Everyday Kitchen

American/Southern · Dinner

Southern Fried Chicken

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Southern Fried Chicken is a American/Southern dish. Keep oil temperature steady and check beside the bone.

Prep
25 min
Cook
35 min
Rest, soak, marinate or chill
240 min
Total
300 min
Servings
6
Difficulty
Easy
Cuisine
American/Southern
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Southern Fried Chicken. The photograph includes fried okra and macaroni cheese not included in this draft.
The photograph includes fried okra and macaroni cheese not included in this draft. Representative photograph of Southern Fried Chicken. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Marinade

Coating

Frying

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Marinate · About 240 min

  1. Mix 1500 g chicken pieces, bone-in, 500 ml buttermilk, 1 tsp salt, 1 tsp hot sauce; refrigerate 4 hours.

Coat · About 10 min

  1. Mix 250 g plain flour, 50 g cornflour, 2 tsp paprika, 1 tsp garlic powder, 1 tsp salt, ½ tsp pepper. Drain chicken and press into flour; rest on a rack 10 minutes.

Fry · About 18 min

  1. Heat 1500 ml neutral oil to 165°C / 330°F in a deep pan less than half full. Fry in batches 12–18 minutes, turning, until thickest pieces reach 74°C / 165°F. Drain on a rack.

    Check: Look for this result: thickest pieces reach 74°C / 165°F.

Tips

  • Keep oil temperature steady and check beside the bone.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use plain yogurt thinned with milk instead of buttermilk.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the coating ingredients for Southern Fried Chicken ahead and keep them separate. Coat close to cooking; fry on the serving day for a crisp surface. Keep perishable ingredients refrigerated throughout preparation.

FAQ

What matters most when making Southern Fried Chicken?

Keep oil temperature steady and check beside the bone.

What can I substitute in Southern Fried Chicken?

Use plain yogurt thinned with milk instead of buttermilk.

Can I prepare Southern Fried Chicken ahead?

Prepare the coating ingredients for Southern Fried Chicken ahead and keep them separate. Coat close to cooking; fry on the serving day for a crisp surface. Keep perishable ingredients refrigerated throughout preparation.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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