Grandma’s Iron-Skillet Fried Chicken
This crispy, juicy fried chicken is an old-school Southern favorite straight from Grandma’s cast-iron skillet. Soaked in buttermilk, dredged in seasoned flour, and fried to golden perfection, it’s comfort food that tastes like home.
Equipment
- Large cast-iron skillet
- Large mixing bowl for buttermilk soak
- Medium bowl or shallow dish for seasoned flour
- Tongs
- Wire rack + baking sheet or paper towels
- instant-read thermometer for oil and chicken
- Meat thermometer (optional)
Ingredients
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp baking powder
- Oil for frying (lard or vegetable oil)
Instructions
- Place chicken pieces in a bowl and cover with buttermilk. Cover and refrigerate for at least 2 hours or overnight.
- In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and baking powder.
- Heat 1/2 inch of oil in a cast-iron skillet over medium heat until it shimmers. A pinch of flour should sizzle on contact.
- Remove chicken from buttermilk, let excess drip off, and dredge each piece in the seasoned flour. Press flour on to adhere.
- Place chicken in skillet skin side down. Fry in batches without overcrowding, maintaining oil temperature.
- Cook chicken 6–8 minutes per side, or until golden and cooked through. Internal temp should reach 165°F.
- Transfer chicken to wire rack or paper towels to drain. Let rest a few minutes before serving hot.
Notes
For best results, marinate the chicken overnight in buttermilk. Use a heavy cast-iron skillet for even frying. Don’t overcrowd the pan — fry in batches to keep the oil hot and the crust crispy.