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)

Description

Grandma’s Fried Chicken is a timeless classic that features perfectly seasoned, crispy, and juicy fried chicken. This recipe uses a homemade batter to create that irresistible golden crust. It’s comfort food at its best—perfect for family dinners or gatherings. With simple ingredients and easy step-by-step instructions, you’ll have a flavorful dish that everyone will love!

Ingredients

Units Scale

For the Chicken

8 pieces chicken
2 teaspoons garlic powder
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons black pepper
1 teaspoon onion powder

For the Batter

2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups water (more or less as needed)

For Frying and Seasoning

Kosher salt to taste
Oil (enough for frying, about 3 inches depth)

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Instructions

Heat the Oil:
Heat oil in a large, heavy-bottom skillet to 375°F. Ensure the oil is about 3 inches up the side of the pan to fully submerge the chicken.
Season the Chicken:
Place the chicken pieces in a large bowl. Add garlic powder, seasoned salt, black pepper, and onion powder. Toss the chicken to ensure it’s coated evenly with the spices.
Prepare the Flour Mixture:
In a separate small bowl, stir together the flour, baking powder, and baking soda. Once mixed, add the flour mixture to the seasoned chicken in the large bowl and toss to coat.
Make the Batter:
Gradually add water to the chicken and flour mixture. Start with about 1¼ cups of water, stirring as you add. Use your hands to mix if necessary to create a thin batter. The consistency should be slightly thinner than pancake batter. Add more water if needed to reach the desired thickness.
Fry the Chicken:
Once the oil reaches 375°F, carefully add a few chicken pieces into the pan. Ensure they are coated in a thin layer of batter and do not overcrowd the pan. Place the skillet’s lid on and cook for 7 minutes.
Flip and Cook Thoroughly:
Flip the chicken pieces and continue cooking for another 7–9 minutes or until the internal temperature of the chicken reaches 165°F. Cooking time may vary depending on the size of the chicken pieces.
Drain and Season:
Once cooked, remove the chicken and place it on a wire rack set over a sheet tray to catch excess oil. Immediately sprinkle with kosher salt while still hot. Repeat the process with the remaining chicken pieces.

Notes

Ensure the oil is at the correct temperature (375°F) to avoid soggy chicken. Use a thermometer to monitor the heat.
Overcrowding the pan can reduce the oil temperature, resulting in uneven cooking. Fry in batches if needed.
Let the chicken rest on a wire rack rather than paper towels to keep the crust crispy.
For extra flavor, you can marinate the chicken in buttermilk for a few hours before applying the batter.

Nutrition

Serving Size: 1 piece
Calories: 280kcal
Sugar: 1g
Sodium: 420mg
Fat: 14g
Saturated Fat: 3.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 18g
Cholesterol: 55mg