Dinner

Grandma’s Crispy Fried Chicken Recipe

Name: Grandma’s Crispy Fried Chicken Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southern American
Ingredients: 2 lbs chicken pieces (drumsticks, thighs, or wings); 1 cup buttermilk; 1 tsp salt (for seasoning); ½ tsp black pepper (for seasoning); 1 ½ cups all-purpose flour; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; ½ tsp cayenne pepper (optional); 1 tsp salt (for coating); ½ tsp black pepper (for coating); Vegetable oil or canola oil (enough for deep frying)

ByLana Polati April 7, 2026April 7, 2026

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Introduction

Grandma’s Fried Chicken is a timeless comfort food that brings crispy, flavorful goodness to your table. Tender chicken pieces are marinated in buttermilk, then coated in a spiced flour mixture and fried to golden perfection. This classic recipe is sure to become a family favorite.

A pile of six golden brown fried chicken drumsticks with a crispy, crunchy texture sits on a wooden board. The chicken skin shows varied crinkles and roughness, with some darker spots hinting at spices. The drumsticks are layered naturally, some partially overlapping others, emphasizing their thick, crunchy coating. In the background, there is a small wooden bowl with a creamy white dipping sauce, and green parsley leaves scattered softly around, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken pieces (drumsticks, thighs, or wings)
1 cup buttermilk
1 tsp salt
½ tsp black pepper
1 ½ cups all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp cayenne (optional)
1 tsp salt
½ tsp pepper
Vegetable oil or canola oil (for deep frying)

Instructions

Step 1: Pat the chicken pieces dry with paper towels to help the coating stick better.
Step 2: Lightly rub salt and black pepper over the chicken to season.
Step 3: Pour the buttermilk over the chicken and let it sit for at least 30 minutes to tenderize and add flavor.
Step 4: In a separate bowl, mix the flour with garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper to make the coating.
Step 5: Remove each chicken piece from the buttermilk and dredge thoroughly in the flour mixture, ensuring an even coat.
Step 6: Heat the oil in a deep fryer or a large pot to about 350°F (175°C) for even cooking.
Step 7: Carefully add the chicken pieces to the hot oil and fry without moving them too much until the bottoms turn golden and crisp.
Step 8: Flip the chicken pieces gently and fry on the other side until cooked through and golden brown.
Step 9: Check doneness by ensuring the internal temperature reaches 165°F (74°C).
Step 10: Transfer the fried chicken to a cooling rack to rest and keep the coating crisp.
Step 11: Serve warm, either on its own or with simple sides. A squeeze of lemon or a dip of honey enhances the flavor.

Tips & Variations

For extra crispy chicken, double dredge by dipping the chicken back into the buttermilk and flour mixture before frying.
Use a thermometer to maintain the oil temperature around 350°F for even cooking without burning the coating.
Try adding dried herbs like thyme or oregano to the flour mixture for a different flavor twist.
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let sit for 5 minutes as a substitute.

Storage

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat and retain crispiness, warm the chicken in a preheated oven at 375°F (190°C) for about 10-15 minutes instead of microwaving.