If you’re craving comfort food that brings warmth and nostalgia to the table, look no further than Grandma’s Fried Chicken Recipe. This cherished Southern classic is all about juicy, tender chicken soaked in buttermilk and coated with a perfectly seasoned, crispy crust. Every bite bursts with flavor and takes you straight to family gatherings where good food and love are served in equal measure. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is straightforward, reliable, and guaranteed to become a fast favorite.
Ingredients You’ll Need
The magic of Grandma’s Fried Chicken Recipe lies in its simple yet purposeful ingredients, each contributing to the unbeatable crispy texture and rich flavor. From the tangy buttermilk marinade that tenderizes the chicken to the aromatic spices that create that irresistible coating, every element plays a crucial role in delivering a satisfying meal.
- Whole chicken (3–4 pounds, cut into pieces): Fresh chicken pieces ensure juicy meat inside and crispy skin outside.
- Buttermilk (2 cups): The acidity tenderizes the chicken while adding a hint of tang.
- Salt (2 teaspoons, divided): Essential for seasoning both the marinade and the flour mixture.
- Black pepper (1 teaspoon, divided): Adds mild heat and depth after cooking.
- All-purpose flour (2 cups): Creates the crispy crust that locks in moisture.
- Paprika (1 teaspoon): Gives subtle smokiness and a warm hue.
- Garlic powder (1/2 teaspoon): Delivers savory undertones.
- Onion powder (1/2 teaspoon): Adds a sweet, aromatic complexity.
- Cayenne pepper (1/2 teaspoon, optional): Brings a gentle kick for those who like it spicy.
- Vegetable oil (for frying): A neutral oil perfect for achieving golden, crispy chicken without overpowering flavors.
How to Make Grandma’s Fried Chicken Recipe
Step 1: Marinate the Chicken
Begin by placing your chicken pieces in a large bowl and pouring the buttermilk over them. Sprinkle with half the salt and pepper, then mix to ensure every piece is well coated. Cover the bowl and refrigerate for at least four hours or, even better, overnight. This step is key to achieving that tender, juicy texture we all love in fried chicken, as the buttermilk gently breaks down the proteins.
Step 2: Prepare the Flour Coating
While your chicken marinates, whisk together the all-purpose flour with the remaining salt and pepper, paprika, garlic powder, onion powder, and cayenne pepper if you’re using it. This seasoned flour mixture is where Grandma’s distinct flavor shines, creating a golden crust with just the right amount of spice and savory notes.
Step 3: Dredge the Chicken
Remove the chicken pieces from the buttermilk marinade, letting any excess drip off to avoid sogginess. Press each piece firmly into the flour mixture to secure a thick, even coating. The better the coverage, the crispier and more flavorful your chicken will be once fried.
Step 4: Fry to Perfection
Heat about an inch of vegetable oil in a large cast-iron skillet or heavy-bottomed pan to 350°F (175°C). Fry the chicken in batches without overcrowding the pan, skin-side down first. Cook each side for 8 to 10 minutes until the crust is a gorgeous golden brown and the internal temperature hits 165°F (74°C). This frying method ensures that classic crunch on the outside while locking in the juiciness inside.
Step 5: Rest and Drain
Transfer the fried chicken to a wire rack or a plate lined with paper towels to drain any excess oil. Let it rest for about 5 minutes before digging in so the juices settle and every bite stays moist and flavorful.
How to Serve Grandma’s Fried Chicken Recipe
Garnishes
Simple garnishes like fresh parsley or a sprinkle of flaky sea salt can elevate the presentation and add a fresh contrast to the crispy chicken. A wedge of lemon on the side offers a bright citrus note that complements the rich flavors beautifully.
Side Dishes
Traditional Southern sides are the perfect partners for Grandma’s Fried Chicken Recipe—think creamy mashed potatoes, tangy coleslaw, buttery biscuits, or even a crisp green salad to balance the indulgence. These sides add layers of texture and flavor that round out the meal perfectly.
Creative Ways to Present
If you want to mix things up, try serving the fried chicken in a basket lined with checked paper for a casual picnic vibe or plate it on a rustic wooden board surrounded by seasonal vegetables. For a family-style feast, place the chicken on a large platter with plenty of sides around so everyone can dig in and make it a joyful gathering.
