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Grandma’s Fried Chicken Recipe

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★★★★★

4.7 from 126 reviews

Classic grandma-style fried chicken with a crisp, seasoned coating and juicy interior. Buttermilk soaking and a flour-spice dredge deliver a golden crust and comforting flavor.

Ingredients

Scale

Chicken and Marinade

  • 2 lbs chicken pieces (drumsticks, thighs, or wings)
  • 1 cup buttermilk
  • 1 tsp salt
  • ½ tsp black pepper

Coating

  • 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

Frying

  • Vegetable oil or canola oil (for deep frying)

Instructions

  1. Prep the Chicken

    Pat the chicken dry so the coating adheres properly and the pieces are ready for seasoning and dredging.

  2. Season

    Lightly rub salt and pepper over the chicken pieces to build a simple, even base flavor.

  3. Soak in Buttermilk

    Pour the buttermilk over the seasoned chicken and let it sit for at least 30 minutes to tenderize the meat and help the coating stick.

  4. Prepare the Coating

    In a separate bowl, mix flour with garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper.

  5. Dredge the Chicken

    Lift each piece from the buttermilk and coat it thoroughly in the flour mixture, pressing to ensure an even crust.

  6. Heat the Oil

    Heat oil to about 350°F (175°C) so the chicken cooks evenly and gains a crisp crust.

  7. Fry the Chicken

    Carefully add the chicken pieces to the hot oil and fry without moving them too much to prevent sticking. Cook until the bottom turns golden and crisp.

  8. Turn and Crisp

    Flip each piece as needed to ensure even browning and a uniform crust on all sides.

  9. Check Doneness

    Ensure the internal temperature reaches 165°F (74°C) and the juices run clear before removing from the oil.

  10. Rest

    Transfer the fried chicken to a cooling rack to drain excess oil and stay crispy.

  11. Serve

    Serve warm, on its own or with a simple side. A squeeze of lemon or a dip of honey can elevate the flavor.

Notes

  • For extra crispiness, let the coated chicken rest 10–15 minutes before frying.
  • Maintain oil temperature; if the oil cools too much, the coating will become greasy.
  • Do not overcrowd the pan; fry in batches if needed.
  • Adjust cayenne to taste; omit for a milder version.

Keywords: fried chicken, buttermilk chicken, crispy coating, home cooking, classic fried chicken

Find it online: https://tastybella.com/grandmas-fried-chicken-recipe/