Grandma’s Fried Chicken Recipe
This fried chicken recipe is the one I keep returning to because it reminds me how good simple cooking can be. The pieces turn golden, stay juicy, and come out with that crisp bite that feels comforting every time. I like how easy the steps are season, coat, fry nothing fancy, just steady, familiar cooking. Whenever I want a meal that feels nostalgic, satisfying, and worth gathering around the table for, this is the one I make.
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.
