Grannie’s Buttermilk Fried Chicken

Grannie's Buttermilk Fried Chicken - Best fried chicken you'll ever have!

What’s the first thing we think of when recalling visits to Grandma and Grandpa’s house? Yeah you know it – all that good eating! My Grannie spoiled me with so much delicious southern cooking each time I visited, it’s a surprise my parents didn’t have to roll me out afterwards.

Nothing brings back precious memories of my grandparents quite like my Grannie’s cooking, and she was locally famous for cooking two very delicious things:

  1. Some really amazing chocolate fudge.
  2. The best fried chicken of, like… all time, ever.

Grannie's Buttermilk Fried Chicken - Frying away!

The best part about Grannie’s fried chicken? The crumblies. Oh my goodness y’all, the crumblies. If you’re not familiar with the delicious little blessings that crumblies are, they are the bits of batter that fry up by themselves when making fried chicken. These are treated like gold in my family, and we were always fighting over who would get them with each batch of fried chicken.

Grannie's Buttermilk Fried Chicken - Almost ready to eat!

You are welcome to follow the recipe below and make this delicious dish for yourself, but promise me one thing in return:

You will do whatever it takes to get the crumblies. They’re worth any friendships that may be damaged in the battle.

You can thank me later.

Grannie's Buttermilk Fried Chicken - So delicious and easy to make!

Grannie’s Buttermilk Fried Chicken

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 4

Grannie’s Buttermilk Fried Chicken

A true southern treat - this fried chicken recipe has been passed down through our generations, and is super easy to make!


  • 2 lb (frozen or thawed) chicken tenderloins, boneless and skinless
  • 2 c buttermilk
  • self-rising flour
  • peanut oil
  • 1 tbsp salt
  • 1 tsp pepper


  1. Combine the salt and buttermilk in a shallow dish or ziplock baggie.
  2. Add chicken tenderloins to the buttermilk. Cover or seal, and refrigerate everything overnight.
  3. Pour the peanut oil into a dutch oven or large deep skillet to a depth of about 1.5 inches. Heat to 360 degrees using a kitchen thermometer.
  4. Remove the chicken tenderloins and place them into a large ziplock bag, discarding the buttermilk.
  5. Add enough self-rising flour to the baggie to thoroughly coat the chicken. Toss the chicken around inside the bag to cover evenly.
  6. Add chicken to the peanut oil a few pieces at a time and fry. (You can add in some extra batter from the bag now to make some extra crumblies, too!)
  7. Cook about 6-7 minutes, turning occasionally, or until the chicken is a golden brown color.
  8. Repeat until all your delicious chicken is fried!