Quick & Easy

Southern fried chicken

Feeling peckish?
Super Bowl snacks

Everyone loves chicken, and everyone will love this deliciously tender and crispy Southern fried chicken! Golden, crunchy and flavoursome – it doesn’t get much better than that!

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1.Combine the chicken, garlic and thyme in a large shallow dish. Pour over buttermilk. Cover, refrigerate for at least 6 hours or overnight, stirring occasionally.
2.Preheat the oven to 220°C (200°C fan-forced). Line a large oven tray with baking paper. Place a large wire rack over tray. Pour oil into a large deep heavy-based saucepan until 8-10cm deep. Heat over medium-high heat to 180°C, or, test the temperature with a wooden spoon handle – when the handle is placed into the centre of the pan, bubbles form around it. Combine the flour, paprika, onion salt, celery salt, pepper and sugar in a bowl; transfer mixture to a plastic bag.
3.Remove chicken from marinade. Pat dry with paper towel. Add the drained chicken pieces, one at a time, to the spice mixture. Shake to coat in the spice mixture, then shake away any excess.
4.Deep-fry the chicken pieces, in batches, for about 5 minutes or until lightly browned all over. Remove from the pan with a slotted spoon; transfer to the prepared wire rack.
5.Bake the chicken for about 15-20 minutes or until cooked through.
6.Serve chicken with hot chilli sauce (or barbecue sauce for the kids) and coleslaw, if desired.

Not suitable to freeze or microwave. Test Kitchen tip: For finger food, you can use chicken wing nibbles instead of thigh cutlets and drumsticks; reduce the cooking time.


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