Southern fried chicken

Feeling peckish?

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print
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!
Looking for more chicken recipes?


Southern fried chicken
  • 8 small chicken drumsticks
  • 4 chicken thigh cutlets, excess fat and skin trimmed
  • 2 clove garlic, chopped coarsely
  • 1 tablespoon chopped fresh thyme leaves
  • 1 1/2 cup (375ml) buttermilk
  • vegetable oil, for deep-frying
  • 1 1/2 cup (225g) plain flour
  • 2 tablespoon ground paprika
  • 1 tablespoon onion salt
  • 2 teaspoon celery salt
  • 1/2 teaspoon ground white pepper
  • 2 teaspoon caster sugar


Southern fried chicken
  • 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.

More From Women's Weekly Food