Grandma's Dixie Fried Chicken
Transport your taste buds straight to the heart of the South with Grandma’s Dixie Fried Chicken, a true classic that brings comfort and crunch to your table. This recipe features bone-in, skin-on chicken pieces marinated in a tangy buttermilk and hot sauce blend, infusing each bite with rich, Southern-inspired flavor. Coated in a perfectly seasoned flour mixture with paprika, cayenne, and garlic powder, each piece is fried to golden, crispy perfection. The result? Juicy, tender chicken encased in a satisfyingly crunchy crust. Ideal for Sunday dinners or family gatherings, serve your fried chicken hot with classic sides like creamy coleslaw, warm biscuits, or buttery mashed potatoes. Indulge in this timeless dish that transforms a simple meal into an unforgettable feast, every single time!
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Ingredients
- 8 pieces Chicken pieces (bone-in, skin-on)
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2 cups All-purpose flour
- 1 tablespoon Cornstarch
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 4 cups Vegetable oil (for frying)
Directions
Step 1
1. Rinse and pat dry the chicken pieces using paper towels. Set aside.
Step 2
2. In a large bowl, combine buttermilk and hot sauce. Submerge the chicken pieces in the mixture, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 3
3. In a separate bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Step 4
4. Remove the chicken from the buttermilk marinade and let any excess drip off. Dredge each piece of chicken in the seasoned flour mixture, pressing gently to ensure an even coating. Place the coated chicken on a wire rack and let it rest for 10-15 minutes. This helps the coating adhere better during frying.
Step 5
5. In a deep, heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Ensure the oil is deep enough to submerge the chicken pieces halfway.
Step 6
6. Working in batches, carefully add the chicken pieces to the hot oil, skin-side down, without overcrowding the pan. Fry for about 12-15 minutes per side, or until the chicken is golden brown, crispy, and has an internal temperature of 165°F (74°C).
Step 7
7. Use a slotted spoon or tongs to remove the fried chicken and place it on a wire rack lined with paper towels to drain excess oil.
Step 8
8. Allow the chicken to rest for 5 minutes before serving. Serve hot with your favorite sides like coleslaw, biscuits, or mashed potatoes.
Nutrition Facts
| Serving size | (2938.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11938.5 |
| Total Fat 1146.8g | 0% |
| Saturated Fat 196.6g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 1061.7mg | 0% |
| Sodium 6805.9mg | 0% |
| Total Carbohydrate 223.5g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 25.1g | |
| Protein 265.6g | 0% |
| Vitamin D 313.8IU | 0% |
| Calcium 763.8mg | 0% |
| Iron 24.1mg | 0% |
| Potassium 3409.5mg | 0% |
Source of Calories