Grandma's Southern Fried Chicken
Crispy, golden, and irresistibly delicious, Grandma's Southern Fried Chicken is the ultimate comfort food that will transport your taste buds straight to the heart of the South. This recipe features tender bone-in chicken pieces marinated in tangy buttermilk and a touch of hot sauce for a flavorful kick. Coated in a perfectly seasoned flour mixture with garlic powder, smoked paprika, and cayenne pepper, each piece is fried to a beautiful, crunchy perfection. The result? Juicy chicken with a bold, savory crust that is the epitome of classic Southern cuisine. Whether paired with creamy mashed potatoes, buttery cornbread, or tangy coleslaw, this fried chicken is a showstopper for family dinners or casual gatherings. Easy to follow and true to tradition, this dish brings the warmth and nostalgia of grandma’s kitchen to your own table.
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Ingredients
- 3 pounds Bone-in chicken pieces (legs, thighs, wings, or breasts)
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2.5 cups All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 cups Vegetable oil (for frying)
Directions
Step 1
Rinse and pat dry the chicken pieces with paper towels. Place them in a large bowl or ziptop bag.
Step 2
Pour the buttermilk and hot sauce over the chicken, making sure all pieces are fully coated. Cover the bowl or seal the bag, then refrigerate for at least 4 hours or overnight for the best flavor.
Step 3
In a large shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to evenly distribute the spices.
Step 4
Remove the chicken pieces from the buttermilk, letting any excess drip off. Dredge each piece in the seasoned flour, pressing gently to coat evenly. Place the coated chicken on a wire rack or plate and let it sit for 10–15 minutes to allow the coating to adhere.
Step 5
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. The oil should reach a temperature of 350°F (175°C). If you don't have a thermometer, test the oil by dropping a small pinch of flour into it—if it sizzles immediately, the oil is ready.
Step 6
Carefully place the chicken pieces in the hot oil, skin-side down, without overcrowding the pan. Fry in batches if necessary. Cook for 12–15 minutes per side, or until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (74°C) when tested with a meat thermometer.
Step 7
Use tongs to transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. This keeps the chicken crispy.
Step 8
Let the chicken rest for 5 minutes before serving. Serve hot with your favorite Southern sides, like mashed potatoes, coleslaw, or cornbread.
Nutrition Facts
| Serving size | (3148.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 12465.3 |
| Total Fat 1169.9g | 0% |
| Saturated Fat 199.4g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 1142.3mg | 0% |
| Sodium 6917.3mg | 0% |
| Total Carbohydrate 260.8g | 0% |
| Dietary Fiber 10.8g | 0% |
| Total Sugars 25.0g | |
| Protein 293.2g | 0% |
| Vitamin D 321.8IU | 0% |
| Calcium 785.2mg | 0% |
| Iron 28.0mg | 0% |
| Potassium 3742.4mg | 0% |
Source of Calories