Southern Fried Chicken Recipe

Southern Fried Chicken is all about the crunch: buttermilk-marinated chicken in a craggy, well-seasoned crust, fried golden. It is the centrepiece of picnics, Sundays and celebrations.

Prep time

30 mins

Cook time

30 mins

Total time

60 mins

Servings

4 servings

Calories

680

Ingredients

• 1 kg chicken pieces (thighs, drumsticks)
• 500 ml buttermilk
• 2 tsp hot sauce
• 300 g plain flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil, for frying

Instructions

1. Marinate the chicken in buttermilk and hot sauce for at least 2 hours, or overnight.
2. Mix the flour with all the spices and seasonings.
3. Dredge each piece in the flour, dip back in buttermilk, then dredge again for a craggy coating.
4. Rest the coated chicken for 15 minutes so the crust sets.
5. Fry at 170C in batches for 12-15 minutes until deep golden and cooked through, then drain and rest 5 minutes.
6. Plate Southern Fried Chicken nicely, garnish as you like, and serve fresh.

Pro tips

• The double dredge is what builds the craggy crust.
• Let the oil recover between batches so the crust stays crisp.
• Resting after frying keeps the coating crunchy.

Frequently asked questions