My Grandma’s Fried Chicken Recipe is golden, crispy on the outside, tender and juicy on the inside, and seasoned just right. This recipe uses simple ingredients, is easy to make, and perfect for Sunday dinners, potlucks, and even picnics.
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Growing up, we enjoyed many Sunday dinners with my grandma and grandpa. Grandma would generally make fried chicken or chicken and dumplings, lots of yummy sides, and Party Torte for dessert. She was an amazing cook, so no matter what she served, we always had a delicious meal.
Why You Will Love This Recipe
Grandma’s fried chicken is a southern staple and a long-time family recipe that is really easy to make. It’s not fancy or complicated, it’s just old-fashioned fried chicken that somehow always tastes better than a restaurant.
This Southern fried chicken recipe uses basic ingredients, but it does take a bit of planning. What makes this chicken so delicious is soaking it in buttermilk overnight.
Ingredients
- One whole chicken cut up, or 8 pieces of your favorite cuts. We prefer dark meat pieces, so I always fry legs and thighs.
- Buttermilk
- Beef tallow or lard
- Flour
- Salt
- Black pepper
- Paprika
Equipment
- Large Dutch oven or a cast-iron skillet
- A large dish or bowl
- Large plastic zip-lock bag or paper bag
- Baking sheet lined with paper towels
- Tongs
- Instant-read thermometer
Method for Making the Best Fried Chicken
Place the chicken pieces in a large dish or large bowl, then cover with buttermilk. Ensure that all pieces of chicken are fully covered. Soak overnight.
When you’re ready to fry your chicken, place enough lard or beef tallow in a deep cast-iron skillet or Dutch oven to have about 1–2 inches of melted fat. Make sure to leave enough room for the chicken so that the grease won’t overflow. Heat the fat over medium-high heat to 300 degrees Fahrenheit.
While the grease is heating, mix the flour, salt, pepper, and paprika in a large ziplock bag or paper bag. Remove the chicken from the buttermilk one piece at a time. Allow the excess buttermilk to drip off, then place the chicken in the flour mixture. Evenly coat each piece of chicken in the flour mixture, then gently place it into the hot grease with tongs.
Fry for approximately 12–15 minutes per side in hot oil, or until the chicken is a deep golden brown and the internal temperature reaches 165°F. Place each piece on a paper towel-lined plate or baking sheet to drain excess oil. Keep warm in a 200-degree oven.
Substitutions and Modifications
- If you don’t have buttermilk on hand, mix 1 Tablespoon of vinegar or lemon juice with 1 cup of milk.
- Add ½ to 1 teaspoon of cayenne pepper for a spicy twist
- You can substitute canola oil, vegetable oil, or peanut oil for the beef tallow or lard. However, we prefer beef tallow because it’s a more healthful option, gives fried food a really crispy coating, and has a high smoke point.
Tips for Perfect Southern Fried Chicken
- Keep the oil temperature steady. Too hot and the outside burns before the inside cooks. Too cool, and it turns greasy.
- Don’t flip constantly. Let the crust form.
- Don’t overcrowd the pan, or the crust won’t get crispy.
- Use bone-in chicken for the best flavor.
- Keep finished pieces warm in a 200°F oven on a wire rack.
- To reheat leftovers, skip the microwave. Place it in a 375°F oven for 10–15 minutes or use the air fryer to bring that crisp back to life.
Storage Tips
- Cool completely before storing.
- Refrigerate in an airtight container for up to 5 days.
- Freeze for up to 3 months in an airtight container.
My Grandma’s Recipes
Grandma’s Fried Chicken Recipe has long been a cherished family staple. There’s so much nostalgia in a simple recipe like this.
I love having this space on the Internet to document some of my grandma’s recipes. Many of her recipes are so simple, since money was often tight and she only had a few ingredients.
She was an amazing cook and taught me how to cook some of her favorite family recipes. I used to sit with her and write them down because she only knew many of them by memory. At one time, my dad documented several of them for a family cookbook.
You can find the recipes I’ve documented in Grandma’s Recipes.
xoxo,
Molly
Grandma’s Fried Chicken Recipe
Equipment
- Large Dutch oven or a cast-iron skillet
- A large dish or bowl
- Large plastic zip-lock bag or paper bag
- Baking sheet lined with paper towels
- Tongs
- Instant-read thermometer
Ingredients
- One whole chicken cut up, or 8 pieces of your favorite cuts
- 2 – 4 cups Buttermilk
- 2 – 4 cups Beef tallow or lard
- 2 cups Flour
- 2 tsp Salt
- 2 tsp Black pepper
- 1 tsp Paprika
Instructions
- Place chicken pieces in a large dish or large bowl and cover with buttermilk. Ensure that all pieces of chicken are fully covered. Soak overnight.
- When you’re ready to fry your chicken, place enough lard or beef tallow in a deep cast-iron skillet or Dutch oven to have about 1 – 2 inches of melted fat. Make sure to leave enough room for the chicken so that the grease won’t overflow. Heat the fat over medium-high heat to 300 degrees Fahrenheit.
- In a large ziplock bag or paper bag, mix the flour, salt, pepper, and paprika.
- Remove the chicken from the buttermilk one piece at a time. Allow the excess buttermilk to drip off, then place the chicken in the flour mixture. Evenly coat each piece of chicken in the flour mixture, then gently place it into the hot grease with tongs.
- Fry approximately 12 – 15 minutes per side in the hot oil, or until a deep golden brown and the internal temperature of your chicken reaches 165°F.
- Place on a paper towel-lined plate or baking sheet to drain excess oil.
- Keep warm in a 200-degree oven.
- Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months in an airtight container.
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