There’s nothing quite like biting into a piece of Grandma’s Fried Chicken: crispy, golden crust giving way to juicy, flavor-packed meat that calls you back to childhood suppers and family gatherings. This classic Southern recipe isn’t just about good cooking—it’s about tradition, warmth, and a meal built to bring everyone to the table. Whether you’re making it for Sunday dinner or a special celebration, Grandma’s Fried Chicken always delivers comfort and fantastic flavor in every bite.
Ingredients You’ll Need
Just a handful of straightforward ingredients transform into something truly extraordinary here. Each plays an important role—adding flavor, locking in moisture, or creating that irresistible crispiness—that makes Grandma’s Fried Chicken a perennial favorite.
- Whole chicken (about 3–4 pounds, cut into pieces): Using a whole chicken ensures every piece is juicy and flavorful; thighs and drumsticks are especially delicious.
- Buttermilk (2 cups): This tangy marinade tenderizes the chicken and infuses it with creamy flavor from the inside out.
- Salt (2 teaspoons, divided): Seasoning at every stage brings out the natural savoriness of the chicken.
- Black pepper (1 teaspoon): Adds a gentle kick and depth to the seasoned coating.
- Paprika (1 teaspoon): Provides an inviting warmth and beautiful color.
- Garlic powder (1 teaspoon): For that subtle stick-to-your-ribs zing you can’t quite put your finger on—but would miss if it wasn’t there.
- Onion powder (½ teaspoon): Works in harmony with the garlic to deepen the overall flavor profile.
- Cayenne pepper (½ teaspoon, optional): If you like a little heat dancing in the background, this is your friend.
- All-purpose flour (2 cups): Creates the golden, crunchy crust everyone loves.
- Vegetable oil for frying: Use enough to submerge the chicken halfway; peanut or canola oil works beautifully.
How to Make Grandma’s Fried Chicken
Step 1: Marinate the Chicken in Buttermilk
This is where the magic starts. Place your chicken pieces in a large bowl or zip-top bag, then pour over the buttermilk and add 1 teaspoon of salt. Toss everything to coat well, cover up, and let it rest in the fridge for at least 4 hours—or, if you’ve got the time, overnight. The buttermilk tenderizes each piece and infuses subtle tang, setting up the juiciest Grandma’s Fried Chicken you’ve ever had.
Step 2: Prepare the Seasoned Flour
When you’re ready to get cooking, mix together the flour, the rest of your salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if you like things a little spicy) in a large shallow dish. Give it a good whisk to distribute the flavors. This mixture is what’s responsible for that crave-worthy crispy exterior.
Step 3: Dredge the Chicken
Bring your marinated chicken out of the fridge and let the excess buttermilk drip off each piece before rolling them thoroughly in your seasoned flour. Press gently so every nook and cranny is coated. Once finished, place the pieces on a wire rack and let them rest for 15–20 minutes—this helps the coating set and stick, so you get maximum crunch when frying.
Step 4: Heat the Oil
Fill a heavy-bottomed skillet or Dutch oven with 1½ to 2 inches of vegetable oil and heat it to 350°F (175°C). Use a thermometer if you have one; getting the oil just right is the secret to a perfectly crisp, non-greasy Grandma’s Fried Chicken. Too hot and the crust burns before the chicken cooks through; too cool and it’ll soak up oil instead of crisping.
Step 5: Fry the Chicken
Once your oil is ready, gently lower the chicken pieces into the skillet skin-side down, working in batches to avoid overcrowding. Fry for 7–9 minutes per side until they’re golden brown and the internal temperature hits 165°F (74°C). This slow, steady fry is what delivers that gorgeous, crunchy shell on the outside and tender meat within.
Step 6: Drain and Rest
As each batch emerges crispy and fragrant, transfer the pieces to a wire rack or paper towels to drain. Let them rest for just a few minutes—this helps the juices redistribute so every bite of Grandma’s Fried Chicken is as flavorful as possible, and the crust stays shatteringly crisp.
How to Serve Grandma’s Fried Chicken
Garnishes
Sometimes the simplest touches make all the difference. Give your platter of Grandma’s Fried Chicken a sprinkling of fresh chopped parsley or a few slices of lemon on the side. A crack of black pepper or a pinch of flaky salt right before serving really brightens up the chicken and accentuates its savoriness.
