Grandma’s Fried Chicken Recipe Collection

We bring you six recipes from our Gram-Grams Fried Chicken Recipe Collection that will definitely make you drool! 

 

Classic Fried Chicken

This deep fried chicken recipe is our all-time favorite.

 

Serves: 4

Prep time: 10 minutes

Cooking time: 20 minutes

 

Ingredients:

Vegetable oil for frying

3 tsp paprika

¼ cup garlic powder

Salt, to taste

Pepper, to taste

2 cups all-purpose flour

3 large eggs

750 g chicken, cut into 8-10 pieces

Method:

1. In a bowl, whisk the eggs.
2. Add paprika, garlic powder, pepper, and salt in another bowl.
3. Take out the flour in a separate bowl.
4. To prepare the chicken, proceed by coating it in the seasoning, then in the egg wash and finally, in the flour. Repeat until all the pieces are done.
5. Heat oil in a deep wok or dryer. Deep fry the chicken pieces for 10-15 minutes or until crispy and golden.
6. Serve with a pint of Lager or a glass of Grenache.

 

Southern (Classic) Fried Chicken

Chicken that’s crusty and crunchy on the outside and flavorful and juicy on the inside. Soaked in buttermilk and infused with spices – this is the best fried chicken recipe we’ve ever tried.

 

Serves: 10

Prep time: 10 minutes

Cooking time: 20 minutes

 

Ingredients:

2 tsp creole seasoning

4 cloves garlic, crushed

3 tsp hot sauce

Salt, to taste

750g – 1 kg chicken cut into 8-10 pieces

For the chicken coating:

4 cups buttermilk

1 tbsp dried herbs (parsley, oregano, thyme)

6 tsp onion powder

1 tsp white pepper

1 tsp cayenne pepper

4 tsp garlic powder

Salt, to taste

3 tsp paprika

6 tsp baking powder

1 cup cornstarch

3 cups flour

 

Method:

1. In a Ziploc, combine salt, pepper, creole seasoning, hot sauce, and crushed garlic before adding the chicken pieces.
2. Stir in the buttermilk and let it marinate in the refrigerator for 4-12 hours.
3. In a bowl, mix together white pepper, herbs, cayenne pepper, onion powder, garlic powder, paprika, salt, baking powder, cornstarch, and the flour.
4. Remove the chicken from buttermilk and proceed by dredging it in in the flour mix. Shake off the excess.
5. Double dip in the leftover buttermilk (or add more buttermilk) and then in the flour mix. Let it rest for 12-15 minutes as you heat the oil for frying.
6. Heat vegetable oil in a deep skillet. Place chicken pieces one by one using a pair of tongs.
7. Continue to fry until the chicken pieces until it changes color, flipping every 10-20 minutes.
8. Remove the chicken on kitchen towels and place on a wire rack.
9. Let it sit for 10 minutes before serving.

 

Skillet Fried Chicken

Think you can only get crispy chicken using a deep fryer? Not anymore. This Skillet Fried Chicken recipe guarantees a crunchy pan-fried chicken using the mighty skillet.  

 

Serves: 6

Prep time: 10 minutes

Cooking time: 35 minutes

 

Ingredients:

½ tsp pepper

1 ½ tsp salt

½ cup flour

1 ½ kg cut-up chicken

 

Method:

1. Take a shallow dish and mix pepper, salt, paprika, and flour. Evenly coat chicken with this mixture.
2. Heat oil in a 12-inch skillet (non-stick) over medium-high flame. Place chicken one by one, skin side down in the oil for 10 minutes or until golden, flipping once every few minutes.
3. Turn the flame to low and let the chicken simmer uncovered for 20 minutes without flipping or until clear juice of chicken is obtained.
4. Serve. 

Crispy Crunchy Fried Chicken

If you’re looking for a spicy fried chicken recipe that’s also crispy and well-seasoned, then this is the recipe for you.

 

Serves: 6

Prep time: 30 minutes

Cooking time: 20 minutes

 

Ingredients:

1 ½ kg cut-up chicken

Vegetable oil, to deep fry

1 ½ cups water or beer

2 egg yolks, whisked

Black pepper, to taste

Salt, to taste

1 ⅓ cups flour

½ tsp poultry seasoning

1 tsp paprika

1 ½ tbsp garlic salt

 

Method:

1. Mix beer, egg yolks, pepper, salt, flour in a bowl. The batter should neither be too thick nor too runny. Add in more beer if necessary.
2. In another bowl, add in poultry seasoning, paprika, pepper, garlic salt, and flour.
3. Heat vegetable oil in a deep-fryer. Moisten every chicken piece with a few drops of water before dipping in the dry mix. Shake off the excess and proceed by dipping it in the egg mix and then dip it in the dry mix again. Repeat with all chicken pieces.
4. Place them in the hot oil using a pair of tongs and fry till they change color or for about 15 minutes.
5. Remove on paper towels and let it cool for 10 minutes.
6. Serve.

 

Korean (Classic) Fried Chicken

This crispy fried chicken recipe ensures ‘plate-scratching crispiness’.

 

Serves: 6

Prep time: 15 minutes

Cooking time: 10 minutes

Total time: 4 hours 25 minutes

 

Ingredients:

For the marinade:

Black pepper, to taste

Salt, to taste

4 cloves minced garlic

½ cup grated yellow onion

500 g boneless, skinless, quartered chicken thighs

For the batter:

Oil, for frying

1 cup chilled water

Salt, to taste

Pepper, to taste

1 tsp white sugar

½ cup flour

¾ cup cornstarch

 

Method:

1. Mix together chicken pieces, black pepper, salt, garlic, and onion. Cover with a plastic wrap and let it marinate in the refrigerator for 4-12 hours.
2. Take a large saucepan/deep fryer and heat the oil to 170°C.
3. Meanwhile, combine salt, pepper, sugar, flour, and cornstarch in another bowl. Gradually, stir in the chilled water to form a smooth batter. Dip the chicken pieces until evenly coated.
4. Cook the 2-3 chicken pieces in the hot oil for 4-5 minutes. Remove on paper towels and place on a rack to cool.
5. Increase the flame and heat the oil to 190°C. place the chicken in the oil again and cook until chicken pieces turn golden and crispy.
6. Remove on paper towels and place on a wire rack to cool for 10 minutes.
7. Serve.

 

Mustard Fried Chicken

 

Serves: 6

Prep time: 15 minutes

Cooking time: 15 minutes

 

Ingredients:

Oil, to deep fry

3 cups flour

3 tbsp yellow mustard (prepared)

1 tsp MSG

Black pepper, to taste

6 tsp onion powder

6 tsp garlic powder

Salt, to taste

2 – 2 ½ kg chicken wings (with tips discarded and separated at joints)

 

Method:

1. In a bowl, mix MSG, pepper, onion powder, garlic powder, salt, and chicken pieces.
2. Use mustard sauce to form a thin coat on each chicken piece.
3. Add flour in a Ziploc along with the chicken pieces. Shake until the chicken pieces are well coated.
4. Heat oil in a deep skillet/fryer and add 2-3 chicken pieces at a time. Continue to cook for 5-6 minutes, flipping occasionally until clear juice is obtained.
5. Remove on a paper towel and let it cool for 10 minutes.
6. Serve.