This crispy Southern Fried Chicken is packed with flavor and has a crunchy, golden coating. Marinated in buttermilk, it’s juicy on the inside and crispy on the outside. A must-try for fried chicken lovers!

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Ingredients Needed:

1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken)
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 cups buttermilk
2 Tablespoons hot sauce
2 cup all-purpose flour
1 cup cornstarch
2 teaspoons kosher salt
2 teaspoons paprika
2 teaspoons black pepper
peanut oil (for frying)
flaked salt (for serving, optional)

How To Make Southern Fried Chicken Recipe?

Season the Chicken: Place the chicken in a bowl and sprinkle with kosher salt, garlic powder, and onion powder. Toss to coat evenly.
Marinate in Buttermilk: Pour in the buttermilk and hot sauce. Stir to combine, cover, and refrigerate for at least 2 hours or overnight for the best flavor.
Prepare the Coating: In another bowl, mix the flour, cornstarch, kosher salt, paprika, and black pepper. This will give the chicken its crispy coating.
Heat the Oil: Fill a deep fryer or a heavy pan with oil and heat it to 163°C. If the chicken gets too dark too quickly, lower the heat to 149°C.
Coat the Chicken: Take a piece of chicken from the marinade, let the excess drip off, and coat it in the flour mixture. Press the coating onto the chicken, shake off extra, and let it sit for a few minutes.
Fry the Chicken: Carefully place the coated chicken into the hot oil. Fry in small batches (3-4 pieces at a time) to keep the oil temperature stable. Turn every few minutes until golden brown and crispy.
Check for Doneness: The chicken is ready when it reaches an internal temperature of 75°C. Dark meat takes about 12-14 minutes, while white meat takes 8-10 minutes.
Drain and Serve: Place the fried chicken on a paper towel-lined tray and sprinkle with flaked salt. Serve hot and enjoy!

Jamie Oliver Southern Fried Chicken Recipe

Recipe Tips:

Marinate for the Best Flavor: Let the chicken soak in buttermilk overnight. This makes the meat tender and juicy while adding deep flavor.
Use Cornstarch for Extra Crispiness: Adding cornstarch to the flour makes the coating super crunchy, just like restaurant-style fried chicken.
Let the Coating Rest Before Frying: After coating the chicken, let it sit for 10 minutes. This helps the breading stick better and prevents it from falling off in the oil.
Fry in Small Batches: Don’t overcrowd the fryer or pan. Too many pieces at once will lower the oil temperature, making the chicken greasy instead of crispy.
Check the Temperature: Always use a thermometer to check the oil stays at 163°C and the chicken reaches 75°C inside. This prevents undercooked or burnt chicken.

How To Store & Reheat Leftovers?

Refrigerate: Let the Southern Fried Chicken cool completely. Then, store it in a sealed container in the fridge for up to 3 days.
Freeze: After cooling, freeze the chicken on a tray first, then move it to a sealed bag or container. It stays good for up to 3 months.
Reheat: Set the air fryer to 190°C. Place the chicken in a single layer and heat for 5-7 minutes until crispy and hot.

Nutrition Facts:

Calories: 450 kcal
Total Fat: 22g
Saturated Fat: 6g
Cholesterol: 95mg
Sodium: 750mg
Potassium: 350mg
Total Carbohydrate: 32g
Dietary Fiber: 1g
Sugars: 2g
Protein: 38g

Try More Jamie Oliver Recipes:

Jamie Oliver Vegan Shepherd’s Pie Recipe
Jamie Oliver Lamb Gravy Recipe

Jamie Oliver Southern Fried Chicken Recipe

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Ingredients

1 whole chicken, cut up (or 8 pieces of your favorite cuts of chicken)
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 cups buttermilk
2 Tablespoons hot sauce
2 cup all-purpose flour
1 cup cornstarch
2 teaspoons kosher salt
2 teaspoons paprika
2 teaspoons black pepper
peanut oil (for frying)
flaked salt (for serving, optional)

Directions

Season the Chicken: Place the chicken in a bowl and sprinkle with kosher salt, garlic powder, and onion powder. Toss to coat evenly.
Marinate in Buttermilk: Pour in the buttermilk and hot sauce. Stir to combine, cover, and refrigerate for at least 2 hours or overnight for the best flavor.
Prepare the Coating: In another bowl, mix the flour, cornstarch, kosher salt, paprika, and black pepper. This will give the chicken its crispy coating.
Heat the Oil: Fill a deep fryer or a heavy pan with oil and heat it to 163°C. If the chicken gets too dark too quickly, lower the heat to 149°C.
Coat the Chicken: Take a piece of chicken from the marinade, let the excess drip off, and coat it in the flour mixture. Press the coating onto the chicken, shake off extra, and let it sit for a few minutes.
Fry the Chicken: Carefully place the coated chicken into the hot oil. Fry in small batches (3-4 pieces at a time) to keep the oil temperature stable. Turn every few minutes until golden brown and crispy.
Check for Doneness: The chicken is ready when it reaches an internal temperature of 75°C. Dark meat takes about 12-14 minutes, while white meat takes 8-10 minutes.
Drain and Serve: Place the fried chicken on a paper towel-lined tray and sprinkle with flaked salt. Serve hot and enjoy!

Notes

Marinate for the Best Flavor: Let the chicken soak in buttermilk overnight. This makes the meat tender and juicy while adding deep flavor.
Use Cornstarch for Extra Crispiness: Adding cornstarch to the flour makes the coating super crunchy, just like restaurant-style fried chicken.
Let the Coating Rest Before Frying: After coating the chicken, let it sit for 10 minutes. This helps the breading stick better and prevents it from falling off in the oil.
Fry in Small Batches: Don’t overcrowd the fryer or pan. Too many pieces at once will lower the oil temperature, making the chicken greasy instead of crispy.
Check the Temperature: Always use a thermometer to check the oil stays at 163°C and the chicken reaches 75°C inside. This prevents undercooked or burnt chicken.