Southern fried chicken

Southern fried chicken

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(16 ratings)

Prep: 10 mins Cook: 40 mins


Serves 8
Great for feeding a crowd, simply kick back, enjoy and relax this fried chicken recipe with homemade slaw

Nutrition and extra info

Nutrition: per serving (chicken only)

  • kcal333
  • fat13g
  • saturates3g
  • carbs20g
  • sugars2g
  • fibre1g
  • protein35g
  • salt0.6g
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  • 8 skinless chicken thighs
  • 8 skinless chicken drumstick
  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 200g self-raising flour
  • large pinch each paprika, turmeric and cayenne pepper



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 6-8 tbsp groundnut oil
  • mustard slaw and paprika wedges, to serve (see recipes below)



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…


  1. Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.

  2. Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don’t do this too hard or you’ll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp – don’t overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.

  3. Bake for 30 mins until cooked – check one drumstick and one thigh with a skewer – cook for longer if you need to.

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Comments (21)

fizzh89's picture

Tried this tonight but after reading the comments I used the herb and spice mix from the 'Crispy Chicken' recipe that came up in the 'southern fried chicken' search. I soaked the chicken pieces in milk for about 4 hours, and it certainly made it very succulent. The crispy chicken recipe coating called for some Japanese breadcrumbs I'd never heard of, and would be very unlikely to find in the shops near here, so I used some Vogel's bread blitzed into crumbs instead and followed the recipe, toasting them with the SR flour in the frying pan, then mixing it with the spices and herbs. I must say, it was delicious! Both children (3 and 8) really enjoyed it. I did this after my 8 yr old asked for the chicken that comes in the bucket (a well known brand!), but it's too far to go on a weeknight, so he suggested I make my own. Voila, a first for me, but certainly not the last given the enthusiasm with which they both ate it, not to mention the clean plates from me and hubby!!!

gepublic's picture

This is a great, basic, recipe for cooking chicken pieces (actually, probably more of a method than a recipe.) Soaking it in milk a bit first does make the meat really succulent. And baking it on a rack in the oven stops the coating from going soggy. My kids love it. If I was going to serve it to adults I'd probably add more paprika or something, maybe, but it's also pretty good just as is!

sarraceniac's picture

Agree with everyone about blandness. I doubled all and threw in a teaspoon of Indian minced garlic the second time I made it. Greatly improved it to about 4*. Currently 2*

marksam's picture

agree with other comments lacks flavour (did increase quantities and add some other herbs). Think it would have been better just baked found the oil took over any flavour it did have

yokiepud's picture

instead of milk use an egg and water mixture. to the flour add some cumin and dried herbs. dip the chicken in the flour then the egg mix then back in the flour mix. the egg and water mix makes it more crunchy

joannelebon's picture

Try adding half a teaspoon of celery salt as well as tripling the spice amount.

starstruckk883's picture

Just made these to eat whilst watching the rugby, added a lot more spices and deep fried instead though.

paulhammond1's picture

All in all not bad, I can't help thinking it would be a whole lot nicer deep fried... As suggested by others I added more spice and was pleased with the flavour. I must say though I've made better from other recipes.

cattrall81's picture

I used boneless chicken thighs to make this recepie - I did follow the advice left by others and add more seasoning.

I wil make this again as it gave the chicken a great crunchy texture and was very easy but i will need to experiment further with the seasoning

rhianthomas1984's picture

Great southern fried chicken recipe, although I agree with most of the other comments regarding seasoning. My husband doubled the amount of all the spices and added 2 tsp of dried thyme but I think it still could have done with a little bit more. Will definitely make these again but will need to experiment with the seasoning to get the perfect recipe.

mattccross's picture

I found that using mini breast fillets and increasing the quantity of the spices to two teaspoons of each to gives a far better result - perfect!

sarahec's picture

Really like this but needs more spices - double all spices and keep turning in oven. xxx

richardm's picture

Add 3 bashed whole cloves of garlic and a pinch of chilli flakes to the milk while soaking the chicken. Add 2 tsp of dried thyme, 1tsp of celery salt, 1tsp of garlic powder and 1/2 tsp crushed black pepper to the flour as well as the cayenne and paprika. This should sort out any flavour issues, its as good as KFC! Put fried pieces on a rack over a baking tray to stop them going soggy.

pauleyc's picture

I love this but totally agree needs a lot more of the spices. I do it with chicken breast chopped up and it is perfect. I have also made a big batch up and store so can just take out some each time we have it rather than making it up each time. Seems to taste better too.

ritchiethebear's picture

A very tasty and easy recipe though i also did add some more spices and herbs. I found the chicken very moist after soaking in the milk. Have made a couple of times now.

sergis99's picture

i made this with chicken breast, as I dont really like drumsticks and thighs. I agree with the others , the coating needs more spices, it needs more flavour. In the oven the chicken became really hard to chew, and it wasnt actually crispy. An option would be to add some dried chilli in the flour, to make it more spicy and also Ι would prefer to deep fry the chicken.
I will not do this recipe again, very dissapointing

jul34es's picture

made this tonight for fathers day it was so easy and tasted good.

guiness's picture

Instead of milk i used buttermilk and left them overnight which made the chicken really moist. I do agree with the others that there wasn't much flavour and if i made them again i would use alot more spices. I found that even though i had fried them and put them in the oven as the recipe says the batter went soft on the bottom. Next time i make them i will keep turning them while they are in the oven, hoping that it will stop that happening again.

animachine's picture

Same as lapat, really lacking in flavour. Add lots more of the spices!

jplapat's picture

dissapointing reciepe. not a lot of flavour would at least double the paprika


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