There’s nothing quite like the aroma of Grandma’s Fried Chicken Recipe sizzling away on the stovetop — it instantly takes you back to cozy kitchens and family gatherings, where every crunchy bite was cherished. This recipe delivers chicken that’s perfectly golden, juicy on the inside, and wrapped in a shatteringly crisp crust you’ll want to pick right off the plate. With just a handful of pantry staples and some patience for the marination, you get to create a plateful of comfort that says “welcome home” with every bite. Trust me, this is fried chicken exactly the way you remember (or have always dreamed about).
Ingredients You’ll Need
The magic of Grandma’s Fried Chicken Recipe is all about using down-to-earth, straightforward ingredients. Each one plays a starring role: from the tenderizing buttermilk soak to the seasoned flour that transforms into a golden, flavorful crust.
- Chicken: Use a whole chicken cut into 8 pieces for the classic variety of bites, from drumsticks to breast — and don’t remove the skin, it crisps up beautifully.
- Buttermilk: Marinating in buttermilk not only tenderizes the meat but also infuses it with mild tang, laying the foundation for juicy chicken.
- Salt (divided): Salt seasons every layer — the marinade and breading — ensuring each bite is savory and well-balanced.
- Black Pepper: For just the right touch of warmth and depth in the marinade, you’ll notice the difference if you use freshly cracked pepper.
- Garlic Powder: This sneaky pantry staple adds a background savory note, building flavor into the crust.
- Paprika: Adds a whisper of smokiness and a pretty golden color to the coating.
- All-Purpose Flour: The base for the crust that fries to a gorgeously crispy finish — don’t try to swap in cake flour or your crunch will pay the price!
- Baking Powder: A small addition that makes a big difference, giving the coating a little puff and extra crunch.
- Vegetable Oil: Choose a neutral oil with a high smoke point, like canola or peanut, to get that deep golden fry without imparting extra flavor.
How to Make Grandma’s Fried Chicken Recipe
Step 1: Marinate the Chicken
Start by placing the chicken pieces in a large bowl or a zip-top bag. Pour in the buttermilk, add 1 teaspoon of salt, and the black pepper, then give everything a good mix so every nook and cranny of chicken is coated. Pop it in the fridge for at least 4 hours (overnight is even better). This step is the heart of Grandma’s Fried Chicken Recipe — it ensures the meat is juicy and layered with that tangy depth only buttermilk can provide.
Step 2: Prepare the Seasoned Flour
While your chicken is soaking up that buttermilk goodness, whisk together the all-purpose flour, baking powder, the remaining teaspoon of salt, garlic powder, and paprika in a shallow dish or wide bowl. This mixture is what forms the gorgeously crisp exterior, so tuck in those spices well for even flavoring all over your chicken pieces.
Step 3: Dredge the Chicken
Once the marinating time is up, take each chicken piece out and let the excess buttermilk drip off (you want it damp, not dripping). Dredge each piece really well in the seasoned flour mixture, pressing firmly so every part is covered — this is where your crunch is born. For extra crunch, you can even dip the chicken back in the buttermilk and again into the flour for a double coat.
Step 4: Heat the Oil and Fry
Pour about 2 to 3 inches of vegetable oil into a deep skillet or Dutch oven, and heat it to 325°F. Carefully place the flour-coated chicken pieces into the hot oil, skin-side down first for that signature sizzle. Don’t overcrowd the pan; a little patience here means each piece fries to perfect crispiness instead of steaming. Fry 12–15 minutes per side, flipping when deeply golden and crisp. The internal temperature should reach 165°F and juices should run clear.
Step 5: Rest and Serve
As soon as the chicken is done, set it on a wire rack over a baking sheet or some paper towels to drain and rest. This helps preserve that incredible crust. Give it about 5 minutes to let the juices settle — then get ready to enjoy the best version of Grandma’s Fried Chicken Recipe ever!
How to Serve Grandma’s Fried Chicken Recipe
Garnishes
Even little flourishes make a big impression. Scatter some chopped fresh parsley or chives over the top for a pop of color. A light dusting of smoked paprika or a few thin lemon slices on the platter can brighten up the whole presentation (and flavor!). If you’re feeling nostalgic, add a small jar of honey or hot sauce on the side for drizzling and dipping.
Side Dishes
Grandma’s Fried Chicken Recipe pairs beautifully with just about any comfort side you can dream up. Fluffy mashed potatoes and a pool of gravy? Yes, please. Creamy coleslaw or buttery biscuits are another Southern classic, while a big green salad offers a fresh balance to the rich, crispy chicken. Don’t shy away from corn on the cob or baked beans for a homestyle feast.
