Name: Grandma’s Fried Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 4 h 45 min
Cuisine: Southern American
Ingredients: 1 whole chicken (about 3–4 lbs), cut into pieces; 2 cups buttermilk; 2 teaspoons salt, divided; 1 teaspoon black pepper, divided; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Vegetable oil for frying

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There’s nothing quite like a plate of Grandma’s Fried Chicken Recipe to transport you back in time and fill your kitchen with warm, savory aromas. This dish is the very definition of home-cooked comfort, striking a perfect balance with its golden, crispy crust and juicy, flavorful meat inside. Whether you’re gathering for Sunday supper or looking to impress at a family picnic, a batch of this beloved classic is always the first to disappear. Thanks to its simple ingredients and tried-and-true Southern technique, you’ll find that this recipe captures nostalgia and pure joy in every delicious bite.

Ingredients You’ll Need

Grandma’s Fried Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Grandma’s Fried Chicken Recipe is how it transforms humble pantry staples into something extraordinary. Each ingredient plays an essential role — from the rich tang of buttermilk to the aromatic spices, every component helps create the signature flavor, texture, and color this dish is famous for.

Chicken: One whole chicken (about 3–4 lbs), cut into pieces, gives you a mix of white and dark meat for a juicy, flavorful result.
Buttermilk: 2 cups to tenderize the chicken and infuse it with subtle tang, making every bite melt-in-your-mouth tender.
Salt: 2 teaspoons, divided; salt makes flavors shine and seasons both the marinade and the dredge for deeper taste.
Black Pepper: 1 teaspoon, divided; adds gentle heat and balances the savoriness of the coating.
Paprika: 1 teaspoon brings gorgeous color and a sweet smokiness to the crunchy crust.
Garlic Powder: 1/2 teaspoon for that warm, savory background note that’s hard to pinpoint but impossible to omit.
Onion Powder: 1/2 teaspoon adds a hint of sweetness and depth to the flour mixture.
All-Purpose Flour: 2 cups to create the sturdy, golden breading that’s both crunchy and satisfying.
Baking Powder: 1 teaspoon gives an extra lift to the crust, so it’s extra light and shatteringly crisp.
Vegetable Oil for Frying: Enough for about 1 inch in your skillet; neutral-tasting and perfect for achieving that perfect fry.

How to Make Grandma’s Fried Chicken Recipe

Step 1: Marinate the Chicken

Begin by placing your chicken pieces in a large bowl. Pour the buttermilk evenly over the chicken and sprinkle with 1 teaspoon of salt and 1/2 teaspoon black pepper. Toss everything together so each piece gets coated in that creamy marinade. Cover tightly and refrigerate for at least 4 hours, or even better, overnight. This slow soak makes the chicken incredibly juicy and lets the flavors soak all the way through. Patience pays off here — don’t rush this step!

Step 2: Prepare the Seasoned Flour

In a roomy bowl or shallow dish, whisk together the flour, baking powder, paprika, garlic powder, onion powder, and the remaining salt and pepper. This spiced flour will give the chicken its legendary crispy coating, speckled with savory flavor and an inviting golden color. Organize your dredging station so you’re ready to move quickly once marinating is done.

Step 3: Dredge the Chicken

Take the marinated chicken out of the fridge and work with one piece at a time, making sure you let excess buttermilk drip off first. Dredge each piece generously in the seasoned flour, pressing firmly so every nook and cranny gets a good coating. For the true Grandma’s Fried Chicken Recipe crunch, you can double-dip: return the chicken to the buttermilk, then coat it again with the flour.

Step 4: Fry to Golden Perfection

Pour vegetable oil into a large heavy skillet or Dutch oven until it’s about one inch deep, and heat to 350°F (175°C). Once the oil is hot, carefully add chicken pieces, skin side down first, without overcrowding. Fry in batches for even cooking, about 7–8 minutes per side, until each piece is a glorious, deep golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate so the excess oil can drain, keeping that spectacular crust crisp.

Step 5: Let Rest and Serve

Before you start piling onto plates, give the fried chicken a few minutes to rest. This helps the juices settle back into the meat and ensures your crust stays super crunchy. Now comes the best part: serving up the crackling, golden pieces of chicken that have been whispering their irresistible promise throughout your kitchen.

