There is something truly magical about Grandma’s Fried Chicken Recipe that instantly transports you back to cozy family dinners and the warmth of generations gathered around the table. This dish is a perfect harmony of crispy, golden skin and tender, juicy meat inside, all thanks to a simple yet thoughtfully crafted blend of ingredients. Whether it’s a special occasion or a comforting weeknight treat, Grandma’s Fried Chicken Recipe brings that nostalgic Southern charm right to your kitchen and your plate.
Ingredients You’ll Need
The beauty of Grandma’s Fried Chicken Recipe lies in its simplicity. Each ingredient plays a vital role—from the tangy buttermilk that tenderizes the chicken, to the blend of spices that creates that irresistible crisp crust and deep, savory flavor.
- 1 whole chicken (cut into 8 pieces): Fresh, quality chicken pieces ensure juicy meat and perfect frying.
- 2 cups buttermilk: This tangy liquid tenderizes the chicken, making every bite flavorful and soft.
- 2 teaspoons salt (divided): Salt seasons in layers, enhancing flavor inside and out.
- 1 teaspoon black pepper (divided): A bit of pepper adds subtle heat and depth.
- 2 cups all-purpose flour: The foundation for that satisfyingly crunchy coating.
- 1 teaspoon paprika: Adds mild smokiness and beautiful color.
- 1/2 teaspoon garlic powder: Brings a gentle savory aroma that complements the chicken.
- 1/2 teaspoon onion powder: Adds sweetness and complexity to the crust.
- 1/2 teaspoon cayenne pepper (optional): For those who like a touch of heat in their southern fried chicken.
- Vegetable oil for frying: Neutral oil with a high smoke point to achieve perfect crispiness.
How to Make Grandma’s Fried Chicken Recipe
Step 1: Marinate the Chicken
Start by placing your chicken pieces in a large bowl and drenching them with the buttermilk, salt, and half of the black pepper. This step is essential because the buttermilk tenderizes the meat, making it juicy and flavorful all the way through. Cover the bowl and refrigerate for at least 4 hours, or better yet, overnight. Trust me, this patience pays off big time!
Step 2: Prepare the Coating
While your chicken marinates, combine the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), and the remaining salt and pepper in a separate bowl. This flavorful flour mixture is the secret to that signature crispy, golden crust you’re craving.
Step 3: Dredge the Chicken
Take the chicken out of the fridge and let it come to room temperature for about 30 minutes; this helps it cook evenly. Then, coat each piece generously in the flour mix, pressing the coating firmly onto the chicken to ensure that perfect crunch. For an extra crispy finish, you can double-dip by repeating the buttermilk soak and flour dredge—feel free to indulge!
Step 4: Fry to Perfection
Heat 1 to 1.5 inches of vegetable oil in a heavy skillet over medium heat, ideally reaching 325°F. Cast iron is my personal favorite here — it holds heat beautifully and delivers even cooking. Fry the chicken skin-side down first for 8 to 10 minutes per side, turning carefully to avoid losing that beautiful crust. The chicken is done when the internal temperature reaches 165°F and the coating is a glorious, deep golden brown.
Step 5: Rest and Serve
Transfer your fried chicken to a paper towel-lined plate to drain any excess oil. Let it rest for a few minutes; this helps the juices redistribute so each bite is juicy and tender. Now it’s ready to impress your family and friends!
How to Serve Grandma’s Fried Chicken Recipe
Garnishes
Simple garnishes like fresh parsley or a sprinkle of flaky sea salt can elevate the dish without stealing the show. A wedge of lemon on the side brightens the flavor with a citrusy zing that pairs wonderfully with the richness of the fried chicken.
Side Dishes
Classic comfort sides elevate Grandma’s Fried Chicken Recipe to a full, hearty feast. Think buttery mashed potatoes, creamy coleslaw, or warm cornbread with honey butter. Crispy green beans or a fresh garden salad offer a crisp contrast that balances the meal perfectly.
Creative Ways to Present
Want to switch things up? Serve the chicken in flaky biscuits with a drizzle of homemade gravy or spicy honey for a southern-inspired sandwich that packs serious flavor. For a family-style spread, place the chicken on a platter surrounded by colorful sides, inviting everyone to dig in and share the love.
