Grandma’s Fried Chicken Recipe
Honey, this here fried chicken is finer than frog’s hair on Friday. It’s tender an’ moist an’ juicy as all git out. Set yoreself down to two pieces of our outstandin’ chicken.
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Ingredients
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Fried Chicken Ingredients
Method
Frying Directions
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 2 hours, or overnight for the best results.
- 2
Prepare the Coating
In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, and additional salt and pepper to taste.
- 3
Dredge the Chicken
Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring each piece is well coated. Shake off any excess flour.
- 4
Heat the Oil
In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat to about 350°F (175°C).
- 5
Fry the Chicken
Carefully add the chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 12-15 minutes per side, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (75°C).
- 6
Drain and Serve
Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil. Serve hot and enjoy your Grandma's Fried Chicken!
