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With a puffy but crispy coating, this Grandma’s Crispy Fried Chicken Recipe is super tasty, easy, and a family favorite dinnertime meal that you won’t be able to resist.
We have been making this Fried Chicken Recipe for years, it is like your regular fried chicken but with a puffier yet still crunchy coating like you’ve never had before.
HERE IS WHAT OUR READERS ARE SAYING:
“Best recipe for fried chicken ever! We use it often! Delicious 😋” – Bonnie
We are a huge fried chicken family and we try all sorts and this has to be one of our favorites, that is why we continuously keep it on rotation in our house. This is literally my Grandma Helen’s fried chicken recipe, I grew up on it and love to continue the tradition.
Still using your regular Fried Chicken method, it just contains a few different ingredients that makes the outside puffy which is super different but oh so tasty.
Is there anything better than perfectly crispy chicken? I have a hard time thinking of anything. It’s just so darn tasty!
Trust me when I say that when you try this recipe you will fall in love! I might be biased but if you are adventurous and want to try something new, Grandma’s Fried Chicken is the recipe for you.
You still get that same great flavor and texture from your favorite recipe, but you just get a little more puffy crispness along the way.
Let’s jump into this Fried Chicken recipe! You’re gonna love it.
Some of our other favorite chicken recipes that we have on our site include: Ritz Cracker Chicken, The Best Sweet and Sour Chicken and BBQ Crock Pot Chicken Wings.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE FRIED CHICKEN RECIPE:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- DO I HAVE TO USE A WHOLE CHICKEN OR CAN I USE CERTAIN PIECES?
- DO I HAVE TO USE ALL-PURPOSE FLOUR?
- WHAT PAN SHOULD I USE?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Grandma’s Fried Chicken
WHY THIS RECIPE WORKS:
- This is super easy to double to serve a large family or crowd.
- This comes together easily and quickly.
- It is a fun way to switch up your fried chicken routine.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- 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 FRIED CHICKEN RECIPE:
- 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE A WHOLE CHICKEN OR CAN I USE CERTAIN PIECES?
We like to use a whole chicken so we have various pieces of chicken for people to choose from, but you can use certain pieces of chicken if you’d like.
You can choose to keep the skin off or on, for breasts, thighs, and legs I do however take the skin off, this is a personal preference so you can do what you like with the pieces you choose.
DO I HAVE TO USE ALL-PURPOSE FLOUR?
You can substitute the all-purpose flour with self-rising flour if you’d like.
You will still keep the baking powder and baking soda in this recipe that is what helps it get its texture and puffiness.
WHAT PAN SHOULD I USE?
We like to use a skillet with deeper sides for this recipe.
It is the right size and you don’t have to worry about using a deep fryer where the batter likes to drop to the bottom.
Make sure that you use a candy thermometer so you can monitor the temperature and keep it even so all the chicken cooks the same.
ANY ADDITIONS?
Bring it on! Find your own flavors and make your favorite version.
- Cayenne Pepper: Sprinkle a pinch of cayenne pepper into the seasoning mix for a spicy kick that will make your crispy chicken even more irresistible.
- Buttermilk Brine: Soak your chicken pieces in a buttermilk mixture overnight. The lactic acid in the buttermilk tenderizes the meat, resulting in juicy chicken with a crisp crust.
- Herb Blend: Add dried herbs like thyme, oregano, or rosemary to the flour dredge for extra flavor in your fried chicken repertoire.
- Hot Sauce: Mix a bit of hot sauce into the batter or buttermilk marinade for an extra kick.
- Cornstarch Addition: Replace a quarter cup of the flour with cornstarch in the flour dredge to achieve an even crispier coating.
- Garlic Powder: Include a teaspoon of garlic powder in the seasoning mix to enhance the savory taste.
- Serve with Collard Greens: Pair your fried chicken with classic sides like collard greens or potato salad for a true Southern meal.
- Honey Drizzle: After frying, drizzle the chicken with honey for a sweet and savory combination that’s sure to please.
- Use a Cast Iron Skillet: Fry the chicken in a cast iron skillet instead of a regular pan for even heat distribution and a perfectly golden brown skin.
- Make Gravy: Utilize the leftover oil and drippings to make a flavorful gravy to serve alongside your chicken.
ANY SUBSTITUTIONS?
Please let me know if you have any other ideas here. I love hearing your feedback!
- Chicken Breasts: Swap out chicken breasts for chicken thighs or other dark meat pieces if you prefer more flavorful and tender meat.
- Vegetable Oil: Substitute canola oil or peanut oil for frying; their high smoke point makes them ideal for deep frying and achieving that deep golden brown finish.
- Olive Oil: While not ideal for deep frying due to its low smoke point, you can use light olive oil for shallow frying if preferred.
- All-Purpose Flour: Use a gluten-free flour blend to make this recipe suitable for those with dietary restrictions, ensuring everyone can enjoy this basic yet delicious recipe.
- Seasoned Salt: If you don’t have seasoned salt, combine regular salt with your favorite spices like paprika or garlic powder to create your own seasoning mix.
- Baking Powder and Baking Soda: If you’re out of these leavening agents, you can omit them; however, note that the batter may be less puffy but will still result in delicious, crispy fried chicken.
HOW TO STORE:
This can be stored in the refrigerator in an airtight container where it will keep for up to 4 days.
To reheat you can place it in the oven at 350 degrees F until heated through.
DANA’S TIPS AND TRICKS:
- You can swap the all-purpose flour for self-rising.
- We like to use a whole chicken, but you can use your favorite pieces.
- Removing the skin is optional, we like to do it on the legs, thighs, and breasts.
- Cut the breasts down the center, this helps them cook faster.
- Using a candy thermometer is very helpful while cooking to keep the temperature even.
- Peanut oil is our favorite oil to use, but you can essentially use any.
Love fried chicken but want to switch it up?
Then this Fried Chicken recipe is exactly what you’ve been looking for, all the flavor and crunch just a new method!
If you like this recipe, you might also like:
If you’ve tried this FRIED CHICKEN RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Grandma’s Fried Chicken
Ingredients
- 8 pieces chicken
- 2 teaspoons garlic powder
- 1½ 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.
Nutrition
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Wonderfully Delicious
Best recipe for fried chicken ever! We use it often! Delicious 😋
We love it
Learning how to fry chicken and thought this would be a good one to try. What a sticky, disgusting mess. Won’t try this one again. There has to be better ways. I’ve seen it done, and it wasn’t like this!
I’ve tasted way better. The batter thing was just weird and it didn’t stick well
Why not make the batter then dip the chicken, marinate for a bit before frying? I’m going to try it.
I haven’t tried, since this is a battered chicken I don’t think it would work out.
Can you cook in air fryer? 🤔
You add it straight to the bowl with the chicken and flour mixture.
Which bowl s the water added to? Your directions do not say but Zi am thinking the large bowl.