Can Southern Fried Chicken be made ahead of time?
Southern Fried Chicken is best cooked and consumed immediately.
Is Southern Fried Chicken suitable for leftovers?
Leftovers can be refrigerated for up to 2 days and reheated in the microwave or oven, however, the coating will soften. Not suitable to freeze.
Southern Fried Chicken
Share PrintA quick and easy recipe to prepare everyone's favourite Southern Fried Chicken. Serve it with a salad or use it to make delicious burgers.
Click to change the servings
Ingredients
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt flakes, plus extra to serve
- 4 boneless, skinless chicken thighs, visible fat trimmed
- 250 ml (1 cups) buttermilk
- 300 g (2 cups) plain (all-purpose) flour
- Oil, for frying (see note 1)
Instructions
- In a small bowl, combine the spices and salt. Sprinkle the mixture over both sides of the chicken.
- Dredge the chicken in the buttermilk, followed immediately by the flour. Shake off any excess.
- In a large, deep pan, heat the oil over medium heat.
- Cook the chicken for 8–12 minutes or until crisp and golden.
- Drain on a paper towel.
- Sprinkle with extra salt to serve.
Nutrition information
Nutrition Facts
Southern Fried Chicken
Amount per Serving
Calories
1034
% Daily Value*
Fat
73
g
112
%
Saturated Fat
11
g
69
%
Trans Fat
0.02
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
45.5
g
Cholesterol
114
mg
38
%
Sodium
762
mg
33
%
Potassium
529
mg
15
%
Carbohydrates
64
g
21
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
32
g
64
%
Vitamin A
1298
IU
26
%
Vitamin C
1
mg
1
%
Calcium
110
mg
11
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer re gluten-free and dairy-free recipes
Recipe notes
Note 1 – Deep-frying is the best way to achieve crispy golden chicken. A high smoke point, neutral oil, such as canola (rapeseed) or vegetable oil, is best. You will need enough oil so that the base of the pan is fully covered and at least 3 cm (1¼ inches) deep. This is a video on how you can clean your oil and reuse it – although I usually skip this step, strain the oil and keep it in a jar, refrigerated, until I need to use it again.
