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Grandmas Buttermilk Fried Chicken 1

Grandmas Buttermilk Fried Chicken

This treasured southern buttermilk fried chicken recipe has been passed down through four generations, delivering that perfect crispy-on-the-outside, juicy-on-the-inside texture that grandmothers across the South have mastered for generations. The subtle tang from the buttermilk marinade tenderizes the meat while infusing it with flavor that modern quick-brining methods simply can't replicate.
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Course: Main Course
Cuisine: American, Southern
Keyword: Fried Chicken, Buttermilk Chicken, Southern Fried Chicken, Crispy Chicken
Prep Time: 20 minutes
Cook Time: 35 minutes
Marinating Time: 1 day
Total Time: 1 day 45 minutes
Servings: 4 servings
Calories: 490kcal

Equipment

  • Cast Iron Skillet
  • Cooking Thermometer
  • Wire rack
  • Shallow Dish

Ingredients

For the Buttermilk Marinade

  • 1 whole chicken about 4 pounds, cut into 8 pieces
  • 2 cups full-fat buttermilk substitute: 2 cups whole milk + 2 tablespoons vinegar or lemon juice
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper adjust according to heat preference
  • 2 sprigs fresh thyme substitute: 1 teaspoon dried thyme

For the Coating

  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons paprika smoked paprika adds wonderful depth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme

For Frying

  • 4-6 cups peanut oil or vegetable shortening lard is traditional and adds exceptional flavor
  • ½ cup reserved buttermilk marinade

Instructions

  • Trim any excess fat from your chicken pieces and pat them dry with paper towels. In a large bowl, combine the buttermilk with salt, black pepper, garlic powder, onion powder, cayenne, and fresh thyme. Whisk until well incorporated.
  • Place the chicken pieces in the marinade, ensuring each piece is fully submerged. Cover with plastic wrap and refrigerate for 12-24 hours. For the most tender results, gently massage the chicken through the bag every 6 hours if possible.
  • About 30 minutes before cooking, remove the chicken from the refrigerator to take the chill off. In a large shallow dish, combine all the coating ingredients and whisk thoroughly. Reserve ½ cup of the marinade in a separate bowl for dipping.
  • In a large cast-iron skillet, pour oil to a depth of about 1 inch (approximately 1/3 full). Heat the oil over medium heat until it reaches 350°F (175°C).
  • Remove the chicken pieces from the marinade, allowing excess liquid to drip off. Dip each piece in the reserved marinade, then immediately into the flour mixture. Press the flour firmly onto the chicken to create a substantial coating.
  • For extra crispiness, dip the coated chicken back into the marinade and then into the flour mixture a second time.
  • Place the chicken pieces skin-side down in the hot oil, being careful not to overcrowd the pan (work in batches if necessary). Darker meat (thighs and legs) requires slightly longer cooking, so start with these pieces.
  • Maintain oil temperature between 325-350°F (163-175°C) throughout cooking. Fry for 12-15 minutes, then carefully flip and cook for another 10-12 minutes until golden brown and the internal temperature reaches 165°F (74°C) for white meat and 175°F (80°C) for dark meat.
  • Transfer the fried chicken to a wire rack set over a baking sheet (not paper towels, which can make the coating soggy). Allow to rest for 10 minutes before serving – this critical resting period allows the juices to redistribute throughout the meat.

Notes

- Food science research indicates that maximum tenderness is achieved at 24 hours of marination. Beyond 36 hours, the acids can actually begin breaking down proteins too much, resulting in mushy texture.
- Using a thermometer is crucial here – if the oil is too hot, the coating will burn before the chicken cooks through; too cool, and you'll end up with greasy chicken.
- For an oven-fried version, after marinating and coating, place chicken on a wire rack over a baking sheet. Spray with olive oil and bake at 425°F (220°C) for 35-40 minutes.
- For air fryer method, cook at 380°F (193°C) for 20-25 minutes, flipping halfway.

Nutrition

Calories: 490kcal | Carbohydrates: 26g | Protein: 32g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 890mg | Fiber: 1g | Sugar: 2g
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