Grandma’s Fried Chicken

There’s something magical about a plate of golden, crispy fried chicken. It’s more than just a meal—it’s a nostalgic reminder of family gatherings, sunny Sunday afternoons, and the warm comfort of home. Today, I’m excited to share a cherished recipe from my Nana’s kitchen: her famous Fried Chicken. This isn’t just any fried chicken; it’s the kind that warms your soul with every bite, perfect for those days when you need a little extra comfort or want to impress at a family dinner.

The secret to Nana’s perfectly crispy, tender fried chicken? Buttermilk. Soaking the chicken in buttermilk before frying does wonders. It tenderizes the meat, adds a subtle tang, and helps the flour coating stick better, resulting in a beautifully crispy crust. Trust me, once you try this method, there’s no going back.

Let’s dive into the recipe and create some delicious memories in your kitchen.
Ingredients: What You’ll Need
Here’s everything you need to make Nana’s Fried Chicken, which serves about four people:

• 1 whole chicken, cut into pieces: Or about 3-4 pounds of your favorite cuts (thighs, drumsticks, breasts—whatever you prefer).
• 2 cups buttermilk: Essential for tenderizing the chicken and adding that tangy flavor.
• 2 cups all-purpose flour: The base for the crispy coating.
• 1 tablespoon paprika: Adds a touch of warmth and color.
• 1 tablespoon garlic powder: For a subtle, savory flavor.
• 1 teaspoon cayenne pepper: Adjust based on your spice preference for a little kick.
• Salt and black pepper to taste: Simple seasonings that bring out all the flavors.
• Vegetable oil for frying: Enough to fill your pan about an inch deep.

Step-by-Step Instructions: Making Grandma’s Fried Chicken
Ready to cook up some comfort? Follow these steps to create the perfect fried chicken:
Step 1: Soak the Chicken

• Prepare the buttermilk bath: In a large bowl, soak the chicken pieces in 2 cups of buttermilk. Cover the bowl and refrigerate for at least 2 hours, but overnight is even better. This allows the buttermilk to work its magic, tenderizing the meat and infusing it with flavor.

Step 2: Season and Dredge the Chicken

• Season the chicken: When you’re ready to cook, remove the chicken from the buttermilk and let the excess drip off. Season the chicken with a little salt and pepper.
• Prepare the seasoned flour: In a separate bowl, combine 2 cups of all-purpose flour, 1 tablespoon of paprika, 1 tablespoon of garlic powder, 1 teaspoon of cayenne pepper, and salt and black pepper to taste. Mix it well to ensure an even distribution of flavors.