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
Scale
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
