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Granny’s Secret Fried Chicken


The secret is out! See, Granny didn’t stop at pancake batter to make her fried chicken the best. Her other secret was in the brine.

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Rate this recipe 4/5 (130 Votes)


  • 5 cups water
  • 1/2 cup honey
  • 3 tablespoons salt
  • 1 chicken, cut up & brined
  • 2 – 3 cups of Aunt Jemima Pancake Flour
  • 3 tbsp. salt & pepper
  • 1/2 cup melted butter
  • 1 egg, lightly beaten
  • 1/2 cup milk


Servings 4
Preparation time 20mins
Cooking time 150mins
Adapted from


Step 1

Let the chicken sit in the brine (covered in the refrigerator) for 3 ½ hours exactly.

Mix pancake flour, salt and pepper in a large bowl.

In a separate bowl combine egg, butter & milk.

Remove the chicken from the brine and rinse. Pat dry.

Dip chicken pieces in the egg mixture and then dredge in the pancake mixture. Shake off any excess.

Fry 3 – 4 pieces of chicken for 7 – 8 minutes (or until desired color is reached) and flip. Repeat with remaining chicken.

Drain on a paper towel lined plate.

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