Grandma's Fried Chicken
A deliciously crispy fried chicken recipe that's soaked in buttermilk for tender, juicy meat and coated with a seasoned flour mixture. This dish is perfect for family gatherings, Sunday dinners, or whenever you crave comfort food with a homemade touch.
Ingredients
- 1 whole chicken cut into pieces (or 3-4 pounds of your favorite cuts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper adjust for spice preference
- Salt and black pepper to taste
- Vegetable oil for frying
Instructions
- Soak the Chicken: In a large bowl, soak the chicken pieces in buttermilk. Cover and refrigerate for at least 2 hours, preferably overnight.
- Season and Dredge the Chicken: Remove chicken from buttermilk, letting excess drip off. Season with salt and pepper. In a separate bowl, mix flour, paprika, garlic powder, cayenne pepper, salt, and black pepper. Dredge each piece in the flour mixture, coating well.
- Heat the Oil: In a large skillet or frying pan, heat about 1 inch of vegetable oil over medium heat to 350°F (175°C).
- Fry the Chicken: Place chicken pieces in hot oil without overcrowding the pan. Fry each piece for 8-10 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
- Drain and Serve: Remove chicken from oil and drain on a wire rack or paper towels. Serve hot with your favorite sides.
Notes
For extra crispy chicken, double dredge by dipping the chicken back into the buttermilk and then into the flour mixture a second time. To make the dish gluten-free, use a gluten-free flour blend. Add herbs or swap paprika for smoked paprika to customize the flavor.
Perfect Side Dishes: Creamy mashed potatoes, buttery corn on the cob, tangy coleslaw, fluffy buttermilk biscuits, or a crisp garden salad.
Nutrition
Calories: 400kcal
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