Description
Grandma’s Fried Chicken Recipe brings you the classic Southern comfort food favorite, featuring tender chicken pieces marinated in buttermilk and coated with a seasoned flour blend, then perfectly fried to a golden, crispy finish. This recipe guarantees juicy, flavorful fried chicken that’s ideal for family dinners or special occasions.
Ingredients
Scale
Chicken and Marinade
- 2 pounds chicken pieces (legs, thighs, breasts, or wings)
- 2 cups buttermilk
Coating
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon dried thyme
- 1 teaspoon baking powder
For Frying
- 2 cups vegetable oil
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them, ensuring all the pieces are fully coated. Cover and refrigerate for at least 2 hours or overnight for maximum tenderness and flavor.
- Prepare the Coating: In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper if using, dried thyme, and baking powder. This mixture will give the fried chicken its signature crispy and flavorful crust.
- Coat the Chicken: Remove the chicken pieces from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the prepared flour mixture, pressing firmly to ensure an even and thick coating.
- Heat the Oil: Pour the vegetable oil into a large skillet or deep pan and heat over medium heat until the temperature reaches about 350°F (175°C), ideal for frying.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Cook each piece for about 12 to 15 minutes, turning occasionally, until the crust is golden brown and the internal temperature reaches 165°F (74°C) to ensure doneness.
- Drain and Rest: Transfer the cooked chicken to a paper towel-lined plate to absorb excess oil. Let the pieces rest for a few minutes before serving to lock in juices and improve texture.
Notes
- For extra crispy chicken, double-dip the pieces by dipping them back into the buttermilk and then coating again with the flour mixture before frying.
- Maintain a consistent oil temperature around 350°F to ensure even cooking and prevent greasy chicken.
- If thicker pieces are not fully cooked after frying, finish them in a preheated oven at 375°F for 10-15 minutes.
