My Grandma Made this ” fried chicken “

My Grandma Made This: The Ultimate Fried Chicken Recipe

There’s something undeniably special about the way grandma prepares food. The love, the care, and the timeless techniques that have been passed down through generations often result in meals that transcend mere sustenance. Fried chicken is one of those dishes that can take you back to the warm embrace of your grandmother’s kitchen—where the air is thick with the aroma of crispy, golden chicken, and the flavors are rich with nostalgia.

If you’ve ever been lucky enough to enjoy your grandma’s fried chicken, you know it’s not just any fried chicken. It’s crispy on the outside, juicy on the inside, and packed with flavors that seem to have come straight from the heart. In this article, we’re going to share my grandma’s fried chicken recipe, a tried-and-true classic that’s been in the family for generations. Whether you’re looking to recreate your own grandma’s fried chicken or try something new, this recipe is sure to deliver that nostalgic, comforting flavor you’ve been craving.

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Why You’ll Love My Grandma’s Fried Chicken

1. Crispy, Crunchy Perfection: The outside of the chicken is perfectly crispy, with a golden-brown crust that crunches with every bite.
2. Juicy Inside: The chicken remains tender and juicy on the inside, thanks to a simple brining technique and the perfect frying temperature.
3. Flavorful, Well-Seasoned: Every bite is bursting with flavor from the seasoned flour coating to the herb-infused buttermilk marinade.
4. Family Tradition: This recipe has been handed down through generations, and it’s a family favorite. Making it isn’t just about the food—it’s about preserving memories and continuing a beloved family tradition.
5. Simple Ingredients, Timeless Technique: With just a few simple ingredients and techniques, you can make fried chicken that tastes like it came straight from Grandma’s kitchen.

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Ingredients for Grandma’s Fried Chicken

For the Brine:

• 1 tablespoon salt
• 2 cups cold water
• 1 tablespoon sugar (optional, for a subtle sweetness)

For the Marinade:

• 2 cups buttermilk
• 1 tablespoon hot sauce (optional, for a little kick)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Flour Coating:

• 2 cups all-purpose flour
• 1 tablespoon cornstarch (optional, for extra crispiness)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper (optional, for a bit of heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Frying:

• Vegetable oil (or peanut oil) for frying
• 1 whole chicken (cut into 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings)

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