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Grandma's Famous Fried Chicken
This treasured family recipe has been passed down through three generations, delivering that perfectly crispy, juicy southern fried chicken that reminds you of Sunday dinners at grandma's house. The secret is in the buttermilk marinade and perfectly seasoned coating.
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Servings: 8 pieces
Calories: 420kcal
Equipment
- Cast Iron Skillet
- Wire rack
- Cooking Thermometer
- Large bowl
Ingredients
For the Chicken
- 1 whole chicken about 3-4 pounds, cut into 8 pieces (or 3 pounds of chicken parts)
- 2 cups buttermilk substitute: 2 cups milk + 2 tablespoons vinegar or lemon juice
- 1 tablespoon hot sauce optional, but adds depth without much heat
- 2 teaspoons salt
- 1 teaspoon garlic powder
For the Coating
- 2 cups all-purpose flour
- 1 tablespoon paprika smoked paprika adds wonderful complexity
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper adjust to your heat preference
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
For Frying
- 4 cups vegetable oil, lard, or a combination lard delivers that authentic southern flavor
- 1/2 cup bacon fat secret ingredient for exceptional flavor, optional but recommended
Instructions
- In a large bowl, combine buttermilk, hot sauce, 2 teaspoons salt, and 1 teaspoon garlic powder. Whisk until well mixed. Add the chicken pieces, ensuring they're fully submerged. Cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight (up to 24 hours).
- About 30 minutes before cooking, remove the marinating chicken from the refrigerator to take the chill off. In a large bowl or paper bag, combine all coating ingredients (flour, paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, thyme, and oregano) and mix thoroughly.
- Pour oil into a large, heavy-bottomed cast iron skillet until it's about 1/2 to 3/4 inch deep. If using, add the bacon fat. Heat the oil to 350°F (175°C).
- Remove chicken pieces from the buttermilk mixture, allowing excess to drip off. Place chicken pieces, one at a time, into the flour mixture, pressing firmly to ensure an even, thick coating. Shake off excess flour. For extra crispiness, let the coated chicken rest on a wire rack for 5-10 minutes before frying.
- Carefully place chicken pieces skin-side down into the hot oil, working in batches to avoid overcrowding. Start with thighs and legs as dark meat takes longer. Maintain oil temperature between 325-350°F. Fry for 7-10 minutes per side, until deep golden brown and internal temperature reaches 165°F for breast meat and 175°F for thighs.
- Transfer fried chicken to a wire rack set over a baking sheet. Let rest for 10 minutes before serving to allow juices to redistribute throughout the meat.
Notes
The key to perfect fried chicken is patience with both the marinating process and maintaining proper oil temperature during frying. Never overcrowd the pan as this drops the temperature significantly. For a lighter version, you can oven-bake at 425°F for 40-45 minutes or use an air fryer at 380°F for 25 minutes, turning halfway through.
The leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. For best results when reheating, use a 375°F oven for 10-15 minutes rather than a microwave to maintain crispiness.
Nutrition
Calories: 420kcal | Carbohydrates: 15g | Protein: 28g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 530mg | Fiber: 0.5g | Sugar: 1g
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