Description
This classic Grandma’s Fried Chicken recipe delivers crispy, flavorful fried chicken with a perfectly seasoned flour coating and juicy, tender meat inside. The chicken is marinated with aromatic spices and then fried to golden perfection in hot oil, making it an irresistible family favorite.
Ingredients
Scale
Chicken and Seasonings
- 8 pieces chicken
- 2 teaspoons garlic powder
- 1½ teaspoons seasoned salt
- 1½ teaspoons black pepper
- 1 teaspoon onion powder
- Kosher salt to taste
Batter and Coating
- 2 cups all-purpose flour
- 2¼ teaspoons baking powder
- ½ teaspoon baking soda
- 1½ cups water (more or less as needed)
Frying
- Oil (enough for frying, about 3 inches depth)
Instructions
- Prepare the Chicken Seasoning: In a large bowl, season the chicken pieces with garlic powder, seasoned salt, black pepper, onion powder, and kosher salt. Mix well to ensure each piece is fully coated with the seasoning.
- Make the Batter: In another large bowl, combine the all-purpose flour, baking powder, and baking soda. Gradually add water, stirring continuously until you achieve a smooth batter consistency that will evenly coat the chicken pieces without dripping excessively.
- Coat the Chicken: Dip each seasoned chicken piece into the prepared batter, ensuring it is completely covered with the flour mixture for a crisp outer texture once fried.
- Heat the Oil: Pour enough oil into a deep fryer or large heavy skillet to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C) to guarantee a perfect frying temperature that crisps the batter without absorbing excess oil.
- Fry the Chicken: Carefully place the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry each piece for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through with an internal temperature of at least 165°F (74°C).
- Drain and Rest: Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Allow the chicken to rest for a few minutes before serving to enhance juiciness.
Notes
- Make sure the oil temperature is consistent to avoid greasy or undercooked chicken.
- Use a thermometer to check the internal temperature of the chicken for food safety.
- Adjust water amount in batter as needed to get the right coating consistency.
- Let the chicken rest after frying to keep it juicy.
- Seasoned salt can be replaced with a mix of paprika and salt if preferred.
