Here is a **classic, old-fashioned, truly “Grandma’s” iron-skillet fried chicken** recipe — crisp, golden crust, juicy meat, and simple pantry flavors. This follows the traditional Southern method with buttermilk, cast iron, and shallow frying.
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# 🍗 **Grandma’s Iron-Skillet Fried Chicken**
## ⭐ Ingredients
### **Chicken**
* 1 whole chicken cut into 8 pieces
*(or 6–8 bone-in thighs/breasts/drumsticks)*
### **Buttermilk Marinade**
* 2 cups buttermilk
* 1 tbsp hot sauce (optional, but classic)
* 1–2 tsp salt
### **Seasoned Flour**
* 2 cups all-purpose flour
* 1 tsp salt
* 1 tsp black pepper
* 1 tsp paprika
* 1 tsp garlic powder
* ½ tsp onion powder
* ½ tsp cayenne pepper (optional)
### **For frying**
* Cast iron skillet
* Vegetable oil, peanut oil, or lard (traditional)
* Thermometer (helpful but not required)
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# 👩🍳 **Instructions**
## **1. Marinate the Chicken**
* Pat chicken dry.
* Mix buttermilk, hot sauce, and salt.
* Add chicken, cover, and refrigerate **at least 2 hours** (overnight is best!).
> This tenderizes the meat and makes the crust stick better.
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## **2. Prepare the Seasoned Flour**
In a large bowl or bag, combine the flour and spices.
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## **3. Dredge the Chicken**
* Remove chicken from buttermilk, letting excess drip off.
* Coat each piece in seasoned flour, pressing it on well.
* Let dredged chicken rest on a wire rack **10–15 minutes** — this helps the coating stay on.
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## **4. Heat the Skillet**
* Pour ½ inch of oil or melted lard into a **cast-iron skillet**.
* Heat to **325–350°F (160–175°C)**.
If you don’t have a thermometer, sprinkle a pinch of flour into the oil — it should sizzle immediately but not burn.
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## **5. Fry the Chicken**
1. Place chicken pieces in the skillet **skin-side down**, without crowding the pan.
2. Fry 6–8 minutes per side (legs/wings cook faster, breasts slower).
3. Turn pieces carefully using tongs.
4. Adjust heat as needed — grandma always said *“Let the skillet tell you.”*
Total time:
* **Dark meat:** ~14–18 minutes
* **Breasts:** ~18–22 minutes
> You want deep golden brown outside and 165°F internal temp.
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## **6. Drain Properly**
* Transfer chicken to a wire rack or paper towels.
* Sprinkle lightly with salt while hot (secret trick for flavor!).
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## **7. Serve**
Best served hot with:
* mashed potatoes
* biscuits
* collard greens
* corn on the cob
* honey on the side (optional but amazing)
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# ⭐ Grandma Tips (Authentic)
* **Let the oil recover** between batches — don’t rush.
* **Don’t flip too often**; 1–2 flips is enough.
* **Use cast iron** — holds steady heat and makes the best crust.
* **Mix lard + oil** for the most traditional flavor.
* **If crust browns too fast**, your heat is too high.
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If you want, I can give you:
🍗 A **Nashville hot fried chicken** version
🍗 A **crispy-spicy Korean fried chicken** twist
🍗 A **buttermilk oven-fried chicken** (lighter version)
Want any of those?
