Description
Grandma’s Fried Chicken is a classic Southern American dish featuring tender chicken pieces marinated in buttermilk, then dredged in a seasoned flour mixture and fried to crispy, golden perfection. This recipe ensures juicy, flavorful chicken with a crunchy crust that’s perfect for a comforting main course.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (about 3–4 pounds), cut into 8 pieces
- 2 cups buttermilk
- 2 teaspoons salt, divided
- 1 teaspoon black pepper
Coating
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Frying
- Vegetable oil (for frying, about 2–3 inches deep)
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl or zip-top bag. Pour in the buttermilk, 1 teaspoon of salt, and black pepper. Mix well to coat all pieces thoroughly, then cover and refrigerate for at least 4 hours or overnight to enhance flavor and tenderness.
- Prepare the Flour Mixture: In a shallow bowl or dish, combine the flour, baking powder, remaining 1 teaspoon salt, garlic powder, and paprika. Mix well to evenly distribute the seasonings.
- Dredge the Chicken: Remove the chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly so the coating adheres well to the chicken.
- Heat the Oil: In a deep skillet or Dutch oven, pour in enough vegetable oil to reach 2–3 inches deep. Heat the oil to 325°F (163°C), ensuring it reaches the proper frying temperature before adding chicken.
- Fry the Chicken: Carefully place chicken pieces in the hot oil skin-side down, working in batches to prevent overcrowding which can lower oil temperature. Fry each piece for 12–15 minutes per side until golden brown, crispy, and cooked through, reaching an internal temperature of 165°F (74°C).
- Drain and Rest: Remove fried chicken and place on a wire rack over a baking sheet or on paper towels to drain excess oil. Allow the chicken to rest for 5 minutes before serving to let juices redistribute.
Notes
- For extra crispy chicken, let the dredged pieces rest for 15 minutes before frying to help the coating set.
- Double-dip the chicken by dipping back into the buttermilk and then flour for a crunchier crust.
- Serve alongside mashed potatoes, coleslaw, or warm biscuits for a classic Southern meal experience.
- Use gluten-free flour substitution to make the recipe gluten-free.
