Brenda Gantt Fried Chicken
- Prep 20 min + 4 hr marinade
- Cook 25 min
- Total about 4 hr 45 min
- Serves 5
- Level Easy
About Brenda Gantt’s Fried Chicken
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her warm, unhurried cooking videos and the sign-off “It’s gonna be good, y’all.” Fried chicken is one of the dishes most associated with her kitchen, the kind of recipe she says belongs in every cook’s collection.
This version follows the classic Southern method: a buttermilk soak to season and tenderize the chicken, a simple seasoned-flour dredge, and a pan fry in a heavy cast-iron skillet rather than a deep fryer. It’s a technique that’s been passed down for generations across Southern kitchens, where buying a whole chicken and cutting it up yourself has always been more economical than buying parts.
The result is chicken with a craggy, deeply golden crust and juicy meat underneath, best served warm with classic sides. If you’re building a full Southern spread, it pairs naturally with dishes like our cabbage casserole and buttermilk biscuits.
Watch How It’s Made
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Brenda Gantt Fried Chicken Recipe
Total time includes a required 4-hour buttermilk marinade (up to 24 hours ahead).
Ingredients
Chicken & Marinade
Coating & Frying
Kitchen Tools Needed
- Deep, heavy skillet (cast iron preferred)
- Deep-fat or candy thermometer
- Large paper bag or bowl for dredging
- Wire rack & rimmed baking sheet
- Tongs
New to frying? Check our kitchen guides for tips on choosing a good skillet and thermometer.
Instructions
- Marinate the chicken. In a large bowl, mix the buttermilk with 2 teaspoons salt and ½ teaspoon pepper. Add the chicken, toss to coat, cover, and refrigerate at least 4 and up to 24 hours, turning occasionally.
- Make the seasoned flour. In a large paper bag or bowl, combine the flour, paprika, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper.
- Coat the chicken. Working in batches, drop the chicken pieces into the flour mixture and shake to coat completely. Set the coated chicken on a wire rack over a baking sheet and let rest about 10 minutes so the coating sets.
- Heat the oil. Pour oil into a deep, heavy skillet, preferably cast iron, to a depth of about ½ inch. Heat over medium-high heat until a thermometer reads 350°F.
- Fry the chicken. Arrange the chicken skin side down in the hot oil; the temperature will drop to about 300°F. Partially cover the skillet and fry until golden brown, about 5 minutes, maintaining 300 to 325°F. Turn and fry uncovered until deep golden and an instant-read thermometer reads 165°F in the thickest piece, 5 to 7 minutes more.
- Drain and serve. Transfer the chicken to a clean wire rack to drain briefly. Serve warm or at room temperature.
Fry in batches rather than crowding the pan. Too many pieces at once drops the oil temperature and makes the coating greasy instead of crisp.
Nutrition Facts
| Calories | 460 |
|---|---|
| Protein | 29 g |
| Carbohydrates | 16 g |
| Fat | 31 g |
| Fiber | 1 g |
| Sodium | 680 mg |
| Sugar | 1 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Nutritional Notes
High in Protein
Chicken is a good source of protein, which supports muscle repair and helps you feel full.
B Vitamins
Chicken naturally provides niacin and B6, which support energy metabolism.
An Occasional Treat
Pan frying adds significant fat and calories, so this dish is best enjoyed in moderation rather than as an everyday meal.
Lighten It Up
Removing the skin before eating, or draining well on a wire rack, reduces some of the fat without changing the marinating and seasoning steps.
What to Avoid
Preparation Mistakes
- Don’t skip the buttermilk marinade. Skipping it or rushing it leads to blander, less tender chicken.
- Don’t crowd the skillet. Too many pieces at once drops the oil temperature and makes the coating soggy instead of crisp.
- Don’t skip the resting step after dredging. Ten minutes on a rack helps the flour coating stick instead of falling off in the oil.
Storage Mistakes
- Don’t store it while hot. Let it cool to room temperature first to avoid trapping steam and softening the crust.
- Don’t reheat in the microwave if you want it crispy. It will cook through but the coating turns soft; use the oven instead.
