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Granny's Fried Chicken

Updated April 28, 2017
This image courtesy of Shutterstock

Editor's Note: What can be more comforting than eating a plate of fried chicken? Crunchy and tasty as can be, this recipe for Granny's Fried Chicken is just what you'll need the next time you want a dish that will remind you of home. Whether you serve it as part of a traditional Southern dinner or opt to cook it on a busy weeknight, one thing is certain: this dish will quickly become part of your go-to recipes and will a much-requested item from family and friends. You'll love how easy it is to make this fried chicken!

This is our Granny Paul’s recipe for fried chicken, and it’s as simple a taste of Southern home cooking as there ever could be. Serve it with collard greens and some mashed potatoes, and before you know it you’ll be whistlin’ “Dixie.” And you don’t need to save this meal for Sunday suppers—if you’re short on time, just skip the refrigeration and season the chicken right before you fry it to have yourself a down-home after-work treat.

Serves4 to 6

Cooking MethodPan-frying

CostInexpensive

Easy

Total Timeunder 4 hours

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get Together, Game Day

Recipe CourseMain Course

MealDinner

Taste and TextureCrisp, Juicy, Meaty, Savory

Ingredients

  • One 3½ to 4-pound fryer chicken, cut into 8 pieces
  • 4 cups peanut oil, for frying
  • 4 large eggs
  • 1 tablespoon Tabasco or other hot sauce
  • 2 cups all-purpose flour
  • Salt and pepper to taste (optional)

Instructions

  1. Season the chicken generously with the salt and pepper. Cover the chicken and refrigerate for at least 3 hours and up to 8 hours.

  2. In a medium bowl, whisk together the eggs and Tabasco sauce. Place the flour in a separate bowl.

  3. Pour the oil ½ inch deep into a 12-inch cast-iron or heavy-bottomed skillet and heat over a medium flame until the oil measures 350 degrees F on a candy thermometer.

  4. Starting with the 4 pieces of dark meat, dredge the chicken in the egg mixture, then coat in the flour, shaking off any excess. Place the pieces in the oil and fry, turning often, for 12 to 15 minutes, or until the juices run clear. Transfer the chicken to a paper-towel-lined plate to drain. Repeat with the 4 pieces of white meat, and fry, turning often, for 10 to 12 minutes, or until the juices run clear. Transfer to a paper-towel-lined plate to drain. Serve immediately.

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