If you crave comfort food that’s both irresistibly crispy and juicy, Grandma’s Fried Chicken Recipe is your golden ticket straight to southern bliss. This classic dish brings together tender, marinated chicken, a seasoned flour coating, and the magic of stovetop frying to create the kind of meal that gets people gathering around the kitchen. Every bite is a delightful blend of crunch and rich flavor, guaranteed to conjure up some happy memories or start some new ones. Whether you’re planning a Sunday supper or a cozy family dinner, this recipe promises a crowd-pleasing centerpiece you’ll be proud to call your own.
Ingredients You’ll Need
The beauty of Grandma’s Fried Chicken Recipe lies in its simple, down-to-earth ingredients. Each one is chosen for the flavor, texture, or glorious golden color it lends to the finished chicken—proof that you don’t need anything fancy to make something memorable.
- Chicken: One whole chicken, cut into 8 pieces; use fresh for juiciest results and an authentic presentation.
- Buttermilk: This classic marinade tenderizes the chicken and imparts subtle tang for flavor-packed bites.
- Hot Sauce (optional): Adds a gentle heat—feel free to increase or skip depending on your spice preference.
- All-Purpose Flour: Gives that perfectly crisp, golden coating that crackles when you bite in.
- Paprika: Lends warmth and a little color to the dredge, making the crust irresistible.
- Garlic Powder: Infuses savory depth without overpowering the chicken’s natural taste.
- Onion Powder: Balances out the flavors for an all-around savory profile.
- Salt: Essential for seasoning the chicken inside and out—don’t be shy!
- Black Pepper: Provides classic, zesty sharpness that’s unmistakable in every bite.
- Cayenne Pepper (optional): Adds an extra kick if you’re a fan of fiery flavor.
- Vegetable Oil: Use a neutral oil with a high smoke point for even, golden frying.
How to Make Grandma’s Fried Chicken Recipe
Step 1: Marinate the Chicken
Start by immersing your chicken pieces in a luxurious bath of buttermilk and hot sauce. Whether you use a bowl or a zip-top bag, make sure every piece is coated well. This step is worth the wait—letting the chicken marinate in the fridge for at least 4 hours (or overnight if you can swing it) unlocks loads of tenderness and helps the coating cling beautifully later on.
Step 2: Prepare the Seasoned Dredge
Mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a large bowl. This blend isn’t just about coating the chicken—it builds a flavorful, crisp shell that’s the signature of Grandma’s Fried Chicken Recipe. Take a quick sniff and enjoy the savory aroma; it’s your preview of what’s to come!
Step 3: Dredge and Rest
Take the marinated chicken out of the buttermilk and let the excess drip off. Dredge each piece thoroughly in the seasoned flour, gently pressing to coat. Then arrange the battered pieces on a wire rack for 15 minutes. This helps the crust set, so you get that perfect shatteringly crisp bite.
Step 4: Fry to Golden Perfection
In a heavy skillet, pour in oil until it’s about 2 inches deep and heat to 350°F (175°C). Work in batches (don’t crowd the pan!), adding chicken skin side down. Fry for 10 to 12 minutes per side, turning carefully, until the coating is deep golden and the internal temperature reaches 165°F. The aroma at this stage is pure magic—and the sizzle lets you know you’re on the right track.
Step 5: Drain and Rest
Move the fried chicken onto a plate lined with paper towels, letting any excess oil drip away. Give it a few minutes to rest before serving; this lets the juices settle, keeping every piece moist and succulent, just like Grandma intended.
How to Serve Grandma’s Fried Chicken Recipe
Garnishes
Scatter over some freshly chopped parsley, snipped chives, or paper-thin lemon slices for a pop of color and flavor. If you like a touch of heat, try a pinch of flaky sea salt and a few shakes of extra hot sauce right before serving. These simple touches turn classic fried chicken into a plate worthy of a celebration.
