Grandma’s Fried Chicken Recipe
If there’s one dish that instantly transports me back to the warm, bustling kitchen of my childhood, it’s Grandma’s Fried Chicken. This recipe is the gold standard: tender, juicy chicken cloaked in a perfectly seasoned, deeply crunchy crust that shatters at first bite. Each step teases out maximum flavor and texture, making every piece taste like a celebration. Whether you’re feeding a crowd or just craving a bite of home, Grandma’s Fried Chicken is the ultimate comfort food classic you’ll want to reach for again and again.
Ingredients You’ll Need
Ingredients You’ll Need
With just a handful of honest, everyday ingredients, Grandma’s Fried Chicken comes together with minimal fuss. Each one plays a crucial part, creating layers of flavor and the irresistible crust that makes this recipe so special.
- Chicken: Use one whole chicken cut into 8 pieces, or 3–4 pounds of bone-in, skin-on chicken parts for that classic juiciness and flavor.
- Buttermilk: The secret to tender, flavorful chicken—its tanginess helps break down the meat and adds subtle richness.
- Salt: Essential for seasoning every layer, ensuring the chicken is tasty through and through.
- Black Pepper: Adds gentle heat and depth, balancing out the savory notes in the crust.
- Paprika: Brings warmth and a hint of color to the coating for a visually stunning finish.
- Garlic Powder: Infuses the crust with aromatic, savory undertones that keep you coming back for more.
- Onion Powder: Lends sweetness and complexity without overpowering the other spices.
- All-Purpose Flour: The foundation of that iconic, crispy coating—it creates the perfect crunch when fried.
- Vegetable Oil: Neutral and reliable, perfect for frying chicken to golden perfection without imparting extra flavors.
How to Make Grandma’s Fried Chicken
Step 1: Marinate the Chicken
This is where the magic begins. Place your chicken pieces in a large bowl or sturdy zip-top bag, pour in the buttermilk, and sprinkle in half the salt. Give everything a little toss to coat, then cover and pop it in the fridge. Let the chicken soak for at least 4 hours, but overnight is truly worth the wait—the buttermilk works wonders, leaving every bite juicy and flavorful.
Step 2: Prepare the Seasoned Flour
When you’re ready to fry, mix up the flour with the remaining salt, black pepper, paprika, garlic powder, and onion powder in a large shallow dish. This blend is where Grandma’s Fried Chicken gets its signature flavor, so take a moment to combine everything well. It’s this seasoned flour that creates the crave-worthy crust everyone loves.
Step 3: Dredge the Chicken
Remove the marinated chicken pieces from the buttermilk, letting the excess drip away. One by one, dredge each piece thoroughly in the seasoned flour mixture. Press the flour onto the chicken so you get a thick, even coating—don’t be shy! For extra crunch, you can double-dip: a quick back-and-forth in the buttermilk and flour again. Set the coated chicken on a baking sheet and let it rest for 15 to 20 minutes; this simple pause ensures the crust sticks beautifully during frying.
Step 4: Fry to Crispy Perfection
Heat 1 to 2 inches of vegetable oil in a deep skillet or Dutch oven until it reaches 325 to 350°F. Carefully add the chicken in batches, being sure not to crowd the pan. Fry each batch for 12 to 15 minutes, turning occasionally, until the outside is deep golden and crispy and the inside registers 165°F. The sizzle, aroma, and anticipation are all part of the experience!
Step 5: Drain and Rest
As each batch finishes, transfer the chicken to a wire rack set over a baking sheet (or a paper towel-lined plate) to drain off any excess oil. Let the chicken rest for a few minutes before serving—this keeps the crust crisp and the juices locked inside, just the way Grandma intended.
How to Serve Grandma’s Fried Chicken
Garnishes
Add a sprinkle of flaky sea salt, a dusting of extra paprika, or a handful of chopped fresh parsley just before serving. A lemon wedge on the side brings a pop of brightness that cuts through the richness, making every bite of Grandma’s Fried Chicken feel fresh and inviting.
Side Dishes
The classics never fail—think creamy mashed potatoes, tangy coleslaw, or warm, buttery biscuits. For a Southern spread, serve with collard greens or corn on the cob. These sides not only complete the meal, they soak up every last bit of flavor from Grandma’s Fried Chicken.
Creative Ways to Present
For a fun twist, try serving Grandma’s Fried Chicken picnic-style in a basket lined with checkered paper, or pile the pieces high on a large wooden platter for a festive family-style feast. Leftovers (if you have any!) make incredible sandwiches or can be chopped into salads for a next-day treat.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let Grandma’s Fried Chicken cool completely before transferring to an airtight container. Refrigerate for up to 3 days—just be sure to keep it in a single layer so the crust stays as crisp as possible.
