Southern Fried Chicken

Southern Fried Chicken

I love fried chicken, have never made it before, and was inspired to try it by the US recipes on Cookpad. The recipe I followed soaked the chicken in salted homemade buttermilk for 24 hours, which makes the end result really tender and very tasty. We ate it with coleslaw dressed with mayonnaise and horseradish. Really delicious. Thank you America!



4 servings
  1. 300 ml whole milk
  2. 20 ml lemon juice
  3. 1 tsp salt
  4. 8 chicken thighs, skinned
  5. 150 g plain flour
  6. 1/2 tsp salt
  7. 1/2 tsp white pepper
  8. 1/2 tsp smoked paprika
  9. 1/2 tsp English mustard powder
  10. Vegetable oil, for frying
  11. coleslaw made from shredded white cabbage, grated carrot, mayonnaise, lemon juice and horseradish sauce


30 mins
  1. Change

    Make the buttermilk by mixing the lemon juice into the milk. Add the salt and stir to dissolve.

  2. Change

    Place the skinned chicken thighs in a bowl and pour the buttermilk over. Cover with plastic wrap and refrigerate overnight.

  3. Change

    In a shallow bowl mix the flour with the salt, white pepper, smoked paprika and mustard powder.

  4. Change

    Take the chicken a piece at a time and place in the flour, turn to coat all over.

  5. Change

    Pour 2cm oil in a wide pan that has a lid, and heat until a small piece of bread turns golden. Add some of the chicken thighs to the pan with a pair of tongs. Don't overcrowd the pan.

  6. Change

    After 2 minutes turn the heat down and cover the pan with a lid. Cook for 4 minutes then remove the lid and turn the chicken over. Cook for another 4 minutes then turn the heat up to high again and cook for another 2-3 minutes each side until really brown and crispy.

  7. Change

    Remove the cooked chicken from the pan and drain on kitchen paper while you cook the rest. Leave to stand for a few minutes before eating accompanied by the coleslaw.

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