Grandma’s Fried Chicken Recipe
Introduction
Grandma’s Fried Chicken is a cherished family recipe passed down through generations. Crispy on the outside and tender on the inside, this dish brings back memories of warm gatherings and delicious Sunday suppers. Perfect for sharing around the table with loved ones.
Ingredients
- 1 whole chicken
- Oil for frying (enough to fill skillet about 1/4 inch)
- Flour (for dredging)
- Garlic powder
- Salt
- Black pepper
Instructions
- Step 1: Remove any gizzards or gravy packs from the chicken. Rinse the chicken inside and out with cold water, then pat dry with paper towels.
- Step 2: Cut each wing from the chicken, removing the tip of the wing. Cut each leg off. Separate the breasts from the thighs and split the breastbone down the middle. Trim away any unwanted fat or blood spots for clean pieces.
- Step 3: In a brown paper bag, combine flour, garlic powder, salt, and pepper. Place a few pieces of chicken inside, close the bag, and shake to coat evenly.
- Step 4: Fill a skillet with about 1/4 inch of oil and heat to 350°F (175°C). Carefully place coated chicken pieces into the hot oil. Use two skillets if possible: one for breasts and one for wings and legs, as cooking times differ.
- Step 5: Fry the chicken breasts for about 30 minutes, turning every five minutes and setting them on their sides to brown evenly.
- Step 6: Fry the wings and legs in a separate pan, turning wings every two minutes and legs every five minutes, until golden brown and reaching 140°F internally.
- Step 7: Transfer all chicken pieces to a roasting pan with a rack and bake in a 250°F oven until the internal temperature reaches 160–165°F. This step finishes the cooking and keeps the chicken juicy.
- Step 8: Remove the chicken from the oven and let rest a few minutes before serving. Enjoy alongside your favorite sides like mashed potatoes, gravy, broccoli, and biscuits.
Tips & Variations
- Use a meat thermometer to ensure the chicken is safely cooked without drying out.
- For extra flavor, marinate the chicken in buttermilk and spices overnight before dredging.
- Try adding paprika or cayenne pepper to the flour mix for a subtle smoky or spicy kick.
- If you prefer dark meat, keep the thighs and adjust cooking accordingly.
Storage
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven on a baking sheet for 10–15 minutes to restore crispiness. Avoid microwaving as it can make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cut chicken pieces instead of a whole chicken?
Yes, you can use pre-cut pieces. Just adjust frying times accordingly, as smaller pieces cook faster.
What oil is best for frying this chicken?
Use oils with high smoke points like vegetable oil, canola oil, or peanut oil for safe and crispy frying.
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Grandma’s Fried Chicken Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
Grandma’s Fried Chicken is a cherished family recipe passed down through generations, known for its crispy golden coating and tender juicy meat. This comforting Sunday supper classic involves seasoning and dredging chicken pieces in a flavorful flour mix, frying them to a perfect golden brown, and finishing them gently in the oven to ensure a juicy interior. Paired ideally with mashed potatoes, gravy, broccoli, and biscuits, it’s a meal that brings family together, celebrating tradition and good food.
Ingredients
Chicken
- 1 Whole Chicken
Seasoning & Coating
- Flour, enough to dredge
- Garlic Powder, to taste
- Salt, to taste
- Black Pepper, to taste
Cooking
- Oil for frying (enough to fill skillet about 1/4 inch deep)
Instructions
- Prep & Clean the Chicken: Remove any gizzards or gravy packs from inside the chicken. Rinse thoroughly inside and out with cold water, then pat dry with paper towels.
- Cut the Chicken: Separate the whole chicken into pieces by cutting off each wing, removing the wing tips, cutting off the legs, and separating the breasts from the thighs. Discard the thighs as preferred. Split the breastbone down the middle and trim away any unwanted fat or blood for clean pieces. You’ll end up with six pieces: two breasts split in half, two legs, and two wings.
- Season & Dredge Chicken in Bag: In a brown paper bag, combine the flour with garlic powder, salt, and pepper. Close the bag and shake to mix. Add chicken pieces one at a time, shaking the bag to coat evenly with the seasoned flour mixture.
- Heat the Oil: Fill a skillet with about 1/4-inch of oil and heat it to 350°F (177°C) for frying.
- Fry Chicken Breasts: Start frying the coated chicken breasts in one skillet. Turn the pieces every five minutes and also set them on their sides to brown evenly. Fry for about 30 minutes until they are golden brown and reach an internal temperature of around 140°F (60°C).
- Fry Wings and Legs: In a separate pan, fry the wings and legs. Turn the wings every two minutes and the legs every five minutes. Fry until golden brown and chicken pieces reach an internal temperature of 140°F (60°C).
- Finish in Oven: Preheat the oven to 250°F (121°C). Place fried chicken pieces on a rack in a roasting pan. Bake in the oven to finish cooking until the internal temperature reaches 160-165°F (71-74°C), allowing the chicken to cook through while you prepare your side dishes.
Notes
- Using two pans for frying lets the breasts and smaller pieces cook properly without overcooking or undercooking.
- Measuring the oil temperature and the chicken internal temperature with a thermometer ensures perfectly cooked chicken every time.
- Finishing the chicken in the oven keeps it juicy and allows it to cook evenly without burning the crust.
- For extra crispiness, ensure the chicken pieces are well coated and the oil stays at a steady 350°F during frying.
- Serve with classic sides like mashed potatoes, gravy, broccoli, and biscuits for a traditional family meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American Southern
Keywords: fried chicken, family recipe, southern fried chicken, Sunday supper, crispy fried chicken, homemade fried chicken