Side Dishes
Few dishes spark joy quite like Grandma’s Fried Chicken Recipe nestled beside creamy mashed potatoes, buttery corn on the cob, or a crisp garden salad. Fluffy biscuits, tangy coleslaw, or even mac and cheese are classic pairings that soak up every bit of savory flavor. Choose your favorites and make it a hearty, comforting feast.
Creative Ways to Present
Make things fun by serving chicken picnic-style with gingham napkins, or try a family-style platter with dipping sauces like honey mustard or spicy ranch. For a delicious twist, stack drumsticks on a wooden board with lots of fresh herbs or set up a mini chicken slider bar. This recipe adapts to every occasion—get creative and let your table reflect your personal touch!
Make Ahead and Storage
Storing Leftovers
Leftover fried chicken keeps surprisingly well! Let the pieces cool completely before popping them in an airtight container and storing them in the fridge for up to 3 days. This keeps the coating from turning soggy and the chicken nice and juicy inside.
Freezing
If you want to save Grandma’s Fried Chicken Recipe for future cravings, it freezes well for up to 2 months. Arrange cooled chicken in a single layer on a baking sheet, freeze until firm, then transfer to freezer bags. This keeps each piece crispy and prevents sticking.
Reheating
To bring back that just-fried crunch, oven reheating is your friend. Warm the chicken on a wire rack set over a baking sheet at 375°F (190°C) for 15–20 minutes until hot and crisp. Air fryers do the job beautifully, too. Avoid microwaving if possible—it’ll make the crust lose its magic.
FAQs
Can I use only drumsticks or just thighs?
Absolutely! If you have a favorite part of the chicken, feel free to use only drumsticks, thighs, or even breasts. Just keep an eye on the cooking time—thicker pieces may need an extra minute or two in the oil.
Why do I need to marinate so long in buttermilk?
The buttermilk gently breaks down the chicken’s protein, resulting in tender meat and helping the seasoned crust adhere better. Overnight marination gives you maximum flavor, but even 4 hours makes a difference you’ll appreciate.
Can I make Grandma’s Fried Chicken Recipe gluten-free?
Definitely! Swap the all-purpose flour for your favorite gluten-free blend (look for one meant for frying or baking) and follow the same steps. You’ll still get that coveted crunchy exterior and juicy interior.
How do I prevent the chicken from getting oily?
Make sure the oil is at 350°F before adding the chicken, and fry in batches without overcrowding. Letting the cooked pieces rest on a wire rack or paper towels after frying helps shed excess oil as well.
How spicy is this recipe?
It’s totally customizable! The dash of hot sauce and cayenne brings gentle heat but you can dial them up or down, or leave them out altogether if you prefer a milder flavor—Grandma’s Fried Chicken Recipe is delicious either way.
Final Thoughts
If there’s one recipe that always brings people together and guarantees smiles, it’s Grandma’s Fried Chicken Recipe. Give it a try the next time you want a meal packed with nostalgia and southern flavors—this is homemade comfort at its very best. Gather your favorite people, roll up your sleeves, and let the frying begin!
Print
Grandma’s Fried Chicken Recipe
- Total Time: 4 hours 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the taste of the South with this delicious recipe for Grandma’s Fried Chicken. Crispy on the outside, tender on the inside, this classic dish is sure to become a family favorite.
Ingredients
Chicken:
- 1 whole chicken (about 3 to 4 pounds), cut into 8 pieces
Buttermilk Marinade:
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
Seasoned Flour:
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
Other:
- Vegetable oil for frying
Instructions
- Marinate the Chicken: Place chicken in a bowl, pour buttermilk and hot sauce over it, refrigerate.
- Prepare Seasoned Flour: Mix flour with spices in a bowl.
- Dredge the Chicken: Coat chicken in seasoned flour.
- Fry the Chicken: Fry in oil until golden brown and cooked through.
- Drain and Serve: Drain on paper towels before serving.
Notes
- For extra crispy chicken, double-dip in buttermilk and flour.
- Use a thermometer to monitor oil temperature.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 2 pieces
- Calories: 520
- Sugar: 2g
- Sodium: 740mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 115mg
