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
Scale
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.
