Grandma's Classic Southern Fried Chicken Delight
Dive into the nostalgic flavors of Grandma's kitchen with this mouth-watering Southern Fried Chicken recipe. Each bite is a perfect balance of crispy, golden-brown skin that gives way to tender, juicy chicken marinated in a zesty buttermilk and hot sauce mixture. Inspired by generations of family traditions, this recipe is guaranteed to evoke warm memories and satisfy even the heartiest of appetites. Whether served for a family gathering or a cozy Sunday dinner, this fried chicken will become a beloved favorite at your table!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
broiler-fryer chicken
2 1/2 - 3 lb (cut into pieces)
buttermilk
enough to cover (for marinating)
hot sauce
1 tablespoon (for marinating)
butter flavor shortening
for frying (melt in cast iron skillet)
all-purpose flour
1 cup (for coating)
garlic powder
1 tablespoon
onion powder
1 teaspoon
paprika
1 teaspoon
Italian seasoning
1 teaspoon
chili powder
1/8 teaspoon
sugar
1/2 teaspoon
seasoning salt
3 teaspoons
poultry seasoning
1/8 teaspoon
black pepper
1 1/4 teaspoons
ground cayenne red pepper powder
1/4 teaspoon
thyme
1/4 teaspoon (crushed between fingers when adding)
basil
1/4 teaspoon
Instructions
1
Begin by washing the chicken pieces under cold water and placing them in a deep bowl.
2
Cover the chicken completely with buttermilk and add hot sauce for a hint of heat. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to marry.
3
In a cast iron skillet, melt enough butter-flavored shortening to reach a depth of about 1 inch. Heat the shortening over medium flame until it reaches about 370°F. If you don't have a thermometer, a good test is to drop a small pinch of flour into the oil; if it sizzles, it's ready.
4
While the oil heats, in a doubled brown paper lunch sack, combine all of the dry ingredients: flour, garlic powder, onion powder, paprika, Italian seasoning, chili powder, sugar, seasoning salt, poultry seasoning, black pepper, cayenne pepper, thyme, and basil. Shake to mix well.
5
Remove the chicken from the buttermilk mixture and lightly season it with additional salt and pepper.
6
Place a few chicken pieces at a time in the paper sack with the flour mixture. Shake well to ensure they are thoroughly coated.
7
Dunk the coated chicken pieces back into the buttermilk and coat them once again in the flour mixture. Shake off any excess flour and place the coated chicken on waxed paper. Let them rest for 15 minutes to allow the coating to adhere.
8
Carefully place the chicken, skin side down, into the hot shortening, ensuring not to overcrowd the skillet.
9
Brown the chicken until golden on the skin side, then turn each piece over and cover the skillet with a tight-fitting lid. Reduce the heat to a simmer and cook for 35 to 40 minutes, turning occasionally, until the juices run clear and the chicken is tender. After 10 minutes, turn the chicken back to skin-side down, then again to skin-side up for the last 10-15 minutes to achieve that perfect crispy crust.
10
For a final crispy touch, uncover the skillet and cook an additional 5 minutes if desired. If you prefer a softer crust, skip this step.
11
Once cooked, transfer the fried chicken to a plate lined with brown paper grocery bags to drain excess grease. If holding warm until serving, place on a brown paper bag-lined cookie sheet in a very low oven.
12
Enjoy your delicious fried chicken warm or cold, and savor the flavors of home!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grandma's Classic Southern Fried Chicken Delight?
It is a traditional Southern recipe featuring chicken marinated in buttermilk and hot sauce, then double-coated in a seasoned flour mixture and fried to a golden brown in a cast iron skillet.
How long should I marinate the chicken in buttermilk?
The chicken should be covered in buttermilk and hot sauce and refrigerated for at least 2 hours to allow the flavors to marry and the meat to tenderize.
What ingredients are in the marinade?
The marinade consists of buttermilk and one tablespoon of hot sauce for a hint of heat.
What type of fat is used for frying this chicken?
