Grandma’s Buttermilk Fried Chicken
Crackling-crisp outside, juicy all the way through — soaked overnight in seasoned buttermilk the old-fashioned way.
This is the recipe that started it all — the one Grandma made every Sunday after church, with a cast iron skillet that never left the stove.
The secret isn’t a secret at all: real buttermilk, real time, and a hot skillet with a little patience.
Ingredients
- 1 whole chicken (3–4 lbs), cut into 8 pieces
- 2 cups buttermilk
- 1 tbsp hot sauce
- 2 cups all-purpose flour
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tbsp salt, plus more for seasoning
- Peanut oil or vegetable oil, for frying
Instructions
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1
Brine the chickenWhisk together the buttermilk and hot sauce in a large bowl. Add the chicken, cover, and refrigerate at least 8 hours or overnight.
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2
Season the flourWhisk together the flour, paprika, garlic powder, onion powder, cayenne, black pepper, and salt.
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3
DredgeRemove chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour, pressing to coat. Rest on a rack 15 minutes.
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4
Heat the oilHeat 1½ inches of oil in a cast iron skillet to 325°F (165°C).
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5
FryFry in batches, skin side down first, 12–15 minutes per side, until deep golden brown and the internal temperature reaches 165°F.
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6
Rest and serveDrain on a wire rack, not paper towels, to keep the crust crisp. Season with a pinch more salt while hot and rest 5 minutes before serving.
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Keep your oil temperature steady — if it drops below 300°F the crust turns greasy instead of crisp. Cast iron holds heat best for this.
Refrigerate leftovers in an airtight container up to 4 days. Reheat in a 375°F oven on a wire rack for 12–15 minutes to keep the crust crisp — the microwave will make it soggy.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