Side Dishes
For the perfect comfort meal, serve your Grandma’s Fried Chicken with fluffy mashed potatoes, creamy coleslaw, fresh corn on the cob, or warm buttermilk biscuits. If you want a lighter spread, a simple green salad with a tangy vinaigrette pairs beautifully and balances the richness of the fried chicken.
Creative Ways to Present
Grandma’s Fried Chicken is beautiful on a vintage platter lined with brown parchment, piled high picnic-style. Serve pieces in individual baskets for casual family nights, or arrange them in a tower on a cake stand with hot honey or spicy dipping sauces on the side for special occasions. However you present it, this classic never fails to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Grandma’s Fried Chicken keeps well in the refrigerator for up to 3 days. Store it in an airtight container or wrap tightly in foil to keep the crust as crisp as possible. It makes an unbeatable cold chicken snack, too!
Freezing
If you want to save some for later, let the fried chicken cool completely, then wrap each piece individually in plastic wrap and foil. Place in a freezer-safe bag or container and freeze for up to 3 months. The crust may soften, but you can revive it with a little oven magic.
Reheating
To recapture the fresh-cooked texture, reheat Grandma’s Fried Chicken in a 375°F (190°C) oven on a wire rack set over a baking sheet for about 15–20 minutes. This warms it through and revives that signature crispiness, so every bite tastes almost as good as day one.
FAQs
Can I use boneless chicken for Grandma’s Fried Chicken?
Absolutely! Boneless thighs or breasts cook a little faster and are great for sandwiches or bite-sized portions. Just keep an eye on them during frying, as they may cook a few minutes quicker than bone-in pieces.
What if I don’t have buttermilk?
No buttermilk? No problem. You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk; let it sit for 5 minutes before using. This will still tenderize and flavor the chicken.
How do I keep the crust from falling off during frying?
Letting the floured chicken rest before frying is key—about 15–20 minutes helps the coating adhere. Also, avoid crowding the pan and try not to move the pieces until they naturally release when turning.
Is it okay to skip the cayenne pepper?
Yes! The cayenne just brings an optional gentle heat. Grandma’s Fried Chicken is just as delicious without it, so feel free to leave it out if you prefer a milder flavor.
Can I bake Grandma’s Fried Chicken instead of frying?
Baking won’t give you quite the same crunch, but you can achieve a crisp result by placing the coated chicken on a wire rack over a baking sheet, spraying lightly with oil, and baking at 425°F (220°C) until golden and cooked through—about 30–35 minutes.
Final Thoughts
If your kitchen is ready for something special, you simply can’t go wrong with Grandma’s Fried Chicken. It’s a meal that brings people together and turns any day into a celebration. Gather your loved ones, serve up a platter, and create some tasty memories around the table. Try it once, and you just might find it becomes your own family classic!
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Grandma’s Fried Chicken Recipe
- Total Time: 50 minutes (plus marinating)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Grandma’s Fried Chicken is a classic Southern dish that is crispy, flavorful, and oh-so-satisfying. Marinated in buttermilk and coated in a seasoned flour mixture, each bite is juicy and packed with savory goodness. Perfect for a Sunday family dinner or a weekend picnic, this recipe is sure to become a favorite in your household.
Ingredients
Chicken:
- 1 whole chicken (about 3–4 pounds, cut into pieces)
Marinade:
- 2 cups buttermilk
- 1 teaspoon salt
Seasoned Flour:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
Others:
- Vegetable oil for frying
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl, add buttermilk and 1 teaspoon of salt. Refrigerate for at least 4 hours.
- Prepare the Seasoned Flour: Combine flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Dredge the Chicken: Coat each piece in the flour mixture and let rest.
- Fry the Chicken: Heat oil, fry chicken until golden and cooked through.
- Rest and Serve: Drain on a rack, rest, and then serve.
Notes
- For extra crunch, double-dip the chicken by repeating the flour dredge after a quick buttermilk dip.
- Serve with mashed potatoes, biscuits, or coleslaw for a classic meal.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1–2 pieces
- Calories: 520
- Sugar: 2g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 115mg
