Brenda Gantt Fried Chicken Recipe

In the South, some popular cooks love sharing their kitchen secrets, and Brenda Gantt is one of them. I’m a huge fan of her.

I love simple and classic southern recipes, and she always shares dishes that bring back that warm southern feeling. Every time I want that old-fashioned fried chicken taste, I follow her copycat version.

My husband Mike loves it too. One evening, when I served him this fried chicken, he smiled and said it reminded him of his grandma’s Sunday dinners.

That same golden crust, that juicy bite – it was just pure comfort. So, if you love southern-style meals or have seen Brenda’s cooking videos and want to make her recipes yourself, this is for you.

Just follow this copycat Brenda Gantt Fried Chicken Recipe, made from scratch. I can assure you, it gives the same crispy, tender, and delicious result that she’s known for.

What Makes Her Recipe Special?

The secret behind Brenda Gantt’s fried chicken is her use of buttermilk. She loves buttermilk because it makes the chicken so tender and juicy.

Buttermilk also helps the flour stick to the chicken, creating a crunchy outer layer that cooks just right every time.

This little trick makes the chicken taste rich and soft inside while staying crispy outside.

Secrets to Crunchy Southern Fried Chicken

For extra crispy chicken, try these tips.

First, let the coated chicken sit in the fridge for 30 minutes before frying. This dries out the coating. Dry coating gets crispier.

Second, add cornstarch to your flour mixture. Use about ¼ cup of cornstarch with 2 cups of flour. Cornstarch makes things extra crunchy.

Third, double coat your chicken. Dip it in buttermilk and flour twice. This creates a thicker crust.

Fourth, make sure your oil stays hot enough. Low temperature makes soggy chicken. Keep the heat steady.

Fifth, don’t cover the chicken while it rests. Covering traps steam. Steam makes the coating soft. Let the chicken sit uncovered on paper towels after frying.

Brenda Gantt Fried Chicken Ingredients

You do not need many items for this recipe. Most are probably in your kitchen right now. If you are missing something, I will share some easy swaps you can use.

• Whole Chicken (1, about 3–4 pounds): A full chicken cut into pieces – thighs, legs, wings, and breasts – gives the best flavor mix. Pre-cut chicken from the store also works fine. Fresh chicken with a pink color and no odor gives the best results. You can also use only thighs or drumsticks if you like dark meat more.
• Salt (2 teaspoons): Brings out the natural flavor of the chicken. Regular table salt or sea salt both work well, and the amount can be adjusted to taste.
• Black Pepper (1 teaspoon): Adds a touch of spice. Freshly ground pepper gives the best flavor, but pre-ground pepper works fine.
• Buttermilk (1–2 cups): This makes the chicken tender and helps the flour coating stick properly. Buttermilk is thick and creamy. To make homemade buttermilk, mix 1 tablespoon of lemon juice or vinegar with regular milk. Let it sit for 5 minutes until it gets thick. This substitute works great when you don’t have store-bought buttermilk.
• Self-Rising Flour (2–3 cups): Contains baking powder, which helps create a light, crispy crust. White Lily is a classic choice. All-purpose flour can be used instead by adding 1 teaspoon of baking powder per cup.
• Cooking Oil or Lard (2–3 cups): The frying oil needs to be about one inch deep in your skillet. Vegetable oil, peanut oil, or even old-fashioned lard works perfectly. Each gives a slightly different flavor – peanut oil makes it nutty, lard makes it richer, and vegetable oil keeps it neutral.

Equipment Needed

1. Sharp knife – for cutting the chicken
2. Knife sharpener – keeps your blade ready
3. Cutting board – protects your counter
4. Large bowl – holds the chicken pieces
5. Deep skillet or frying pan – needs high sides
6. Two forks – for turning chicken pieces
7. Paper towels – drains extra oil
8. Large plate or platter – holds cooked chicken
9. Measuring cups and spoons – gets amounts right
10. Thermometer (optional) – checks oil heat

How to Make Brenda Gantt Fried Chicken at Home

Step 1 | Prepare the Chicken

Rinse and pat dry the chicken pieces. Cut them into serving sizes like thighs, legs, wings, and breasts. Remove any extra fat or skin if you like, but keeping the skin makes it crispier.

