Grandma's Famous Fried Chicken

This iconic Southern fried chicken recipe captures the essence of Sunday family gatherings with its perfect blend of seasonings and time-tested cooking methods. The buttermilk marinade ensures tender, juicy chicken while the seasoned flour creates that signature crispy coating that made grandma's recipe famous.

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Course: Main Course

Cuisine: American, Southern

Keyword: Fried Chicken, Southern Fried Chicken, Comfort Food, Crispy Chicken

Prep Time: 30

Cook Time: 30

Marinating Time: 4

Total Time: 5

Servings: servings

Calories: 480kcal

Equipment

Cast Iron Skillet
Candy thermometer
Wire rack
Paper Bag (optional for dredging)

Ingredients

For the Chicken

1 whole chicken about 3-4 pounds, cut into 8 pieces
2 cups buttermilk or 2 cups milk with 2 tablespoons vinegar as substitute
1 tbsp hot sauce Louisiana-style preferred
2 tsp kosher salt

For the Seasoned Flour

2 cups all-purpose flour
1 tbsp garlic powder
1 tbsp onion powder
2 tsp paprika smoked paprika adds deeper flavor
1 tsp cayenne pepper adjust according to heat preference
2 tsp dried thyme
2 tsp black pepper freshly ground
2 tsp salt

For Frying

4 cups vegetable shortening or peanut oil peanut oil adds a subtle nutty flavor
1 tbsp bacon grease optional, for authentic flavor

Instructions

In a large bowl, combine the buttermilk, hot sauce, and 2 teaspoons of kosher salt. Whisk until well-blended.
Place the chicken pieces in the buttermilk mixture, ensuring each piece is fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight (12-24 hours) produces the most tender results.
When ready to cook, combine all the dry ingredients for the seasoned flour in a large bowl or paper bag. Mix thoroughly to ensure even distribution of all seasonings.
Heat your shortening or oil in a large cast iron skillet to 325°F (163°C). Use a candy thermometer to monitor the temperature.
Remove the chicken from the buttermilk mixture one piece at a time, allowing excess liquid to drip off. Dredge each piece in the seasoned flour, pressing the flour into the chicken to ensure complete coverage.
For extra crispiness, dip the floured chicken back into the buttermilk briefly and then into the flour again for a double coating.
Carefully place the coated chicken pieces skin-side down in the hot oil. Don't overcrowd the pan—cook in batches if necessary, maintaining 4-5 pieces per batch.
Fry the chicken for about 10-12 minutes on the first side until deep golden brown. Use tongs to gently turn each piece, being careful not to pierce the coating.
Continue cooking for another 10-12 minutes until the internal temperature reaches 165°F (74°C) for white meat and 175°F (79°C) for dark meat.
Transfer the cooked chicken to a wire rack placed over a baking sheet lined with paper towels. Let the chicken rest for 10 minutes before serving to allow juices to redistribute throughout the meat.

Notes

Make sure to maintain consistent oil temperature for even cooking. If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to each cup of regular milk and letting it sit for 10 minutes before using. For leftovers, avoid microwaving as it makes the coating soggy - reheat on a wire rack in a 375°F oven for 15-20 minutes instead.

Nutrition

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