Creative Ways to Present
Turn this meal into a picnic by piling crispy chicken into a vintage basket lined with a checkered napkin, or arrange smaller pieces on skewers for a party platter. For a family-style dinner, nestle the chicken atop a big board with piles of sides arranged all around — irresistible and rustic. Or invite everyone to build their own “fried chicken sandwich” with soft buns, pickles, and slaw for a fun twist.
Make Ahead and Storage
Storing Leftovers
Once everyone’s enjoyed their fill of Grandma’s Fried Chicken Recipe, let any leftovers cool completely. Store the chicken in an airtight container in the fridge for up to 3 days. Place paper towels between the layers to soak up any extra moisture and help preserve the crust.
Freezing
If you want to save some for a rainy day, let the cooked chicken cool to room temperature, then wrap each piece tightly in plastic wrap followed by foil. Place in a zip-top bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results — this way, the chicken won’t dry out.
Reheating
For crispy results, skip the microwave and reheat Grandma’s Fried Chicken Recipe in a preheated 375°F oven. Place chicken on a wire rack set on a baking sheet and bake for about 15–20 minutes until heated through and crisp. If you’re reheating from frozen, add a few extra minutes. The sizzle will be almost as good as day one!
FAQs
What is the secret to really crispy fried chicken?
The biggest secret? Letting the dredged chicken rest for at least 15 minutes before it hits the hot oil. This “rest” helps the flour hydrate a little and stick better, resulting in shatteringly crisp crust — just like in Grandma’s Fried Chicken Recipe. And don’t forget to double-dip for an extra thick, crunchy coating!
Can I use boneless chicken pieces?
You sure can! Boneless thighs or breasts work beautifully, though keep in mind they’ll cook a bit faster since there’s no bone to slow down the heat. The flavor and texture of bone-in pieces are classic for Grandma’s Fried Chicken Recipe, but boneless is great for chicken sandwiches or picnics.
Is there a gluten-free version of this recipe?
Absolutely. Simply swap the all-purpose flour for your favorite gluten-free blend. Make sure your baking powder is gluten-free too, and you’ll still get a wonderfully crisp crust and all the magic of Grandma’s Fried Chicken Recipe.
Do I really need buttermilk, or can I substitute?
If you’re out of buttermilk, you can easily make your own by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of milk and letting it sit for 10 minutes. While buttermilk gives the authentic flavor and tenderness that Grandma’s Fried Chicken Recipe is known for, this quick substitute does a good job in a pinch!
Can I fry the chicken in an air fryer?
You can use an air fryer for a lighter version, though the crust will be a bit different from traditional oil frying. Brush or spritz the dredged chicken with a little oil and air fry at 375°F until golden and cooked through. It’s not quite the same as true Grandma’s Fried Chicken Recipe, but still absolutely delicious!
Final Thoughts
There’s something simply magical about sitting down to a big plate of Grandma’s Fried Chicken Recipe — every crunchy, juicy bite carries a bit of family history and big-hearted comfort. I hope you’ll give this recipe a try soon, and that it fills your kitchen (and your heart) with that same sense of warmth and tradition. Enjoy every last morsel!
Print
Grandma’s Fried Chicken Recipe
- Prep Time: 15 minutes (plus 4 hours marinating)
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: Non-Vegetarian
Description
Discover the secret to perfectly crispy and flavorful fried chicken with this beloved family recipe for Grandma’s Fried Chicken. Marinated in buttermilk and coated with seasoned flour, each bite is a nostalgic taste of Southern comfort.
Ingredients
For the Chicken:
- 1 whole chicken (about 3–4 pounds), cut into 8 pieces
- 2 cups buttermilk
- 2 teaspoons salt (divided)
- 1 teaspoon black pepper
For the Coating:
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
For Frying:
- Vegetable oil (for frying)
Instructions
- Marinate the Chicken: Place chicken in buttermilk with 1 teaspoon salt and black pepper. Refrigerate for at least 4 hours.
- Prepare the Coating: Mix flour, baking powder, remaining salt, garlic powder, and paprika in a dish. Dredge chicken in the seasoned flour.
- Fry the Chicken: Heat oil, then fry chicken until golden and cooked through.
- Rest and Serve: Drain on a rack and rest before serving.
Notes
- For extra crispy chicken, let the dredged pieces rest for 15 minutes before frying.
- You can also double-dip in buttermilk and flour for an extra crunchy crust.
- Serve with mashed potatoes, coleslaw, or biscuits for a classic Southern meal.
Nutrition
- Serving Size: 2 pieces
- Calories: 520
- Sugar: 2g
- Sodium: 640mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 130mg