How to Serve Grandma’s Fried Chicken Recipe

Garnishes

The final flourish matters! Sprinkle your fresh-fried chicken with a pinch of flaky sea salt and a dusting of paprika for that signature Grandma’s Fried Chicken Recipe look. A bit of chopped parsley or chives can add a pop of color and subtle aroma that makes every plate restaurant-worthy.

Side Dishes

What’s fried chicken without the right fixings? Mashed potatoes, creamy coleslaw, biscuits, or corn on the cob are perfect partners for Grandma’s Fried Chicken Recipe. Serve with classic Southern gravy for dipping or drizzling — it’s what memories are made of!

Creative Ways to Present

Set up a build-your-own-chicken-sandwich bar with fresh rolls and tangy slaw for a playful twist, or slice boneless pieces to pile onto waffles and drizzle with honey for a daring sweet-and-savory brunch. However you plate it, let that gorgeous crispy crust shine!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any of Grandma’s Fried Chicken Recipe left, let it cool to room temperature, then store tightly wrapped in the refrigerator for up to 3 days. This helps keep the crust from getting soggy and preserves all the flavor.

Freezing

Fried chicken freezes surprisingly well! Arrange cooled pieces in a single layer on a baking sheet to freeze individually before transferring them to airtight freezer bags. They’ll stay delicious for up to 2 months and are ready for a quick, comforting meal whenever you crave it.

Reheating

For best results, reheat leftovers in the oven at 375°F (190°C) on a wire rack set over a baking sheet. This method crisps the outside and gently warms the inside, letting Grandma’s Fried Chicken Recipe taste almost as fresh as the day you made it.

FAQs

Can I use boneless chicken for Grandma’s Fried Chicken Recipe?

Absolutely! While traditional recipes use bone-in pieces for maximum juiciness, boneless thighs or breasts work wonderfully. Just keep an eye on cook times — boneless cuts tend to fry a bit faster.

What’s the secret to extra crispy skin?

The double-dip method is your best friend here: dip each piece in the buttermilk, dredge in flour, then repeat the process for an ultra-thick, craggy crust. Careful oil temperature and not crowding the pan also make all the difference.

Can I bake instead of fry the chicken?

While you won’t get the exact same shatteringly crisp crust, you can bake breaded chicken on a well-oiled wire rack at 425°F (220°C), spraying with a little oil for extra crunch. It’s a lighter twist, but it still carries loads of Grandma’s Fried Chicken Recipe flavor!

How do I know when the chicken is fully cooked?

Each piece should reach an internal temperature of 165°F (74°C). Using a meat thermometer makes it foolproof, but you’ll also notice the juices run clear and the crust is deep golden brown and crisp.

Can I marinate the chicken too long?

You can let the chicken soak in the buttermilk marinade overnight — up to 24 hours is perfect. Longer than that might make the chicken overly soft, so be sure to plan your marinating time accordingly.

Final Thoughts

Few dishes spark such instant joy and nostalgia as Grandma’s Fried Chicken Recipe — it truly is comfort food at its finest. Give this recipe a try, and you’ll see just how easy (and downright delicious!) it is to bring a beloved tradition to your own kitchen table. Don’t be surprised if it becomes the most requested meal in your house!

Grandma’s Fried Chicken Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 4 hours 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Grandma’s Fried Chicken recipe is a classic Southern dish that’s crispy, flavorful, and sure to please a crowd. Marinating the chicken in buttermilk makes it tender and juicy, while the seasoned flour coating gives it the perfect crunch. Serve with mashed potatoes and gravy for a comforting meal.

Ingredients

Scale

Chicken:

1 whole chicken (about 3–4 lbs), cut into pieces
2 cups buttermilk
2 teaspoons salt, divided
1 teaspoon black pepper, divided

Seasoned Flour:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Other:

Vegetable oil for frying

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Instructions

Marinate the Chicken: Place chicken pieces in a bowl, pour buttermilk over them, add 1 tsp salt and 1/2 tsp pepper, toss to coat, cover, and refrigerate for at least 4 hours or overnight.
Prepare the Coating: In a bowl, mix flour, baking powder, paprika, garlic powder, onion powder, remaining salt, and pepper.
Dredge the Chicken: Remove chicken from buttermilk, coat in seasoned flour mixture.
Fry the Chicken: Heat oil to 350°F, fry chicken in batches until golden brown and cooked through.
Drain and Serve: Transfer chicken to a rack or paper towel-lined plate to drain before serving.