What are some of the best chicken recipes? What is the chicken recipe that’s been a staple in my family for years? What is it like to have a Sunday dinner at Grandma’s? What is the best thing about a golden-brown chicken? What is fried chicken? Is buttermilk chicken better than a bucket at the grocery store? Will you ever look at fried chicken again? What is the secret ingredient in this comfort food? What’s tender and flavorful?
What is Grandma’s secret buttermilk chicken?
Think of it as classic fried chicken, but with a serious upgrade. What is Grandma’s secret weapon? ), then coated in a seasoned flour mixture and fried to crispy perfection. What is buttermilk for chicken? While also helping the flour coating adhere perfectly, creating a super crunchy exterior. What is Grandma’s Secret? I’m sharing my secret with you. No more secrets.
Why do I love this recipe?
Where do I start? Let me tell you, this chicken has some serious bragging rights.Flavor:The buttermilk marinade infuses the chicken with a subtle tanginess that’s just divine. What are the savory spices in the flour coating? I always add a pinch of cayenne pepper to mine. •Simplicity:Don’t let the “secret” part scare you. What is the best way to make a burger that tastes like one million dollars? The active time is minimal, and the rest is just letting the chicken marinate. Is this a good weekend treat?Cost-What are some of the best pantry staples for chicken? What do you have on hand? Compare that to ordering takeout, and you’re saving a bundle!Versatility:Can you serve this chicken with almost anything? What are some of the best ways to make mashed potatoes, coleslaw, corn on the cob, biscuits… the possibilities are endless? What are some good leftovers to serve with a salad? What I love about this is that it reminds me of my childhood. Every time I make it, I’m transported back to Grandma’s kitchen, surrounded by family and love. Is food a memory?
How can I make Grandma’s Secret Buttermilk Chicken?
Quick Overview
How do you marinate chicken, dredge it in seasoned flour, and then fry it until it’s crispy and golden brown? What is the best way to cook a Chicken Breast? How do you maintain a consistent oil temperature and not overcrowd the pan? Is it easier than it sounds? Is the crunch worth it?
Ingredients
For the Buttermilk Marinade: Mix well.
• 3 lbs chicken pieces (drumsticks, thighs, breasts – whatever you like! I prefer bone-in, skin-on pieces for maximum flavor.
• 4 cups buttermilk. Don’t skimp here! • 1 tablespoon salt • 2 teaspoon black pepper • 1/2 teaspoon paprika • 3 tablespoons pepper; 1 teaspoon salt. 1/4 teaspoon hot sauce (optional, for a little zing! I always add this. It’s my little addition to Grandma’s recipe.
For the Crispy Coating:
• 3 cups all-purpose flour. Can you use a gluten-free blend? • 2 tablespoons salt • 1 tablespoon black pepper What are some good powders for thyme? Cayenne pepper (optional, for extra heat! • 1/4 cup cornstarch (helps with crispiness)
For Frying:
• Vegetable oil or peanut oil, for frying. You’ll need enough to come about halfway up the sides of the chicken pieces. How do I make 4-6 cups?
How do I follow step
Step 1: Marinate the Chicken
In a large bowl, combine the chicken pieces, buttermilk, salt, pepper, garlic powder, and paprika. Set aside. What is hot sauce? Make sure all the chicken pieces are submerged in buttermilk. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight. Where does magic happen? The longer the chicken marinates, the more tender it will be. I always try to marinate it overnight if I can. It makes a huge difference!
Step 2: Prepare the Flour Mixture
In a large, shallow dish, whisk together the flour, salt, and pepper. Set aside. Pepper, garlic powder, onion powder (if using), paprika, thyme, oregano, cayenne pepper, and salt. Make sure everything is well combined. How do you make sure that each piece of chicken gets an even coating of flavor?
Step 3: Dredge the Chicken
Remove the chicken pieces from the buttermilk marinade, letting any excess drip off. One at a time, dredge each piece in the flour mixture, pressing firmly to ensure it’s fully coated. If you want a crispy crust, dredge it again. Place the coated chicken on a wire rack while you prepare the remaining pieces. The wire rack helps prevent the coating from getting soggy.