Make Ahead and Storage
Storing Leftovers
Let leftover fried chicken cool completely before storing it in an airtight container in the refrigerator. It will stay delicious for up to four days and can make for a fantastic quick meal on busy days.
Freezing
To freeze, wrap each chicken piece tightly in plastic wrap and then place them in a freezer-safe bag or container. Properly stored, they can maintain great flavor and texture for up to three months. Just thaw overnight in the fridge when you’re ready to enjoy.
Reheating
Reheat leftover chicken in a preheated oven at 375°F (190°C) on a wire rack to keep the crust crispy. Avoid microwaving whenever possible, as it can make the coating soggy. About 15 to 20 minutes is usually perfect to bring back that fresh-from-the-pan crunch.
FAQs
Can I use boneless chicken for Grandma’s Fried Chicken Recipe?
Absolutely! Boneless chicken works well and cooks faster, usually reducing frying time by a few minutes. Just keep an eye on the internal temperature to ensure it reaches 165°F (74°C) for safety.
Is buttermilk essential for this recipe?
Buttermilk is key because it tenderizes the chicken wonderfully and adds slight tanginess that brightens the flavor. If you don’t have buttermilk, you can use regular milk mixed with a tablespoon of lemon juice or vinegar as a substitute.
How do I make the chicken extra crispy?
For super crunchy chicken, try double-dipping the pieces by dipping them back into the buttermilk and then the flour mixture again before frying. This extra coating adds that fantastic crunch everyone loves.
Can I fry the chicken without a thermometer?
You can, but a thermometer makes it much easier to maintain the ideal oil temperature. If you don’t have one, test the heat by dropping a small bit of flour into the oil—it should sizzle immediately without burning.
What oil is best for frying?
Vegetable oil is a great choice because it has a high smoke point and a neutral flavor, which lets the spices in Grandma’s Fried Chicken Recipe really shine. Other good options include canola or peanut oil.
Final Thoughts
There’s something truly special about Grandma’s Fried Chicken Recipe that goes beyond taste—it’s a dish that brings people together and fills the room with warmth. Once you try this recipe, it will quickly become a beloved staple in your kitchen. So gather your ingredients, roll up your sleeves, and savor every crunchy, juicy bite that reminds you of home.
Print
Grandma’s Fried Chicken Recipe
- Prep Time: 15 minutes (plus 4+ hours marinating)
- Cook Time: 20 minutes
- Total Time: 35 minutes active cooking (plus marinating time)
- Yield: 4–6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Description
Grandma’s Fried Chicken Recipe is a classic Southern dish featuring crispy, golden-brown chicken pieces marinated in buttermilk and seasoned flour, then fried to perfection. This traditional recipe ensures juicy, flavorful chicken with a perfectly crunchy crust, perfect for a comforting main course.
Ingredients
Chicken and Marinade
- 1 whole chicken (about 3–4 pounds, cut into 8–10 pieces)
- 2 cups buttermilk
- 2 teaspoons salt (divided)
- 1 teaspoon black pepper (divided)
Coating
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
For Frying
- Vegetable oil (for frying, about 1 inch deep)
Instructions
- Marinate the Chicken: Place chicken pieces in a large bowl and pour over the buttermilk. Add 1 teaspoon of salt and 1/2 teaspoon of pepper. Mix to coat, cover, and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
- Prepare the Coating: In another bowl, whisk together the flour, remaining 1 teaspoon salt, 1/2 teaspoon pepper, paprika, garlic powder, onion powder, and cayenne pepper if using. This mixture will create a flavorful and crispy crust.
- Dredge the Chicken: Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure an even and thorough coating.
- Heat the Oil: In a large cast-iron skillet or heavy pan, pour vegetable oil to about 1 inch depth and heat it to 350°F (175°C). Proper oil temperature is crucial for crispiness and cooking the chicken through.
- Fry the Chicken: Fry the chicken in batches, skin-side down first, for 8–10 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Avoid overcrowding to maintain oil temperature and even cooking.
- Drain and Rest: Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Let the chicken rest for 5 minutes before serving to allow juices to redistribute and the crust to set.
Notes
- For extra crispy chicken, double-dip in the buttermilk and flour before frying.
- If using boneless chicken pieces, reduce the cooking time by a few minutes to prevent overcooking.
- Best served hot with classic sides like mashed potatoes, coleslaw, or biscuits for a full Southern meal experience.
