Dessert

Grandma’s Fried Chicken Recipe

Name: Grandma’s Fried Chicken Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 lbs chicken pieces (drumsticks, thighs, or wings); 1 cup buttermilk; 1 tsp salt; ½ tsp black pepper; 1 ½ cups all-purpose flour; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; ½ tsp cayenne (optional); 1 tsp salt; ½ tsp pepper; Vegetable oil or canola oil (for deep frying)

ByMaya bella November 11, 2026November 11, 2026

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Introduction

Golden, crunchy fried chicken with a buttermilk soak and a seasoned coating makes for a comforting, crowd-pleasing dish. This classic recipe yields juicy interiors and crisp exteriors with simple pantry staples.

A plate of crispy fried chicken pieces in a small stack sits on a white marbled table with a bunch of bright green parsley to the side and lemon wedges in the background. The chicken has a rough, golden brown crust with a bumpy texture and visible specks of seasoning, forming about four to five interlocked pieces in the center of a white plate. The pieces are layered slightly, with the largest piece at the bottom and smaller bites leaning on top, creating a tiered look. A small glass jar of sauce and a light blue cloth napkin peek at the edge of the plate, and the overall scene emphasizes warm, sunlit tones and a fresh, inviting presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken pieces (drumsticks, thighs, or wings)
1 cup buttermilk
1 tsp salt
½ tsp black pepper
1 ½ cups all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp cayenne (optional)
1 tsp salt
½ tsp pepper
Vegetable oil or canola oil (for deep frying)

Instructions

Step 1: Prep the chicken by patting it dry so the coating sticks properly.
Step 2: Season lightly by rubbing salt and pepper over the pieces for a simple base flavor.
Step 3: Pour the buttermilk over the chicken, cover, and let it sit for at least 30 minutes to tenderize and flavor.
Step 4: Make the coating by mixing flour with all the spices in a separate bowl.
Step 5: Dredge the chicken by lifting each piece from the buttermilk and coating it well in the flour mixture.
Step 6: Heat the oil to about 350°F so the chicken cooks evenly and crisps nicely.
Step 7: Start frying by gently adding the chicken and letting it fry without moving it too much.
Step 8: Turn carefully when the bottom turns golden and crisp to ensure even cooking.
Step 9: Check for doneness by ensuring the inside reaches 165°F before removing it from the oil.
Step 10: Let it rest on a cooling rack so it stays crunchy.
Step 11: Serve warm, on its own or with a simple side; a squeeze of lemon or a dip of honey enhances the flavor.

Tips & Variations

For extra crunch, double-dip the chicken in the flour mixture after the buttermilk soak.

Storage

Store fried chicken in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain crispiness; avoid reheating in the microwave if you want a crunchy exterior.

How to Serve

A white plate with a lacy edge sits on a white marbled surface, piled with four fried chicken pieces forming a loose stack: the bottom piece has a pale golden, crackly crust; the second is a deeper amber with a rough bubbles; the third shows a crusty, crunchy texture with a slightly darker tone; the top piece gleams with a glistening, crisp surface. Fresh parsley bunches up at the back left for green contrast, while lemon wedges and a glass jar of drink are blurred in the background, adding brightness and a touch of orange-brown glow to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake this instead of frying?

Yes, you can bake the coated chicken at 425°F on a wire rack set over a sheet pan for about 25–30 minutes, flipping once, until the internal temperature reaches 165°F. Expect a softer crust compared to frying.

What if I don’t have buttermilk?

You can substitute a mixture of 1 cup milk with 1 tablespoon lemon juice or white vinegar; let it sit for 5 minutes before using as a stand-in for buttermilk.