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
Scale
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
