

Once your oil is properly heated, dip each piece of chicken in the batter and carefully place it in the hot oil. Don’t overcrowd the pan – leave space between pieces. Cover the skillet with a lid and cook for 7 minutes.

Step 6: Flip and Finish

Flip each piece of chicken and continue cooking for another 7-9 minutes until the internal temperature reaches 165°F. Cooking time may vary depending on the size of your chicken pieces.

Step 7: Drain and Season

Remove the chicken and place it on a wire rack set over a baking sheet. Immediately sprinkle with kosher salt while the chicken is still hot. Repeat the process with any remaining chicken pieces.

Pro Tips for Making the Recipe

Oil Temperature Matters: Use a kitchen thermometer to maintain oil at 375°F. If it’s too hot, the outside will burn before the inside cooks; too cool and the chicken will absorb too much oil.
Don’t Skip the Resting: Allowing the chicken to rest on a wire rack instead of paper towels keeps the crust crispy while draining excess oil.
Consistent Sizing: Try to use chicken pieces of similar size in each batch so they’ll finish cooking at the same time.
Keep It Warm: If cooking multiple batches, keep finished chicken warm in a 200°F oven while completing the remaining pieces.
Season Immediately: Adding salt right after frying ensures it adheres properly while the surface is still slightly moist from the oil.

How to Serve

Perfect Pairings

Serve this golden fried chicken with classic sides like creamy mashed potatoes, buttermilk biscuits, or corn on the cob for a complete comfort meal.

Summer Picnic

Pack this chicken (cooled completely) in a basket with potato salad, coleslaw, and watermelon slices for the perfect outdoor gathering.

Family Style

Arrange on a large platter with lemon wedges and fresh herbs for a beautiful presentation that encourages everyone to grab their favorite piece.

Make Ahead and Storage

Storing Leftovers

Place cooled fried chicken in an airtight container and refrigerate for up to 3 days. The flavor actually improves overnight, making it perfect for planned leftovers!

Freezing

Freeze completely cooled chicken in a single layer on a baking sheet, then transfer to freezer bags for up to 3 months. This prevents pieces from sticking together.

Reheating

For the crispiest results, reheat chicken on a wire rack in a 350°F oven for 15-20 minutes. Avoid the microwave if possible, as it will make the crust soggy.

FAQs

Can I use boneless chicken for this recipe?

Absolutely! Boneless chicken pieces work wonderfully, but you’ll need to reduce the cooking time. For boneless thighs or breasts, aim for about 5-6 minutes per side, and always verify doneness with a meat thermometer (165°F internal temperature).
How do I know when my oil is the right temperature without a thermometer?

Drop a small amount of batter into the oil – it should sizzle immediately and rise to the surface, but not brown too quickly. If it sinks and barely bubbles, the oil isn’t hot enough. If it browns instantly, your oil is too hot.
Why does my coating sometimes fall off during frying?

This usually happens when the oil isn’t hot enough when the chicken is added, or if you’re flipping the chicken too frequently. Make sure your oil is at 375°F and try to flip only once during cooking.
Is it necessary to cover the pan while cooking?

Yes, covering helps cook the chicken through evenly without burning the coating. The lid traps steam that helps cook the interior while the exterior gets crispy in the oil. Just be careful when removing the lid to avoid steam burns.

Final Thoughts

This Grandma’s Fried Chicken recipe isn’t just a meal—it’s a connection to tradition with every crispy, juicy bite. What makes this recipe special is its simplicity and the way it brings people together around the table. Whether for Sunday dinner or a weeknight treat, this chicken delivers that perfect combination of comfort and satisfaction that keeps everyone coming back for more. Give it a try, and watch it become a cherished favorite in your home too!