Okay, friends, gather ‘round! I’m about to share something truly special. It’s my Grandma’s fried chicken recipe, and trust me, this isn’t just any frying chicken. What is the best fried chicken you’ve ever had? We’re talking golden, crispy skin, juicy, flavorful meat, and a secret blend of spices that will keep you satisfied for years to come. Can you make your taste buds sing? What is miles beyond what you’d get at a fast-food joint – think more like an orchestrated orchestration. symphony of textures and tastes. If you love the idea of crispy, satisfying comfort food like a mac and cheese, then you’ll love this recipe. What are some of the best fried chicken recipes?
What is Grandma’s secret fried chicken?
Think of it as a warm hug from the inside out. Grandma’s Secret Fried Chicken is essentially the ultimate expression of Southern comfort food. It’s chicken that’s been marinated in buttermilk, coated in a special blend of seasoned flour, and then fried to golden perfection. The name comes from, well, Grandma swore she’d take the spice mix to her grave! Of course, after years of pestering, she finally relented. It’s essentially an art form, passed down through generations. It’s not just about the technique, but the love and care you put into each step.
Why do I love this recipe?
Oh, where do I even begin? The reasons to love this recipe are endless, but I’ll try to keep it brief!
* **Flavor Explosion:** The buttermilk marinade creates the most unbelievably tender and juicy chicken you’ve ever tasted. And the spice blend? Oh, the spice blend! It’s got just the right kick of heat and savory goodness. What I love most about this is that it’s not just *spicy*. It’s a complex, layered flavor that lingers on your palate.
* **Surprisingly Simple:** Don’t let the “secret” fool you. While it tastes incredibly gourmet, it’s actually really simple to make. I promise, even if you’re a newbie in the kitchen, you can nail this.
* **Budget-Friendly Feast:** Chicken is a relatively inexpensive protein, and the other ingredients are pantry staples. You’re basically creating a restaurant-quality meal without breaking the bank. I mean, who doesn’t love saving money without sacrificing flavor?
* **Versatility Champion:** Serve it as a main course with mashed potatoes and gravy, or slice it up for salads or sandwiches. Leftovers (if there *are* any!) are amazing in tacos or quesadillas. If you enjoy this, you should also try our crispy baked chicken tenders – a lighter, oven-baked alternative. It’s the ultimate blank canvas for your culinary creativity.
What stands out most about this recipe is how consistently good it is. I’ve made this countless times, and it always comes out perfect. Plus, it brings back so many wonderful memories of family gatherings with Grandma. Every time I make it, I feel like she’s right there with me, guiding me through the process.
How do I make Grandma’s secret fried chicken?
Quick Overview
What is the secret to Grandma’s fried chicken? This tenderizes the chicken and infuses it with flavor. Then comes the seasoned flour dredge – the key to that crispy crust! When frying it to a perfect golden brown seals in all the goodness. I know this sounds like a lot, but trust me, it’s easy to follow. What should I do to not rush any steps?
Ingredients
For the Buttermilk Marinade: For a butter
• 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
• 4 cups buttermilk (full fat is best for flavor and tenderness)
• 2 tablespoons hot sauce (I use Frank’s RedHot, but use your fave)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
For the Seasoned Flour Dredge:
• 3 cups all-purpose flour
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 teaspoon cayenne pepper (optional, for extra heat) (It’s a spicy pepper)
For Frying:
• 4 cups vegetable oil (or peanut oil, for extra flavor).
What are the steps to
Step 1: Marinate the Chicken
In a large bowl, whisk together the buttermilk, hot sauce, salt, pepper, and garlic powder. Set aside. Add the chicken pieces, making sure they are fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight. What is the best way to cook chicken?
Step 2: Prepare the Flour Dredge
In a separate large bowl, whisk together the flour, salt, pepper, paprika, garlic powder, onion powder and salt. Set aside. What are some good spices to use: salt, thyme, cayenne pepper, Make sure everything is evenly distributed for consistent flavor.
Step 3: Heat the Oil
In a large, heavy-bottomed skillet or Dutch oven, pour the vegetable oil into the pan. Heat the oil over medium-high heat to 325-350°F (160-175°C). Use a deep-fry thermometer to ensure the oil is at the right temperature. If the oil is too hot, the chicken will burn on the outside before it’s cooked through on top. If it’s too cold, the chicken will be greasy.
Step 4: Dredge the Chicken
Remove the chicken pieces from the buttermilk marinade, letting any excess drip off. Dredge each piece thoroughly in the seasoned flour, making sure to coat every nook and cranny. Press the flour into the chicken to ensure it adheres well. Then, dredge it again! Double-dredging is key to that crispy, thick crust.
