Name: Grandma’s Simple Fried Chicken
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 4 Servings
Cuisine: American
Ingredients: 4 chicken breasts; 1 pt buttermilk; 2 cups all purpose flour; 1 tbsp salt; 1 tbsp pepper; Vegetable or canola oil

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Grandma’s Simple Fried Chicken

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Ingredients

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Grandma’s Simple Fried Chicken

Instructions

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Instructions

In a large baggy or large bowl, let the chicken strips soak in the buttermilk. Make sure that your contain is covered/ sealed and placed in the fridge for an hour and a half.

Take out of the fridge and let sit on the counter for an additional 30 minutes. You don't want the chicken to be too cold or else it will lower the temperature of the oil and it will not cook properly.

Heat your oil according to your fryer instructions. If you're using a dutch oven, heat your oil to 350 degrees F.

In a shallow bowl, whisk together the flour, salt, and pepper.

Take the strips of chicken one at a time, dip them in the flour mixture so that they are thoroughly coated. Place in the frying oil and cook for 4-5 minutes each or until completely done. Check for doneness with a meat thermometer making sure that the chicken is cooked through to 165 degrees F. If you do not have a thermometer, You can cut one of the strips open to make sure it's done and that there's no pink left.

Let the fried chicken rest on a paper towel to cool for about 5-10 minutes before serving.

ENJOY!!

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Tips & Tricks (5)

Buttermilk Soak Duration ⏱️
Marinate chicken breasts in buttermilk for at least 4-8 hours (or overnight) to tenderize the meat and enhance flavor through the lactic acid's natural enzymatic breakdown.
Oil Temperature Precision 🌡️
Maintain oil temperature between 325-350°F using a thermometer—too hot causes burnt exteriors with raw centers, while too cool results in greasy, soggy chicken.
Flour Coating Technique 🥄
Let buttermilk-soaked chicken air-dry for 10 minutes before dredging in seasoned flour, then let the coated pieces sit for 5 minutes—this creates a superior crispy crust that adheres properly.
Salt the Flour Mixture 🧂
Season your flour generously with salt and pepper before coating, since the simple recipe relies on the flour mixture for most of the seasoning rather than the meat itself.
Post-Fry Drainage Method 📄
Use a wire rack over paper towels instead of placing chicken directly on paper—this allows air circulation underneath to prevent steam from making the bottom soggy and keeps it crispy.