Grandma's Iron-Skillet Fried Chicken
A nostalgic, crispy, and juicy fried chicken recipe using buttermilk and a seasoned flour blend for authentic southern flavor. Perfectly balanced spices and a golden crust make it a comforting family favorite.
Servings: 8 servings
Calories: 325kcal
Ingredients
- 8 chicken pieces (drumsticks and thighs)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying (about 1 inch in the skillet)
Instructions
- Place chicken in a bowl, coat with buttermilk. Refrigerate for at least 4 hours or overnight.
- In a separate bowl, mix flour with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Dredge each chicken piece in the flour mixture, let rest 10 minutes on a plate/tray.
- Pour 1 inch of vegetable oil into a cast-iron skillet. Heat over medium until hot (use a thermometer to confirm 350°F if needed).
- Fry chicken in batches until golden and crispy (6-8 minutes per side). Drain on paper towels.
Notes
Marinating overnight enhances tenderness and flavor.
Use a heavy cast-iron skillet for optimal heat retention.
Serve with mashed potatoes, collard greens, or cornbread. Store leftovers in an airtight container for up to 3 days.
Use a heavy cast-iron skillet for optimal heat retention.
Serve with mashed potatoes, collard greens, or cornbread. Store leftovers in an airtight container for up to 3 days.