Dietary Considerations
- Contains Dairy (buttermilk)
- Contains Gluten (flour)
- High in Fat
- Moderate Sodium
Pro Tips for the Best Fried Chicken
- Marinate overnight if you can. A full 24 hours in buttermilk gives the deepest flavor.
- Use a thermometer. Guessing oil temperature leads to greasy or undercooked chicken. Aim for 300 to 325°F while frying.
- Choose cast iron if you have it. It holds heat steadily, which helps the coating brown evenly.
- Fry in batches. Give each piece room so the oil temperature doesn’t drop too far.
- Drain on a wire rack, not paper towels, so steam escapes instead of softening the crust.
- Let it rest a few minutes before serving so the juices settle.
Want more techniques like these? Browse our cooking tips.
What to Serve With Fried Chicken
Beverages
- Sweet tea
- Lemonade
- Chardonnay
For Dessert
When to serve it: Sunday supper, summer cookouts, potlucks, and family gatherings.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Buttermilk | 1½ cups milk + 1½ tablespoons lemon juice or vinegar, rested 5 minutes | A reasonable stand-in if you’re out of buttermilk. |
| All-purpose flour | Half flour, half cornstarch | Gives an extra-crisp, lighter crust. |
| Sweet paprika | Smoked paprika | Adds a deeper, smokier flavor. |
| Vegetable oil | Peanut oil or canola oil | Any neutral, high smoke point oil works. |
| Whole chicken, cut up | Bone-in thighs or drumsticks only | Cooks a bit more evenly since pieces are a similar size. |
Storage & Reheating
Refrigerator
Cool completely, then store in an airtight container for 3 to 4 days.
Freezer
Freeze cooked, cooled chicken in a freezer-safe bag or container for up to 4 months. Thaw overnight in the refrigerator.
Reheating
Oven at 375°F for 15 to 20 minutes on a wire rack to re-crisp the coating. Avoid the microwave if you want it crispy.
Make ahead: the buttermilk marinade can be done up to 24 hours in advance, which also makes the chicken more flavorful.
Frequently Asked Questions
Buttermilk is slightly acidic, which gently tenderizes the chicken, and it also helps the seasoned flour cling to the surface. Marinating for at least 4 hours gives the best flavor and texture; overnight is even better.
Yes. A cut-up whole chicken gives the classic mix of white and dark meat, but you can use all thighs, all drumsticks, or all breasts. Bone-in, skin-on pieces fry up the crispiest. If using only boneless breasts, cut the frying time and check the internal temperature earlier, since they cook faster.
A neutral oil with a high smoke point works best: vegetable oil, peanut oil, or canola oil. Peanut oil is a traditional Southern choice and adds very little flavor of its own. Avoid oils with low smoke points, like olive oil, for pan frying.
Let the coated chicken rest on a wire rack for about 10 minutes before frying so the flour adheres well. Fry in batches so the pan isn’t overcrowded and the oil temperature stays steady, and drain the finished chicken on a wire rack instead of paper towels, which can trap steam and soften the crust.
You can bake buttermilk-marinated, flour-coated chicken on a wire rack at 425°F for about 35 to 45 minutes for a similar, though less crispy, result. A light spray of oil on the coating before baking helps it brown. It won’t be quite as crisp as pan-fried chicken.
Use an instant-read thermometer. The internal temperature should read 165°F in the thickest part of the piece, away from the bone. The juices should also run clear, and the coating should be deep golden brown on both sides.
Reader Reviews
More Brenda Gantt Recipes
- Cabbage CasseroleA creamy, cheesy Southern side with a cracker topping
- Cucumber Tomato Onion SaladA cool, crisp side to balance a fried dinner
- Buttermilk Biscuit RecipeFlaky biscuits made the classic Southern way
- Apple Pie RecipeA warm, classic dessert to finish the meal
- Banana Pudding RecipeCreamy, old-fashioned Southern banana pudding
- Brownie RecipeRich, fudgy brownies for dessert
It’s gonna be good, y’all. Make it for your next family supper.
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