Granny'S Sunday Dinner Chicken
Granny's Sunday Dinner Chicken offers crispy, flavorful fried chicken with a tender interior, perfect for family gatherings. The combination of buttermilk and flour creates a crunchy coating, while the baking finish ensures a moist, well-cooked result. Ideal for comfort food lovers and traditionalists alike.
Ingredients
Instructions
- Heat the oven to 350°F (175°C).
- Mix buttermilk and eggs together in a bowl.
- Wash the chicken strips and drain well.
- Sprinkle the chicken with flour.
- Dip each piece of chicken into the buttermilk mixture.
- Coat the chicken by dropping it into the flour mixture again.
- Take out each piece and drop it into hot oil in a skillet until browned.
- Transfer the fried chicken to a single layer on a cookie sheet.
- Bake in the preheated oven for 20 minutes.
Tips & Substitutions
For extra flavor, consider marinating the chicken strips in buttermilk overnight. You can substitute almond milk for buttermilk if needed, adding a splash of vinegar for acidity. To make the chicken crispier, double-dip in the flour after the buttermilk coating. If you enjoy a zesty twist, try adding lemon zest to the flour mixture. This recipe is similar to classic American recipes for fried chicken.
Serving Suggestions
Serve Granny's Sunday Dinner Chicken with classic sides like mashed potatoes and green beans for a comforting meal. It pairs beautifully with Parsley Bake Rice With Vegetables, adding a fresh touch to the plate. For a complete dinner, consider including a light salad or coleslaw to balance the richness of the fried chicken.
Storage & Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps maintain the crispiness of the coating.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Sunday Dinner Chicken contains roughly 1082 calories, with 18g protein, 86g carbohydrates, and 76g fat. It is an excellent source of calcium (41% of the Daily Value), protein (36% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1023mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken strips instead of fresh?
Yes, you can use frozen chicken strips, but make sure to thaw them completely before cooking. This will ensure even cooking and prevent excess moisture from affecting the coating. Pat the chicken dry after thawing for best results.
What type of oil is best for frying?
For frying chicken, use oils with high smoke points, such as vegetable oil or peanut oil. These oils can withstand the high temperatures needed for frying without burning, resulting in a crispy and golden crust.
Can I bake the chicken instead of frying it?
Yes, you can bake the chicken for a healthier alternative. After coating, place the chicken on a baking sheet and spray it lightly with cooking oil. Bake at 400°F (200°C) for about 25-30 minutes or until the chicken is cooked through and crispy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).