The recipe calls for butter-flavored shortening, which should be melted to a depth of about 1 inch in a cast iron skillet.
What temperature should the shortening reach before frying?
The shortening should be heated over a medium flame until it reaches approximately 370 degrees Fahrenheit.
How can I tell if the oil is hot enough without a thermometer?
You can drop a small pinch of flour into the oil; if it sizzles immediately, the oil is ready for frying.
What is the best way to mix the dry ingredients for the coating?
Combine the flour and all the spices in a doubled brown paper lunch sack and shake it vigorously to ensure they are well mixed.
Which spices are included in the seasoned flour mixture?
The mixture includes garlic powder, onion powder, paprika, Italian seasoning, chili powder, sugar, seasoning salt, poultry seasoning, black pepper, cayenne pepper, thyme, and basil.
How many times is the chicken coated in the flour mixture?
This is a double-coating process: the chicken is coated in flour, dunked back into the buttermilk, and then coated in the flour mixture a second time.
Why do I need to let the coated chicken rest for 15 minutes?
Resting the chicken on waxed paper for 15 minutes allows the breading to adhere properly to the skin, preventing it from falling off during frying.
Which side of the chicken should I place in the skillet first?
Carefully place the chicken pieces into the hot shortening skin side down to ensure the skin gets perfectly browned and crispy.
Should the skillet be covered while cooking the chicken?
Yes, after browning the skin side, turn the pieces over and cover the skillet with a tight-fitting lid to help the chicken cook through evenly.
How long does the total cooking process take in the skillet?
Once the heat is reduced to a simmer and the lid is on, cook for 35 to 40 minutes, turning the chicken occasionally.
What is the secret to achieving a perfect crispy crust?
Turn the chicken back to skin-side down for the last 10-15 minutes of cooking and optionally uncover the skillet for the final 5 minutes.
How do I know when the fried chicken is done?
The chicken is ready when the juices run clear and the meat is tender.
What should I use to drain the excess grease from the chicken?
Transfer the cooked chicken to a plate lined with brown paper grocery bags, which absorb grease better than standard paper towels.
Can I serve this chicken cold?
Yes, this classic recipe is designed to be enjoyed either warm or cold.
What size chicken is recommended for this recipe?
A broiler-fryer chicken weighing between 2 1/2 and 3 pounds, cut into pieces, is ideal.
How do I keep the chicken warm if I am not serving it immediately?
Place the chicken on a brown paper bag-lined cookie sheet in a very low oven until you are ready to serve.
Is there a specific way to prepare the dried thyme?
The recipe suggests crushing the dried thyme between your fingers when adding it to the flour to release its aromatic oils.
Should the chicken pieces be seasoned individually?
Yes, after removing them from the buttermilk but before the first flour coating, lightly season the pieces with additional salt and pepper.
What happens if I overcrowding the skillet?
Overcrowding the skillet can drop the oil temperature too low, resulting in greasy chicken rather than a crispy crust.
What role does the sugar play in the flour mixture?
A half teaspoon of sugar is added to the dry mix to provide a subtle balance to the savory and spicy seasonings.
What categories of food does this recipe fall into?
This recipe is categorized as southern cuisine, comfort food, and soul food.
Is Italian seasoning a standard part of this fried chicken recipe?
Yes, Grandma's recipe includes one teaspoon of Italian seasoning in the flour mixture for extra depth of flavor.
Should I wash the chicken pieces first?
Yes, the instructions begin by washing the chicken pieces under cold water before starting the marinating process.
How much seasoning salt is required?
The recipe uses 3 teaspoons of seasoning salt to ensure the coating is well-flavored.
Can I omit the cayenne pepper if I don't like spice?
While the recipe calls for 1/4 teaspoon for flavor, you can adjust the amount of cayenne and hot sauce to suit your spice tolerance.
What type of flour is best for the breading?
One cup of all-purpose flour is the standard base for the seasoned coating in this recipe.
Why are brown paper bags used for draining?
Brown paper bags are a traditional Southern tool for draining fried food as they are highly absorbent and help maintain the crust's texture.