GRANNY’S PERFECT FRIED CHICKEN || COOKING WITH MY GRANNY SERIES EP #3 || TERRI-ANN’S KITCHEN

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

hot sauce

🥗Healthier: sriracha

💰Cheaper: ketchup + vinegar

Sriracha offers a similar heat with fewer additives.

Marinate chicken in buttermilk for at least 4 hours or overnight in the refrigerator.

Mix flour, cornstarch, paprika, garlic powder, onion powder, black pepper, salt, and cayenne in a large bowl.

Remove chicken from buttermilk, allowing excess to drip off.

Coat chicken pieces in the flour mixture, pressing firmly to adhere.

Heat vegetable oil in a deep skillet over medium-high heat until shimmering.

Fry chicken in batches, avoiding overcrowding, until golden brown, about 12-15 minutes per side.

Check internal temperature reaches 165°F for doneness.

Remove chicken and drain on paper towels to absorb excess oil.

Let rest for 10 minutes before serving.

Serve with fresh herbs and lemon wedges for garnish.

Add hot sauce for an extra kick, if desired.

Cooking Techniques

Spice Level:

Allergens