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A plate of Grandma's Southern Fried Chicken | Jennifercooks.com

Grandma’s Southern Fried Chicken

My grandma’s tried and true Southern Fried Chicken is the best! Perfectly seasoned and fried crispy for the most delicious, juicy homemade fried chicken.
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Ingredients

  • 8 pieces skin-on bone-in chicken (breast, thighs, legs)
  • 2 tablespoons kosher salt
  • 3 tablespoons smoked paprika
  • 2 tablespoons ground white pepper
  • 1 tablespoon ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon freshly ground black pepper
  • 2 eggs
  • 1 cup buttermilk
  • ¼ cup Franks Red Hot Sauce
  • 2 cups flour
  • 1 cup cracker meal crushed saltine crackers or crushed potato chips
  • 2 quarts peanut or vegetable oil for deep frying

Instructions

  • Make the Dry Seasoning. In a medium bowl, combine 2 tablespoons kosher salt, 3 tablespoons smoked paprika, 2 tablespoons ground white pepper, 1 tablespoon ground black pepper, 1 tablespoon garlic powder, 1 tablespoon freshly ground black pepper. Whisk together to combine and then divide the seasoning into 2 batches. Use 1 batch for the dry rub and the other batch for the coating.
  • Dry Brine the Chicken. Rub the chicken pieces generously with 1 batch of the spice mixture and place it into a dish or bowl, cover, and refrigerate for 1-2 hours or overnight if time permits. Don’t skip this step! This will give your chicken a wonderful flavor!
  • Make the Coating. Mix the flour, cracker crumbs, and 1 batch of the spice mixture in a shallow casserole dish or large zip-top bag.
  • Mix the Wet Ingredients. In a large bowl or pie plate, whisk together the eggs, buttermilk, and hot sauce.
  • Prep the Oven. Preheat the oven to low heat (around 200 degrees) to keep the chicken warm as you fry it in batches.
  • Prep Fry Oil. Place a large heavy-bottom Dutch oven over medium-high heat. Attach a cooking thermometer to the side of the pan. Pour the oil into the pan and wait until it reaches 360 degrees F.
  • Dredge the Chicken. Dredge the chicken in the flour mixture, and then immediately dip it into the egg mixture, and then back into the flour mixture, and lightly shake off the excess.
  • Fry the Chicken. Fry the chicken in the hot oil for 14-15 minutes, flipping the pieces with tongs once, halfway through. Fry to a golden brown and remove to a paper towel-lined pan or plate.
  • Keep Warm. When working in batches, move the fried chicken to a lined baking sheet and place it in the warm oven, until all of the chicken is cooked.