Step 2 | Season the Chicken

Place the chicken in a bowl. Sprinkle salt and black pepper on all sides. Rub it gently so the seasoning sticks.

Step 3 | Add Buttermilk

Pour buttermilk over the chicken until each piece is coated. Let it rest for about 15–20 minutes. This helps tenderize the chicken and adds flavor.

Step 4 | Prepare the Flour Mixture

In a separate bowl, pour about two cups of self-rising or all-purpose flour. Add a pinch of salt and black pepper. Stir until mixed evenly.

Step 5 | Coat the Chicken

Take one piece of chicken from the buttermilk and let the extra drip off. Roll it in the flour until fully covered. Gently shake off any excess flour. Repeat for all pieces. Make sure every piece looks dry and well coated before frying.

Step 6 | Heat the Oil

Pour about one inch of oil into your skillet. Heat it over medium-high heat until hot but not smoking. You can test it by dropping a small bit of flour in – if it sizzles, it’s ready.

Step 7 | Fry the Chicken

Carefully place a few pieces in the skillet. Don’t crowd the pan; fry in batches. Let them cook for 8–10 minutes on one side until golden brown. Turn them gently with tongs or forks and cook the other side for another 8–10 minutes.

Step 8 | Check for Doneness

Chicken should reach 165°F inside. The crust will look deep golden and crisp. Remove each piece and place it on paper towels to drain the oil.

Step 9 | Repeat with Remaining Pieces

Continue frying the remaining chicken pieces in batches. Keep the first batch warm in a 200°F oven while cooking the rest. This keeps everything crispy and ready to serve together.

Step 10 | Serve and Enjoy

Once all the chicken is done, arrange it on a big platter. Sprinkle a small pinch of salt over the top while it’s still hot for extra flavor. Serve it warm and fresh for the best taste.

Pro Tips & Common Mistakes To Avoid

• Dry Chicken Before Marinating: Make sure you pat the chicken dry after rinsing. If the chicken is wet, the buttermilk and flour won’t stick as well.
• Do Not Skip the Buttermilk Soak: Even 15 minutes in buttermilk makes a big difference. It makes the chicken juicy and helps the crust stay on.
• Keep Your Oil Temperature steady: If you add too many cold chicken pieces at once, the oil temperature will drop. This makes the chicken greasy. Fry in small batches so the oil stays hot.
• Let the Coated Chicken Rest: After you coat the chicken in flour, let it sit for 5 minutes before frying. This helps the coating set so it does not fall off in the oil.
• Do Not Cover the Chicken Right Away: After frying, let the chicken sit on the paper towels without covering it. If you cover it, the steam will make the crispy crust soft.
• Avoid Moving the Chicken Too Much: Once you place the chicken in the oil, leave it alone for a few minutes. Let the crust form before you try to turn it. If you move it too soon, the coating might stick to the pan.

What to Serve with Fried Chicken

Fried chicken goes well with almost anything, but I love keeping it Southern and simple.

A side of creamy mashed potatoes with a little gravy makes a perfect pair. Fresh coleslaw adds a cool crunch that balances the crispy chicken.

Sometimes I also make buttered corn on the cob or baked mac and cheese. On hot days, sweet tea and a slice of cornbread turn it into a real Southern meal.

My husband Mike often asks for biscuits too – he loves tearing one open and adding a small piece of chicken inside.

Storage and Reheating

1. Fridge: Place leftover chicken in an airtight container lined with paper towels. It will stay good in the fridge for about 3–4 days. The paper towel helps absorb moisture and keeps the crust from turning soggy.

2. Freezer: For longer storage, wrap each piece in foil or plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to 2 months. Label the bag with the date so you’ll know how long it’s been stored.

3. Reheating: To bring back the crispy texture, reheat fried chicken in an oven or air fryer at 375°F for 10–15 minutes. Avoid microwaving, as it can make the crust soft and rubbery. Always check that the inside is hot before serving.

For frozen chicken, let it thaw in the fridge overnight first. Then reheat using the same oven method. This gives you the best results.

Brenda Gantt Fried Chicken Recipe FAQs

1. How do I keep the coating from falling off?

The key is to make sure the chicken is well coated in flour and not too wet. Shake off excess buttermilk before dipping it in flour, and don’t move the pieces too much while frying. Let each side cook before turning it.

