Description
Grandma’s fried chicken is the ultimate comfort food—crispy on the outside, juicy on the inside, and full of nostalgic, savory flavor. Marinated in buttermilk and seasoned with simple pantry spices, this classic Southern-style chicken is fried to golden perfection for a meal that brings everyone to the table.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (about 3–4 lbs), cut into 8 pieces
- 2 cups buttermilk
- 2 teaspoons salt (divided)
- 1 teaspoon black pepper (divided)
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional)
Coating
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- Vegetable oil for frying (enough for about 1 inch depth in skillet)
Instructions
- Marinate the Chicken. Place the chicken pieces in a large bowl or zip-top bag. In another bowl, mix the buttermilk with 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and cayenne pepper if using. Pour this mixture over the chicken, ensuring all pieces are coated. Refrigerate for at least 4 hours or overnight for best flavor and tenderness.
- Prepare the Coating. When ready to cook, remove the chicken from the marinade and allow excess liquid to drip off. In a shallow dish, combine flour with the remaining 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and onion powder. Mix well to evenly distribute the spices.
- Dredge the Chicken. Dredge each piece of chicken thoroughly in the seasoned flour, pressing firmly to adhere a good coating on all sides.
- Heat the Oil. Pour vegetable oil into a large cast iron skillet or heavy-bottomed pan to about 1 inch depth. Heat over medium heat until the oil reaches 350°F (175°C), suitable for frying.
- Fry the Chicken. Fry the chicken pieces in batches to avoid overcrowding the pan. Cook for 12–15 minutes total, turning occasionally for even browning and to prevent burning. Confirm chicken is cooked through by checking for an internal temperature of 165°F (74°C).
- Drain and Rest. Remove the fried chicken from oil and place on a wire rack or paper towels to drain excess oil. Let the chicken rest for a few minutes before serving, allowing juices to redistribute for optimal juiciness.
Notes
- For extra crispy chicken, double-dip the pieces by dipping them back into the buttermilk marinade and then dredging again in the seasoned flour before frying.
- This recipe also works well with boneless chicken thighs or drumsticks if preferred.
- Serve with traditional southern sides such as mashed potatoes, coleslaw, or cornbread for a complete homestyle meal experience.
