Grandma Fried Chicken Recipe
Nothing beats the crispy, golden perfection of a traditional Grandma Fried Chicken Recipe.
Equipment
- Large mixing bowls (2)
- Large cast iron skillet or deep fryer
- Wire cooling rack
- Meat thermometer
- Tongs for turning
- Paper towels
- Measuring cups and spoons
Ingredients
- 3 lbs chicken pieces thighs, drumsticks, breasts
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- Vegetable oil for frying 4 cups
Instructions
- Soak chicken in buttermilk for 2 hours minimum.
- Mix flour with all spices in bowl.
- Heat oil to 350°F in skillet.
- Remove chicken from buttermilk, shake off excess.
- Coat each piece thoroughly in seasoned flour.
- Fry chicken pieces for 12-15 minutes total.
- Turn once halfway through cooking time.
- Check internal temperature reaches 165°F completely.
- Drain on wire rack for crispiness.
- Serve hot while coating stays crunchy.
Notes
- Longer marinating creates more tender meat and better flavor absorption.
- Maintain 350°F consistently for perfect golden-brown coating without burning.
- Fry pieces in batches to maintain proper oil temperature.
- Dip in buttermilk again, then flour for extra crispy texture.
- Let seasoned flour sit 10 minutes before frying for better adherence.