Nora
Sink your teeth into nostalgia with this Crispy Country Fried Chicken Like Grandma Made. Every bite delivers juicy chicken wrapped in a golden, crunchy crust that crackles just right. It takes you straight to cozy Sunday dinners, porch swings, and homemade iced tea. Whether you’re craving a taste of home or want to introduce your kids to classic comfort food, this fried chicken delivers with every flavorful crunch.
There’s a reason grandma’s chicken was unforgettable. The buttermilk soak, the seasoned flour dredge, and that satisfying sizzle in hot oil create a texture and flavor that’s timeless. This recipe honors that tradition but adds a few modern touches to ensure even beginner cooks can pull it off with ease.
Why You’ll Love This Crispy Country Fried Chicken Like Grandma Made
- Perfectly crispy coating with tender, juicy meat inside
- Uses basic pantry staples
- Great for family dinners, potlucks, or casual weekends
- Reheats beautifully in the oven or air fryer
- Tastes just like home with every bite
What Kind of Chicken Should I Use?
This recipe works best with boneless, skinless chicken breasts or thighs. If you’re after that classic texture and bite, go for a mix of both. Chicken breasts offer a leaner, firmer bite, while thighs are juicier and more flavorful. Slice them thinly for quicker frying and better crunch. If you’re a traditionalist, bone-in pieces also fry up beautifully, though they take a bit longer to cook.
Ingredients for the Crispy Country Fried Chicken Like Grandma Made
Every component in this recipe brings essential flavor and texture. Here’s why each one matters:
- Chicken breasts or thighs: These are the stars of the show. You want boneless cuts for easy frying, with thighs offering more moisture and flavor.
- Buttermilk: Acts as a tenderizer and flavor booster. It helps the coating stick and adds subtle tanginess.
- All-purpose flour: The foundation of the crispy crust. It browns up beautifully and gives that iconic crunch.
- Cornstarch: Adds an extra layer of crispiness and keeps the coating light.
- Salt and black pepper: The basics that amplify all other flavors.
- Paprika: Offers warmth and color to the crust.
- Garlic powder and onion powder: For rich, savory notes that permeate every bite.
- Cayenne pepper (optional): Adds a little Southern heat for those who like a kick.
- Eggs: Help bind the flour mixture to the chicken.
- Oil for frying: Use vegetable or canola oil for a clean, neutral flavor and high smoke point.
How To Make the Crispy Country Fried Chicken Like Grandma Made
Step 1: Prep the Chicken
Slice your chicken breasts or thighs into even, thin pieces to ensure uniform cooking. Place them in a bowl with buttermilk and let them soak for at least 1 hour, or overnight for ultimate tenderness.
Step 2: Mix the Coating
In a shallow bowl, combine the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne (if using). In a separate bowl, beat the eggs.
Step 3: Dredge the Chicken
Remove chicken from the buttermilk, letting the excess drip off. Dip into the egg, then dredge each piece in the flour mixture, pressing to coat well. For extra crunch, dip again in egg and dredge once more.
Step 4: Fry to Perfection
Heat oil in a deep skillet to 350°F. Fry chicken pieces in batches, avoiding overcrowding. Cook for 4–6 minutes per side or until golden brown and cooked through. Transfer to a wire rack or paper towels to drain.
Step 5: Serve It Up
Serve hot with your favorite sides—like mashed potatoes, gravy, or a crisp salad—and enjoy that irresistible crunch.
Serving Suggestions for Crispy Country Fried Chicken Like Grandma Made
Whether you’re plating it for Sunday dinner or packing it in a picnic basket, this fried chicken is irresistibly versatile. Serve it hot and fresh with fluffy mashed potatoes and a drizzle of creamy country gravy. Or go classic Southern with coleslaw, cornbread, and sweet tea.
It also works beautifully as a main course in a hearty lunch bowl—add rice, greens, and your favorite dressing for a filling and colorful meal.
How to Serve and Store This Crispy Country Fried Chicken Like Grandma Made
This recipe feeds 4 to 6 people generously. For best results, serve it right after frying, while the crust is crispy and hot. If you have leftovers, let them cool completely before storing in an airtight container. Refrigerate for up to 3 days.
To reheat, skip the microwave and pop them in the oven or air fryer at 375°F for 10 minutes. This keeps the outside crisp and the inside moist.
What to Serve With Crispy Country Fried Chicken Like Grandma Made
Mashed Potatoes with Gravy
Creamy and buttery, they pair perfectly with the chicken’s crispy coating.
Buttery Cornbread
A Southern staple that adds a sweet, crumbly bite to your meal.
Creamed Greens
Think collard or mustard greens cooked down with onion and garlic—comfort food to the core.
Macaroni and Cheese
The ultimate indulgent side with a gooey, cheesy pull in every forkful.
Dill Pickle Potato Salad
A tangy, crunchy contrast that cuts through the richness of the chicken.
Coleslaw
Cool, crisp, and just the right amount of creamy—adds freshness to the plate.
Honey Butter Biscuits
Slightly sweet and flaky, they round out the meal like a warm hug.
Want More Chicken Dinner Ideas?
If you love this Crispy Country Fried Chicken Like Grandma Made, then don’t stop here! Try these other hearty, flavor-packed chicken dinners:
- Longhorn Parmesan Crusted Chicken for cheesy, crispy comfort.
- Garlic Parmesan Cheeseburger Bombs if you’re craving cheesy-meaty bites.
- Cheesy Zucchini Casserole as a cheesy veggie side.
- Creamy Garlic Chicken Breasts for a saucy and rich skillet favorite.
- Homemade Pollo Loco for juicy grilled flavor with Latin flair.
Save This Pin For Later
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And let me know in the comments how yours turned out. Did you add cayenne for extra kick? Serve it with biscuits or gravy?
I love hearing how you make these recipes your own. Questions are always welcome too—let’s make every meal a celebration.
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Crispy Country Fried Chicken Like Grandma Made
Equipment
- Deep skillet or Dutch oven
- Mixing bowls
- Wire rack or paper towels
Ingredients
Ingredients
- 1.5 lbs chicken breasts or thighs
- 1 cup buttermilk
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon cayenne pepper optional
- 2 eggs beaten
- 2 cups oil for frying vegetable or canola oil
Instructions
- Slice chicken into thin, even pieces. Soak in buttermilk for at least 1 hour or overnight.
- In a bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
- Beat eggs in a separate bowl.
- Dredge chicken: remove from buttermilk, dip in eggs, then coat in flour mix. Repeat for double coating.
- Heat oil to 350°F in a deep skillet. Fry chicken in batches, 4–6 minutes per side.
- Drain on a wire rack or paper towels. Serve hot with sides of choice.