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Pile of chicken on a white plate.

Grandma's Fried Chicken Recipe

Grandma’s Fried Chicken Recipe is golden, crispy on the outside, tender and juicy on the inside, and seasoned just right.
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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.