The only fast food I have really eaten and one that since I started to eat only free range meat that I actually miss is fried chicken, everyone loves fried chicken with that crispy crunchy coating and moist tender chicken inside, picking the bones to get the last morsels of meat from them.  For one reason or another it is not something I have cooked that often in the past, this is my method and recipe for making southern fried chicken, you can adjust the flour mix with various herbs and spices to get your own personal taste.

To get the most of this recipe you need to plan it in advance as you need to marinade the chicken in buttermilk for 24 hours minimum.  The enzymes in the butter milk help tenderise the chicken and keep it moist when frying, I also find you get a crisper end result.  Most supermarkets stock buttermilk.  I used 8 chicken thighs and 500 ml of buttermilk.



After the chicken has been marinated for 24 hours it is ready to be dredged in your flour mix.


flour mix

flour mix

The easiest way to coat your chicken is in a large food bag with your flour mix in, this is far less messy than a bowl with the mix in.

My mix for this recipe was.

  • 200g/7oz flour

  • 100g/3½oz rice flour

  • 4 tbsp cornflour

  • ¼ tsp cayenne pepper

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • 1 tbsp sea salt

  • 1 tsp paprika

  • 1 tsp baking powder

Remove the chicken from the buttermilk and add to the bag containing the flour, shake well coating each piece with your flour mix.  Pre heat a deep fat fryer to 165-170c, fry until golden and cooked through roughly 8 minutes for thigh joints.  I always use a temperature probe when cooking and test the core temp chicken should reach 165f or 73c to be safe.

Southern fried chicken

Southern fried chicken