Freezing
To freeze, place cooled chicken pieces on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. Grandma’s Fried Chicken will keep its flavor and texture for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight.
Reheating
For best results, reheat leftover Grandma’s Fried Chicken in a 375°F oven for about 15–20 minutes. Place the chicken on a wire rack set over a baking sheet to keep the crust crisp. Avoid the microwave if you can, as it tends to soften the coating.
FAQs
Can I use boneless chicken for this recipe?
Absolutely! Boneless pieces will cook faster and can be just as delicious, though you may lose a bit of that traditional juiciness you get from bone-in cuts. Adjust the frying time accordingly and keep an eye on the internal temperature.
Do I have to marinate the chicken overnight?
While a quick 4-hour soak will work, an overnight marinade makes a world of difference. The longer time allows the buttermilk to fully tenderize the chicken and infuse it with flavor, giving Grandma’s Fried Chicken its signature tenderness.
What oil is best for frying chicken?
Vegetable oil is the classic choice because of its neutral flavor and high smoke point, but peanut oil or canola oil work beautifully too. Avoid olive oil, as it can impart unwanted flavor and has a lower smoke point.
How do I keep the coating from falling off?
Letting the dredged chicken rest before frying gives the coating time to adhere. Also, be gentle when turning the chicken in the oil and avoid overcrowding the pan. These simple steps help guarantee a perfect, crunchy crust every time.
Can I make Grandma’s Fried Chicken gluten-free?
Definitely! Substitute your favorite gluten-free all-purpose flour blend for the regular flour. Just make sure it’s a 1:1 substitute, and check that your other ingredients are gluten-free too.
Final Thoughts
Grandma’s Fried Chicken is more than just a recipe—it’s a little piece of comfort, tradition, and pure joy on your plate. I hope this guide inspires you to roll up your sleeves and bring a taste of nostalgia to your own kitchen. There’s no better way to share love than a platter of golden, crackling fried chicken, so go ahead—give it a try and make some delicious memories!
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Grandma’s Fried Chicken Recipe
- Total Time: 4 hours 45 minutes (including marinating time)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Grandma’s Fried Chicken is a classic Southern American dish known for its crispy, golden-brown crust and juicy, flavorful meat. This traditional recipe features chicken marinated in tangy buttermilk and seasoned flour, then fried to perfection. Perfect for family dinners or special occasions, it delivers a nostalgic taste of homemade comfort food.
Ingredients
Chicken and Marinade
- 1 whole chicken (cut into 8 pieces, or 3–4 pounds bone-in, skin-on chicken parts)
- 2 cups buttermilk
- 2 teaspoons salt (divided)
Seasoned Flour Coating
- 2 cups all-purpose flour
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Frying
- Vegetable oil (for frying, enough for 1–2 inches depth)
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag. Pour the buttermilk over the chicken and add 1 teaspoon of salt. Cover or seal and refrigerate for at least 4 hours, preferably overnight, to tenderize and infuse flavor.
- Prepare the Flour Mixture: In a large shallow dish, combine the flour with the remaining 1 teaspoon salt, black pepper, paprika, garlic powder, and onion powder. Mix thoroughly to ensure even seasoning.
- Coat the Chicken: Remove chicken pieces from the buttermilk, letting any excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour onto the chicken to create a thick coating. Place the coated pieces on a baking sheet and let them rest for 15–20 minutes to help the coating adhere better.
- Heat the Oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of 1–2 inches. Heat over medium heat until the temperature reaches 325–350°F (165–175°C), ideal for frying without burning the crust.
- Fry the Chicken: Fry the chicken pieces in batches, avoiding overcrowding. Turn occasionally for even cooking. Cook each batch for 12–15 minutes or until the chicken is golden brown, crispy, and an internal temperature of 165°F (74°C) is reached.
- Drain and Rest: Transfer fried chicken to a wire rack set over a baking sheet or to a paper towel-lined plate to drain excess oil. Let the chicken rest for a few minutes before serving to enhance juiciness.
Notes
- Resting the chicken before frying improves the crust’s adhesion for a better coating.
- For extra crispy chicken, try double-dipping by dredging the chicken in flour, then back into buttermilk, and flour again before frying.
- Serve with classic sides like mashed potatoes, coleslaw, or biscuits for a complete Southern meal experience.
- Prep Time: 15 minutes (plus at least 4 hours marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 piece
- Calories: 430
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 105mg
