Grandma's Unbreaded Fried Chicken

joeyjoan K


I love this chicken. In fact, it is the only fried chicken I eat. For 2 weeks each summer I stayed with my grandparents. Of all the wonderful things we did, one of my best times was when Grandma and I would make my favorite dinner, fried chicken with mashed potatoes and corn. My older brother and I argue all the time about this. He says it was breaded. I KNOW it wasn't. While this is an easy dish to prepare, it is not an easy recipe to write. I have no measurements or timing; it's mostly about feeling. I love this chicken, it is so crispy and juicy. Finger-licking and lip-smacking good!

Blue Ribbon Recipe

This fried chicken recipe intrigued us. Would it be good without breading? Turns out, it's fantastic! Frying the chicken in bacon grease adds tons of flavor to the chicken. The skin crisps up with bits of bacon, salt, and pepper. You really can't tell that the chicken is not breaded. Serve with mashed potatoes and gravy for a comforting meal. This unbreaded fried chicken would be tasty for a picnic too. Test Kitchen Avatar The Test Kitchen


★★★★★ 6 votes

1 Hr
Pan Fry


  • ·
    chicken, frying pieces 1lb per person
  • ·
    salt and pepper, to taste
  • 3-4 slice
    bacon fat or 3 Tbsp cooking oil
  • large
    skillet that hold heat (i.e. cast iron )

How to Make Grandma's Unbreaded Fried Chicken


  1. Cook bacon in skillet or heat cooking oil. Oil will spit when you drop water in it when hot enough. (My Grandma only used bacon fat, that was her frying oil of choice, It does add to the flavor of the chicken.)
  2. Salt and pepper your chicken to taste. When your oil is hot enough, carefully place the chicken in the pan bottom side down.
  3. Cover and simmer on medium-ish heat for 15 min.
  4. Using TONGS turn chicken. Recover and continue to cook for 15 min more.
  5. Check the meat if the meat has started to pull away from the leg bone raise the heat a little and cook uncovered, rearrange the meat according to the heat in your pan. If meat is not pulling away continue to cook covered on medium-ish heat. After you uncover and raise the heat, turn every 10ish minutes, cooking till meat is cooked thru and the skin is golden brown and crispy. Remove from pan and keep warm.
  6. Make your gravy using the pan drippings.
  7. Serve warm or cold. This makes the best cold picnic chicken.

Printable Recipe Card

About Grandma's Unbreaded Fried Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Collection: Let's Have A Picnic
Other Tag: Quick & Easy
Hashtag: #Fried Chicken

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