2. Why is my fried chicken not crispy?

Usually, this happens when the oil isn’t hot enough. The right temperature helps seal the crust quickly. If oil is too cool, the chicken absorbs it and becomes greasy instead of crisp.

3. Can I air fry Brenda Gantt’s fried chicken?

Yes, it’s possible, but the texture will differ. Air fryers use less oil, so the coating might not be as thick or crunchy. For a closer taste, lightly spray each piece with oil before air frying at 375°F for 20–25 minutes, turning halfway through.

4. Can I prepare the chicken ahead of time?

You can prepare the chicken a few hours ahead. You can cut and season the chicken, then let it soak in the buttermilk in the refrigerator for up to 4 hours.

You can also coat the chicken in flour and then place the pieces on a baking sheet. Keep them in the fridge until you are ready to fry. This can help the coating stick even better.

5. My chicken is brown but not cooked inside. What should I do?

If the outside is getting too dark but the inside is still pink, the heat is too high. Lower the stove temperature to medium. Carefully remove the chicken that is getting too dark. Let the oil cool down a little.

Then, you can finish cooking the chicken in a 350°F oven on a baking sheet until it reaches the safe internal temperature of 165°F.

Continue to Content

Yield: 4

Brenda Gantt Fried Chicken Recipe

Print

Make Brenda Gantt Fried Chicken at home in 1 hr 25 min! Crispy, juicy, southern-style chicken that serves 4–6. Follow this easy from-scratch recipe.

Prep Time: 25 minutes

Cook Time: 40 minutes

Additional Time: 20 minutes

Total Time: 1 hour 25 minutes

Ingredients

• Whole Chicken – 1 (3–4 pounds), cut into pieces (thighs, legs, wings, breasts)
• Salt – 2 teaspoons
• Black Pepper – 1 teaspoon
• Buttermilk – 1–2 cups (for soaking chicken)
• Self-Rising Flour – 2–3 cups (or all-purpose flour + 1 tsp baking powder per cup)
• Cooking Oil or Lard – 2–3 cups (for frying, about 1-inch depth)

Instructions

1. Rinse and pat dry the chicken pieces. Cut them into serving sizes like thighs, legs, wings, and breasts. Remove any extra fat or skin if you like, but keeping the skin makes it crispier.
2. Place the chicken in a bowl. Sprinkle salt and black pepper on all sides. Rub it gently so the seasoning sticks.
3. Pour buttermilk over the chicken until each piece is coated. Let it rest for about 15–20 minutes. This helps tenderize the chicken and adds flavor.
4. In a separate bowl, pour about two cups of self-rising or all-purpose flour. Add a pinch of salt and black pepper. Stir until mixed evenly.
5. Take one piece of chicken from the buttermilk and let the extra drip off. Roll it in the flour until fully covered. Gently shake off any excess flour. Repeat for all pieces. Make sure every piece looks dry and well coated before frying.
6. Pour about one inch of oil into your skillet. Heat it over medium-high heat until hot but not smoking. You can test it by dropping a small bit of flour in - if it sizzles, it’s ready.
7. Carefully place a few pieces in the skillet. Don’t crowd the pan; fry in batches. Let them cook for 8–10 minutes on one side until golden brown. Turn them gently with tongs or forks and cook the other side for another 8–10 minutes.
8. Chicken should reach 165°F inside. The crust will look deep golden and crisp. Remove each piece and place it on paper towels to drain the oil.
9. Continue frying the remaining chicken pieces in batches. Keep the first batch warm in a 200°F oven while cooking the rest. This keeps everything crispy and ready to serve together.
10. Once all the chicken is done, arrange it on a big platter. Sprinkle a small pinch of salt over the top while it’s still hot for extra flavor. Serve it warm and fresh for the best taste.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 520Total Fat: 30gSaturated Fat: 6gCholesterol: 135mgSodium: 850mgCarbohydrates: 28gFiber: 1gSugar: 1gProtein: 38g

This Brenda Gantt Fried Chicken Recipe is more than just a meal – it’s a taste of southern tradition that fills the kitchen with warmth. The crispy crust, juicy chicken, and simple ingredients make it something special.

Try this copycat recipe yourself and adjust flavors as you like. Share your cooking story and see how close to Brenda’s famous chicken you can get.