Crispy Fried Chicken Like Grandma Used to Make

Oh, the smell of frying chicken wafting through the house—that’s an instant ticket back to my grandma’s kitchen. I can still hear the gentle sizzle and see the way the golden crust formed, crisp and crackly, almost too pretty to eat (but never quite!). She had this magic touch: a perfectly seasoned, crunchy exterior and juicy, tender meat inside. Today, I’m excited to share her timeless recipe with you, just like she showed me. Trust me, once you bite into this crispy fried chicken, you’ll understand why it’s been a family favorite for generations!

Quick Facts

• Yield: Serves 4–6
• Prep Time: 20 minutes
• Cook Time: 15–20 minutes
• Total Time: 40 minutes

Ingredients

For the Main Dish:

• 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional, for a little kick)
• Vegetable oil or peanut oil, for frying

How I Make It

Step 1:

Start by soaking the chicken in buttermilk for at least 1 hour (up to overnight is even better). This tenderizes the meat and adds flavor, making every bite juicy and delicious.

Step 2:

In a large bowl, combine the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper if you want some heat. Mix everything thoroughly so the seasoning is evenly distributed.

Step 3:

Heat at least 2 inches of oil in a deep skillet or Dutch oven over medium-high heat to about 350°F. Use a thermometer for accuracy—this is key to a crispy crust without greasy chicken.

Step 4:

Remove chicken pieces from buttermilk, shaking off excess (but don’t wipe it off!), then dredge them in the seasoned flour. Press the flour onto the chicken to get a thick, even coat.

Step 5:

Carefully place the chicken into the hot oil without crowding the pan (fry in batches if needed). Cook for about 6–8 minutes per side, flipping gently until the crust is golden brown and internal temperature reaches 165°F.

Step 6:

Transfer cooked chicken to a wire rack set over a baking sheet to drain excess oil and keep the crust crispy. Let it rest for a few minutes before serving.

Variations & Tips

• For extra crunch, double-dip by dipping the chicken back into buttermilk after flouring, then flour again.
• Swap buttermilk with a mixture of 1 cup milk + 1 tbsp lemon juice or vinegar if you’re out of buttermilk.
• Add a pinch of dried herbs like thyme or oregano to the flour mix for an herby twist.
• If you prefer, try skinless chicken breasts but reduce cooking time to prevent drying out.
• Use a heavy-bottomed pan to maintain even oil temperature for perfect frying.
• If the chicken browns too fast, lower the heat to avoid burning the crust before the inside cooks.

How I Like to Serve It

I love serving this crispy fried chicken alongside creamy mashed potatoes and buttery corn on the cob for that classic Southern vibe. It’s perfect for family dinners, weekend gatherings, or even a picnic where you want finger-lickin’ goodness. Don’t forget a cold glass of sweet tea or lemonade to round out the meal!

Notes

• Store leftover fried chicken in an airtight container in the fridge for up to 3 days.
• Reheat in a 375°F oven on a wire rack for 10–15 minutes to restore crispiness.

Closing: This recipe never fails to bring comforting, crispy joy to the table—just like grandma’s did, time and time again.