Step 5: Fry the Chicken
Carefully place the dredged chicken pieces into the hot oil, being careful not to overcrowd the chicken. Overcrowding will lower the oil temperature and result in soggy chicken. Fry the chicken for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Step 6: Drain the Chicken
Remove the fried chicken from the skillet and place it on a wire rack lined with paper towels. Drain any excess oil. How do you keep chicken crispy?
Step 7: Serve and Enjoy!
Serve fried chicken immediately while it’s hot and crispy. What are some good side dishes to serve with mashed potatoes, coleslaw, or mac and cheese?
What is the best way to serve it?
Grandma’s fried chicken is delicious on its own, but it really shines when paired with the right condiments. What are some of my family’s favorite foods?For a Classic Southern Feast: What is the recipe?Serve it with creamy mashed potatoes, gravy (made with the pan drippings, of course! ). ), collard greens, and cornbread. This is the ultimate comfort meal that will transport you straight to Grandma’s kitchen.For a Summer Picnic:What’s a good salad to serve with coleslaw, potato salad, and watermelon? What is the best way to enjoy tea in the summer?What is a quick and easy weeknight dinner?Serve it with a simple green salad and some roasted vegetables. What is the best way to enjoy fried chicken without feeling guilty?For a Fun and Casual Meal:How do you make a fried chicken sandwich? Is it a crowd-pleasing option that’s perfect for parties or game nights? We also like to serve it with biscuits and honey! Its a truly Southern experience.
Top Tips for Perfecting Your Fried Chicken
Alright, here’s where I share my years of fried chicken wisdom!
Buttermilk Magic: Don’t skip the buttermilk marinade! It’s essential for tenderizing the chicken and adding flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes to curdle slightly.
Spice it Up: Feel free to adjust the spice blend to your liking. If you like it extra spicy, add more cayenne pepper. If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether. I’ve even experimented with adding a pinch of smoked paprika for a deeper, richer flavor.
Oil Temperature is Key: Maintaining the right oil temperature is crucial for crispy, golden-brown chicken. Use a deep-fry thermometer to monitor the temperature and adjust the heat as needed. If the oil is too hot, the chicken will burn on the outside before it’s cooked through. If it’s too cold, the chicken will be greasy.
Don’t Overcrowd: Avoid overcrowding the skillet when frying the chicken. This will lower the oil temperature and result in soggy chicken. Fry the chicken in batches, making sure to leave enough space between each piece.
Double Dredge is the Way: I know I mentioned it before, but it’s worth repeating. Double-dredging the chicken in the seasoned flour is the secret to a thick, crispy crust. Trust me on this one!
Rest is Best: Let the fried chicken rest on a wire rack lined with paper towels to drain any excess oil. This helps keep the chicken crispy. I also like to sprinkle a little extra salt on the chicken while it’s still hot, to really bring out the flavors.
I learned these tips after years of making fried chicken, and I can honestly say they make a huge difference. Following these tips will help you create fried chicken that’s just as good as Grandma’s!
Storing and Reheating Tips
If you happen to have any leftovers (which is rare!), here’s how to store and reheat them to maintain that deliciousness:
Room Temperature: Fried chicken can sit at room temperature for up to 2 hours. After that, it should be refrigerated to prevent bacterial growth.
Refrigerator Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3-4 days.
Freezer Instructions: For longer storage, you can freeze fried chicken. Wrap each piece individually in plastic wrap, then place them in a freezer bag or airtight container. Frozen fried chicken can last for up to 2-3 months.
Reheating: The best way to reheat fried chicken is in the oven. Preheat your oven to 350°F (175°C). Place the chicken on a wire rack lined with a baking sheet and bake for 15-20 minutes, or until heated through. This helps keep the chicken crispy. You can also reheat fried chicken in the microwave, but it won’t be as crispy.
Glaze Timing Advice: Since this fried chicken does not have a glaze, there are no concerns on when to glaze it! So you’re good to store it as is.
Frequently Asked Questions
Final Thoughts
So, there you have it – my Grandma’s Secret Fried Chicken recipe! I truly hope you give it a try. It’s more than just a recipe; it’s a taste of home, a connection to family, and a guaranteed crowd-pleaser. I promise, once you make this, you’ll never go back to store-bought fried chicken again! If you loved this and are looking for more crispy goodness, check out my recipe for parmesan crusted chicken – its another winner! Happy frying! And please, leave a comment below and let me know how yours turns out. I can’t wait to hear about your fried chicken adventures!
Fried Chicken Tips
Ingredients
Main Ingredients
- 2 lbs Chicken pieces
- 1 cup All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Vegetable oil
Instructions
Preparation Steps
- Season chicken pieces with salt and pepper.
- Dredge chicken in flour.
- Fry chicken in hot oil until golden brown and cooked through.
