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
Scale
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
