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How to Make My Grandma’s Fried Chicken
1. Brine the Chicken (Optional, But Recommended)
To ensure that the chicken is juicy and flavorful on the inside, start by brining the chicken. In a large bowl, dissolve 1 tablespoon of salt and 1 tablespoon of sugar (optional) in 2 cups of cold water. Submerge the chicken pieces in the brine, making sure they’re completely covered. Let the chicken sit in the brine for about 30 minutes in the refrigerator. This will help the chicken retain moisture and give it a nice, seasoned flavor.
2. Marinate the Chicken
After brining, remove the chicken from the brine and pat it dry with paper towels. In a large bowl or zip-top bag, combine the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces to the bowl and make sure they are fully submerged in the marinade. Let the chicken marinate for at least 2 hours, but overnight is even better if you have the time. The buttermilk helps tenderize the chicken, while the seasonings infuse the meat with flavor.
3. Prepare the Flour Coating
In a large shallow dish, mix together the flour, cornstarch (if using), garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. This seasoned flour mixture will give the chicken its crispy, flavorful coating.
Take the marinated chicken pieces, one at a time, and dredge them in the seasoned flour, making sure they are completely coated. Gently shake off any excess flour. For an extra-crispy coating, you can repeat the process by dipping the chicken back into the buttermilk and then coating it in the flour mixture once more.
4. Heat the Oil for Frying
Pour enough vegetable oil (or peanut oil) into a large skillet or deep fryer to cover the chicken pieces halfway. Heat the oil over medium-high heat until it reaches around 350°F (175°C). To test if the oil is hot enough, drop a small amount of flour into the oil. If it sizzles immediately, the oil is ready.
5. Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pan. You may need to fry the chicken in batches, depending on the size of your skillet.
Fry the chicken for about 12-15 minutes, turning the pieces occasionally to ensure they cook evenly on all sides. The chicken should be golden brown and crispy on the outside, with an internal temperature of 165°F (74°C) when measured with a meat thermometer. If you don’t have a thermometer, make sure the juices run clear when you cut into the thickest part of the chicken (usually the breast or thigh).
6. Drain and Rest the Chicken
Once the chicken is fully cooked, use tongs to remove the pieces from the oil and place them on a plate lined with paper towels to drain any excess oil. Let the chicken rest for 5 minutes before serving. This helps the juices redistribute, keeping the meat tender and juicy.
Tips for Perfect Fried Chicken
- Use Buttermilk: The buttermilk marinade is key to tenderizing the chicken and giving it that rich, savory flavor. Don’t skip this step!
- Don’t Rush the Brine: Brining the chicken before marinating it helps it stay moist while frying. If you have the time, brine the chicken for a full 30 minutes to 1 hour before marinating.
- Fry at the Right Temperature: Keeping the oil temperature at around 350°F is crucial for crispy, non-greasy chicken. If the oil is too hot, the coating will burn before the chicken cooks through. If it’s too cool, the chicken will absorb too much oil and become soggy.
- Double-Dip for Extra Crispiness: For an even crispier coating, double-dip the chicken. After marinating the chicken, coat it in the flour, dip it back into the buttermilk, and coat it in the flour mixture again before frying.
- Let the Chicken Rest: After frying, allow the chicken to rest for a few minutes to ensure the juices settle, resulting in a tender, juicy bite.
- Serve Immediately: Fried chicken is best enjoyed fresh out of the fryer, when the crust is at its crispiest. Serve it alongside mashed potatoes, coleslaw, cornbread, or your favorite side dishes.
Why This Fried Chicken is So Special
Grandma’s fried chicken is more than just a meal—it’s a memory. The way the oil sizzles as the chicken hits the hot pan, the smell that fills the kitchen, and the warmth of family gathered around the dinner table make it a recipe worth sharing. This fried chicken recipe is special because it’s rooted in tradition, and it embodies all the flavors and techniques passed down through generations. It’s not just about the crispy coating or the juicy chicken; it’s about the love that goes into making it.
Conclusion: A Family Tradition in Every Bite
If you’ve ever had the pleasure of tasting my grandma’s fried chicken, you know it’s the kind of dish that stays with you long after the meal is over. The combination of perfectly crispy chicken, flavorful seasoning, and that little bit of nostalgia makes this recipe a family treasure.
Now, with this recipe, you can bring a little bit of grandma’s kitchen into your own home and share the joy of homemade fried chicken with your loved ones. So grab that skillet, fire up the oil, and start frying—because nothing says comfort and family like grandma’s fried chicken!
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