Grandma’s Fried Chicken
Crispy, golden, and perfectly seasoned, this classic fried chicken has that old-fashioned homemade flavor everyone loves. The coating gets beautifully crunchy while the chicken stays juicy and tender inside.
Ingredients
- 8 pieces chicken breasts, split down the middle
- 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, for frying
Instructions
- Season the chicken:
Pat the chicken pieces dry with paper towels. Season both sides with garlic powder, seasoned salt, black pepper, onion powder, and a little kosher salt. - Make the coating:
In a large bowl, whisk together the flour, baking powder, and baking soda. - Add the water:
Slowly pour the water into the flour mixture, whisking until you have a thick, smooth batter that coats the chicken. Add a little more water if needed. - Coat the chicken:
Dip each chicken piece into the batter, making sure it is completely coated. - Heat the oil:
Pour enough oil into a deep, heavy skillet or Dutch oven to generously cover the bottom. Heat to about 350°F (175°C). - Fry:
Carefully place the battered chicken into the hot oil without overcrowding the pan. Fry in batches if necessary. Cook until deeply golden brown and the chicken reaches an internal temperature of 165°F (74°C), turning as needed. - Drain:
Transfer the fried chicken to a wire rack or a paper-towel-lined plate to drain excess oil. - Serve:
Let it rest for a few minutes, then serve hot with your favorite sides.
Grandma’s tip: Keep the oil temperature steady and don’t overcrowd the pan—this helps the coating stay crispy instead of becoming greasy.