Here’s everything you need to make Nana’s Fried Chicken, which serves about four people: 1 whole chicken, cut into pieces: Or about 3-4 pounds of your favorite cuts (thighs, drumsticks, breasts—whatever you prefer). 2 cups buttermilk: Essential for tenderizing the chicken and adding that tangy flavor. 2 cups all-purpose flour: The base for the crispy coating. 1 tablespoon paprika: Adds a touch of warmth and color. 1 tablespoon garlic powder: For a subtle, savory flavor. 1 teaspoon cayenne pepper: Adjust based on your spice preference for a little kick. Salt and black pepper to taste: Simple seasonings that bring out all the flavors. Vegetable oil for frying: Enough to fill your pan about an inch deep. Step-by-Step Instructions: Making Grandma’s Fried Chicken Read more on next page

Fry the chicken: Carefully place the dredged chicken pieces into the hot oil. Be sure not to overcrowd the pan—work in batches if needed. Fry each piece for about 8-10 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F).

Drain the chicken: Once fried, remove the chicken from the oil and let it drain on a wire rack over a baking sheet, or on a paper towel-lined plate. This keeps the chicken crispy by allowing the excess oil to drip off.

Step 4: Serve and Enjoy
Serve hot: Arrange your beautifully crispy fried chicken on a serving platter and dig in while it’s still hot and crunchy. Pair it with your favorite sides and enjoy the taste of home.

Variations & Tips: Customize Your Fried Chicken
Nana’s Fried Chicken is fantastic as-is, but here are some ways to make it your own:

Spice It Up
Smoked Paprika: Swap the regular paprika for smoked paprika to add a rich, smoky flavor that pairs wonderfully with the crispy chicken.

Herb Infusion: Add dried herbs like oregano, thyme, or rosemary to the flour mixture for an herby twist.

Double Dredge for Extra Crispiness