Grandma’s Iron-Skillet Fried Chicken. This is my grandma’s favorite fried chicken made in an iron skillet. It’s crunchy on the outside and juicy inside. The chicken soaks in tangy buttermilk and gets a tasty spice coating before frying. It’s perfect for family dinners and makes everyone smile.
A simple, homey fried chicken recipe passed down from Grandma. Chicken soaks in buttermilk, is coated with seasoned flour, and fried in a cast-iron skillet until golden and crispy. Easy to make, comforting to eat, and great with mashed potatoes, biscuits, or a fresh salad for a family meal.
Ingredients
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8 bone-in chicken pieces (drumsticks and thighs)
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2 cups buttermilk
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2 teaspoons salt, divided
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1 teaspoon black pepper, divided
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1 teaspoon garlic powder
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1 teaspoon paprika
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2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon onion powder
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1 teaspoon cayenne pepper (optional)
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Vegetable oil for frying
Iron-Skillet Fried Chicken: Directions
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Put the chicken in a large bowl and pour the buttermilk over it. Sprinkle in 1 teaspoon salt and 1/2 teaspoon black pepper. Cover the bowl and keep it in the fridge for at least 4 hours or overnight.
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In a shallow dish, mix the flour, baking powder, the rest of the salt, the rest of the black pepper, garlic powder, onion powder, paprika, and cayenne (if you like it a little spicy).
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Take the chicken out of the buttermilk and let the extra drip off. Press each piece into the flour mix so it is fully coated.
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Pour about 1 inch of vegetable oil into a big cast iron pan. Heat the oil over medium heat until it is hot (about 350°F / 175°C).
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Carefully put the chicken pieces into the hot oil. Fry each piece for 12–15 minutes per side, turning as needed, until the outside is deep golden and the chicken reaches 165°F (74°C) inside.
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Move the cooked chicken to a wire rack or a plate lined with paper towels to drain for a few minutes.
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Serve the chicken warm with mashed potatoes, biscuits, coleslaw, or your favorite sides.