randma’s Fried Chicken is a recipe from my mother in law. She is no longer with us, but my husband tells me that she used to make this for the family when he were growing up.
She also made it for me, my husband and my son whenever she would come to visit us! She lived far away from us, but every year she would visit for my sons birthday, and she would make her fried chicken.
I just love the idea, don’t you?! I’d like to encourage you to sign the pledge, and commit to sharing Sunday Supper at least once a month this year, along with me!
As we know, Sunday Supper starts off as one day a week and soon becomes a way of life. And that’s our mission, to get as many folks as possible around the family table.
The biggest gift we can give to our family is to hug, laugh, share our stories and enjoy great meals together.
Ingredients for Grandma’s Fried Chicken
Grandma’s Fried Chicken Recipe
Equipment
- Mixing bowls for seasoning and coating the chicken
- Tongs to turn the pieces safely
- Cast-iron skillet or deep pan for even frying
- Cooling rack to keep the chicken crispy
- Paper towels to drain extra oil
- Meat thermometer to check doneness
Ingredients
For the Chicken
- 2 lbs chicken pieces drumsticks, thighs, or wings
- 1 cup buttermilk
- 1 tsp salt
- ½ tsp black pepper
For the 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
For Frying
- Vegetable oil or canola oil for deep frying
Instructions
- Prep the ChickenPat the chicken dry so the coating sticks properly.
- Season LightlyRub salt and pepper over the pieces for a simple base flavor.
- Pour the ButtermilkCover the chicken in buttermilk and let it sit for at least 30 minutes.
- Make the CoatingMix flour with all the spices in a separate bowl.
- Dredge the ChickenLift each piece from the buttermilk and coat it well in the flour mixture.
- Heat the OilBring the oil to about 350°F so the chicken cooks evenly.
- Start FryingAdd the chicken gently and let it fry without moving it too much.
- Turn CarefullyFlip each piece when the bottom turns golden and crisp.
- Check for DonenessMake sure the inside reaches 165°F before removing it.
- Let It RestSet the chicken on a cooling rack so it stays crunchy.
- Serving I serve the chicken warm, either on its own or with a simple side.A squeeze of lemon or a dip of honey always makes it even better.
Nutrition Info:
| Nutrition | Value |
| Calories | 410kcal |
| Carbohydrates | 24g |
| Protein | 29g |
| Fat | 23g |
| Sugar | 34g |
| Sodium | 1553mg |
Why This Fried Chicken Means Something to Me
I like how this recipe brings a sense of calm even before it reaches the plate. The steps are easy, the pace is steady, and nothing about it feels rushed.
Each piece cooks in a way that feels familiar, almost like repeating a routine that never lets me down. It’s comforting to make and even more comforting to eat.
I enjoy that it doesn’t need complicated ingredients or special tools. Just flour, spices, and chicken coming together in a way that feels real and homemade.
And when I sit down with a plate of it, the whole day feels a little lighter. Sometimes a simple meal is exactly what I need.
What to Serve With Fried Chicken
Conclusion
Fried chicken always reminds me that good food doesn’t need to be fancy. A few ingredients and a little time can still make something that feels special.
This recipe fits into my days easily, whether I’m tired, busy, or just craving something warm. It’s simple to prepare and always worth the effort.
I like how steady the process feels — no rushing, no pressure, just cooking at my own pace. And every crispy piece brings that familiar comfort I never get tired of.
