Skip to recipe

Open full page ↗

Southern fried chicken
Photo: T.Tseng, Wikimedia Commons, CC BY 2.0 (cropped)

Chicken Dishes · Recipe No. 1033

Southern Fried Chicken

Southern Fried Chicken made with chicken, all-pupose/plain flour, cornmeal and thyme/oregano/mixed herbs dried. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Cut chicken into serving size pieces (as for Sauté) place ingredients in a large plastic storage bag and shake or mix in a bowl.

  2. Add the chicken pieces and shake, place on a wire rack and keep refrigerated until you are ready to cook.

  3. Cook in hot fat for 15-20 minutes, remove and place on wire rack or kitchen paper and allow to stand for five minutes before serving.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • Kentucky Fried chicken is cooked in a pressure fryer which cooks the chicken rapidly at a high temperature. A small domestic fryer can only take a few pieces of chicken at once and it can be difficult to adjust the temperature. If this is the case try frying in half an inch of canola oil in a large skillet or thick bottomed frying pan... take care as hot fat is dangerous!
  • You may want to soak the chicken pieces in salted water (1 cup of salt to 4 quarts of water) or in butter milk for two hours prior to cooking - remember to do this in the refrigerator.Heat butter and oil in an ovenproof dish/pan, add the chicken pieces and cook until they start to colour.
  • You can use breasts only and cut down the cooking time to 6-10 minutes.

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Baking

Oils, vinegars & sauces

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SouthernFChicken” and the original recipe card.