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
Scale
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.
