48min 4 ppl
Southern Fried Chicken
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 6 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 34g
Carbs 26g
Fats 30g
About this dish
Chicken thighs brined in buttermilk and hot sauce, dredged in seasoned flour and fried to a deeply craggy, golden crust - the Sunday-dinner centrepiece of the American South.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Ingredients
Meat & Poultry
- Chicken Thighsbone-in, skin-on8
Dairy & Eggs
- buttermilk500 ml
Dried Goods
- Plain flour250 g
Spices & Seasonings
- Garlic powder1 tsp
- Onion powder1 tsp
- Smoked paprika1 tsp
- Cayenne pepper0.5 tsp
- Salt1 tsp
Oils & Condiments
- Hot sauce2 tbsp
- Vegetable Oilfor frying1 l
Utensils
- Mixing bowl
- Deep-fat fryer
- Meat thermometer
- Wire rack
- Tongs
Method
1
Combine the buttermilk and hot sauce in a large bowl, add the chicken thighs, cover and marinate in the refrigerator for at least 2 hours, or overnight for the best flavour.
Approx. 5 minutes
2
Whisk the flour, garlic powder, onion powder, smoked paprika, cayenne pepper and salt together in a wide bowl.
Approx. 3 minutes
3
Heat the vegetable oil in a deep, heavy pot to 170°C.
Approx. 7 minutes
4
Lift each chicken thigh from the buttermilk, letting the excess drip off, and dredge thoroughly in the seasoned flour.
Approx. 5 minutes
5
Fry the chicken in batches for 14 minutes per batch, turning occasionally, until deeply golden and a meat thermometer inserted into the thickest part reads 74°C.
Approx. 14 minutes
6
Drain the fried chicken on a wire rack for a few minutes before serving.
Approx. 1 minute
