Description
Grandma’s Fried Chicken is a classic Southern American dish featuring tender chicken pieces soaked in buttermilk, seasoned, and fried to golden perfection. This recipe ensures a crispy crust with a juicy, flavorful interior, perfect for a comforting family meal.
Ingredients
Scale
Chicken and Marinade
- 1 whole chicken (cut into 8–10 pieces)
- 2 cups buttermilk
- 2 teaspoons salt, divided
Seasoned Flour Coating
- 2 cups all-purpose flour
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon baking powder
For Frying
- Vegetable oil (for frying, about 2 inches deep)
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl and pour the buttermilk over them. Add 1 teaspoon of salt, cover the bowl, and refrigerate for at least 4 hours or overnight to tenderize the chicken and infuse flavor.
- Prepare the Coating: In a separate bowl, combine the flour, remaining 1 teaspoon salt, black pepper, paprika, garlic powder, onion powder, and baking powder. Mix well to evenly distribute the seasonings.
- Coat the Chicken: Remove the chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure a good coating. Let the coated chicken rest for 10–15 minutes to help the crust adhere better during frying.
- Heat the Oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat the oil to 325°F (165°C) using a thermometer to monitor the temperature.
- Fry the Chicken: Fry the chicken in batches to avoid overcrowding, turning occasionally. Cook for 12–15 minutes per batch, or longer for thicker pieces, until the crust is golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Serve: Remove the fried chicken and place it on a wire rack or paper towel-lined plate to drain excess oil. Serve warm with classic sides like mashed potatoes, coleslaw, or cornbread for a traditional Southern meal.
Notes
- Soaking the chicken in buttermilk tenderizes the meat and adds a rich tangy flavor.
- Allowing the breaded chicken to rest before frying helps to create a crispier crust.
- Do not overcrowd the pan when frying to maintain the oil temperature and ensure even cooking.
- Use a thermometer to monitor oil temperature for best frying results.