Make Ahead and Storage
Storing Leftovers
Place any leftover Grandma’s Fried Chicken Recipe pieces in an airtight container and refrigerate within two hours of cooking. It will stay fresh for up to 3 days and still taste delicious.
Freezing
If you want to keep it longer, freeze the cooked chicken in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. This way, it lasts up to 3 months without losing that classic flavor or crispness.
Reheating
To reheat and keep the crispiness alive, use an oven or air fryer set at 350°F. Heat the chicken for 10 to 15 minutes until warmed through. Avoid microwaving if you want to maintain that signature crunch.
FAQs
Can I use boneless chicken for Grandma’s Fried Chicken Recipe?
Absolutely! Boneless chicken breasts or thighs can be used, but keep in mind the cooking time will be shorter. The marinade and coating steps remain the same to keep the flavors intact.
What if I don’t have buttermilk?
No worries! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 2 cups of milk. Let it sit for 5 minutes before using. It provides the same tenderizing effect.
How do I know when the fried chicken is fully cooked?
The safest and most reliable way is to use a meat thermometer. The internal temperature should reach 165°F. The juices should run clear, and the crust should be a deep golden brown for perfect results.
Can I make this recipe less spicy?
Definitely! The cayenne pepper is optional and can be skipped or reduced if you prefer a milder flavor while still keeping that classic crispy southern taste.
Is it better to fry in batches or all at once?
Frying in batches is best to avoid overcrowding the pan. This keeps the oil temperature steady and ensures every piece gets crispy and golden instead of soggy.
Final Thoughts
There is something truly heartwarming about making and sharing Grandma’s Fried Chicken Recipe. It’s more than just a meal; it’s a tradition filled with flavor, comfort, and memories waiting to be made. Don’t hesitate—roll up your sleeves and bring this classic southern joy into your kitchen. Trust me, everyone at your table will be asking for seconds!
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Grandma’s Fried Chicken Recipe
- Prep Time: 15 minutes (plus 4+ hours marinating)
- Cook Time: 20 minutes
- Total Time: 4 hours 35 minutes (including marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: Kid-Friendly
Description
Grandma’s Fried Chicken is a classic Southern American comfort food featuring juicy chicken pieces marinated in buttermilk and seasoned flour, then fried to golden, crispy perfection. This recipe offers a flavorful, tender, and crunchy fried chicken experience, perfect for family meals or gatherings.
Ingredients
Chicken and Marinade
- 1 whole chicken, cut into 8 pieces
- 2 cups buttermilk
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
Seasoned Flour 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 (enough to fill 1 to 1.5 inches in skillet)
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss well to coat the chicken evenly. Cover the bowl and refrigerate for at least 4 hours or overnight to tenderize and flavor the chicken deeply.
- Prepare the Coating: In a separate bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix thoroughly to create a seasoned flour blend.
- Bring Chicken to Room Temperature: When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. This step helps achieve even cooking.
- Coat the Chicken: Dredge each piece of marinated chicken in the flour mixture, pressing firmly so the coating adheres well to the surface. Ensure every crevice is covered for maximum crispiness.
- Heat the Oil: Heat 1 to 1.5 inches of vegetable oil in a large, heavy skillet, preferably cast iron, over medium heat until it reaches 325°F (use a thermometer to check). This temperature ensures thorough cooking without burning the crust.
- Fry the Chicken: Cook the chicken pieces in batches to avoid overcrowding, placing them skin-side down first. Fry for 8–10 minutes per side or until a deep golden brown is achieved and the internal temperature reaches 165°F. Flip carefully to cook evenly.
- Drain and Rest: Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Allow the chicken to rest for a few minutes; this helps juices redistribute and keeps the meat moist.
Notes
- For an extra crispy crust, repeat the buttermilk soak and flour dredging steps before frying.
- Avoid overcrowding the skillet to maintain consistent oil temperature, which is key to a crispy exterior.
- Use a cast iron skillet if possible, as it retains heat evenly for better frying results.