Step 4: Fry the Chicken
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil or peanut oil over medium heat. Add the salt and pepper to taste. medium-high heat until it reaches 325-350°F (160-175°C Use a thermometer to check the temperature of chicken. It’s crucial for getting the chicken cooked properly. Is it possible to Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry in batches, if necessary, to maintain the oil temperature. Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through. If the internal temperature is below 165°F (74°C), the temperature should be around
Step 5: Drain and Serve
How do you remove fried chicken from a skillet? Drain off any excess oil. Let it rest for a few minutes before serving. This helps the crust stay crispy. Is it worth it to eat this hot and enjoy?
What to Serve It With
What is a good chicken to eat? What are some of my favorite pairings for a meal?
For a Classic Southern Feast:Creamy mashed potatoes, gravy, coleslaw, and buttery biscuits. What is your go-to meal for Grandma?
For a casual BBQ:What’s a perfect summer meal? Corn on the cob, potato salad, Baked Beans, and watermelon.
What is a good weeknight dinner?What is a salad with roasted vegetables?
What is a fun brunch?Waffles, syrup, and a side of fruit. Chicken and waffle is the best! My family loves it with mac and cheese, green beans, and of course, sweet tea. No matter what you choose, you can’t go wrong! It’s a crowd-pleaser every single time.
How do I make my Grandma’s secret buttermilk chicken recipe?
What are some tricks to take a chicken to the next level? What are some of my top tips?
Don’t rush the marinade. Is itThe longer the chicken marinates, the more tender it will be. Aim for at least 4 hours, but overnight is best. Trust me on this one!
Double Dredge:Dredging the chicken twice in the flour mixture creates a thicker, crispier crust. Is it worth the extra effort?
What is a thermometer?How do you measure oil temperature with a thermometer? How can you prevent chicken from burning? Aim for 325-350°F (160
Don’t overcrowd the pan!How do you fry chicken in batches? Overcrowding the pan can lower the oil temperature and result in soggy chicken.
Let It Rest:How do I drain oil from fried chicken on wire rack? How do you keep the crust crispy? Let it rest for a few minutes before serving.
Experiment with Spices: Feel free to adjust the spices in the flour mixture to suit your taste. Add more cayenne pepper for extra heat, or try different herbs like rosemary or sage for a unique flavor.
I’ve also found that using a combination of all-purpose flour and cornstarch creates the perfect crispy texture. The cornstarch helps to absorb moisture and create a lighter, more delicate crust. And if you’re feeling adventurous, try adding a little bit of baking powder to the flour mixture. It will make the chicken even crispier!
Storing and Reheating Tips
If you happen to have any leftovers (which is rare in my house!), here’s how to store and reheat them:
Room Temperature: Fried chicken can be left at room temperature for up to 2 hours. After that, it should be refrigerated.
Refrigerator Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3-4 days.
Freezer Instructions: For longer storage, you can freeze fried chicken. Wrap each piece individually in plastic wrap, then place them in a freezer bag. Frozen fried chicken can be stored for up to 2-3 months.
Reheating Tips: To reheat fried chicken, preheat your oven to 350°F (175°C). Place the chicken on a wire rack lined with a baking sheet and bake for 15-20 minutes, or until heated through. You can also reheat fried chicken in the microwave, but it won’t be as crispy.
I always try to reheat my fried chicken in the oven. It helps to restore some of the crispiness. And if you’re freezing it, make sure to wrap it tightly to prevent freezer burn.
Frequently Asked Questions
Final Thoughts
So there you have it – Grandma’s Secret Buttermilk Chicken recipe! It’s a dish that’s near and dear to my heart, and I hope it becomes a favorite in your family too. It’s not just a recipe; it’s a piece of my history, and I’m so happy to share it with you. If you love this recipe, be sure to check out my other family favorites, like my Grandma’s Apple Pie or my Mom’s Famous Meatloaf. They’re all guaranteed to bring a smile to your face and fill your belly with love. Happy cooking! I can’t wait to hear how yours turns out. Leave a comment below and let me know what you think! And don’t forget to rate the recipe if you enjoyed it! Share your own variations, too – I’m always looking for new ideas.
chicken recipes
Ingredients
Main Ingredients
- 1.5 lbs Chicken breasts
- 1 cup All-purpose flour
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper.
- Dredge chicken in flour.
- Bake for 30 minutes, or until cooked through.
