Southern fried chicken

Southern fried chicken

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

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 40 mins

Method

  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.
Try

Mustard slaw

Finely slice ½ white onion. Grate 500g carrots. Shred 1 small white cabbage. Mix in a bowl with 2 tbsp mayo, 1 tbsp Dijon mustard and 2 tsp mustard seeds.

Paprika wedges

Heat oven to 200C/180C fan/gas 6. Cut 1 kg all-purpose potatoes, such as Desirée, into decent-size wedges (peeled if you prefer), and boil in salted water for 5 mins. Drain and tip into a bowl with 2 tbsp olive oil, 2 tsp paprika and lots of seasoning. Toss well. Tip onto 1-2 baking sheets in a single layer. Bake for 25-30 mins alongside the chicken, or until crisp and cooked through.

Per serving (chicken only)

333 kcalories, protein 35g, carbohydrate 20g, fat 13 g, saturated fat 3g, fibre 1g, sugar 2g, salt 0.6 g

Recipe from Good Food magazine, June 2010.

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Latest comments and suggestions

  • Binder photo cat117

    12 June 2010

    cat117 commented on this recipe

    I tried something similar to this the other day, it seemed to work fine with just baking if you want a healthier option. But frying probably gives a better coating and tastes better.

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  • Binder photo lapat

    12 June 2010

    lapat rated and commented on this recipe

    1 stars

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

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  • Binder photo animachine

    12 June 2010

    animachine commented on this recipe

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

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  • Binder photo Scrumpy Jack Flash

    19 June 2010

    Scrumpy Jack Flash rated and commented on this recipe

    2 stars

    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.

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  • Binder photo julie

    20 June 2010

    julie rated and commented on this recipe

    5 stars

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

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  • Binder photo ...Goanna...

    23 June 2010

    ...Goanna... rated and commented on this recipe

    2 stars

    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 � would prefer to deep fry the chicken. I will not do this recipe again, very dissapointing

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  • Binder photo Surfchick

    03 July 2010

    Surfchick rated and commented on this recipe

    4 stars

    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.

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  • Binder photo pauline

    15 July 2010

    pauline commented on this recipe

    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.

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  • Binder photo richard

    20 August 2010

    richard commented on this recipe

    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.

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  • Binder photo SarahEC

    24 September 2010

    SarahEC rated and commented on this recipe

    4 stars

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

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  • Binder photo mattccross

    13 November 2010

    mattccross rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Coco Loco

    20 November 2010

    Coco Loco rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Anne

    14 December 2010

    Anne rated this recipe

    2 stars

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  • Binder photo Louise

    20 January 2011

    Louise rated and commented on this recipe

    4 stars

    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

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  • Binder photo pop pop

    10 February 2011

    pop pop rated and commented on this recipe

    2 stars

    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.

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  • Binder photo Janiee

    12 February 2011

    Janiee rated and commented on this recipe

    3 stars

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

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  • Binder photo Joanne

    10 September 2011

    Joanne commented on this recipe

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

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  • Binder photo shellbell

    03 February 2012

    shellbell commented on this recipe

    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

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  • Binder photo sonia

    30 April 2012

    sonia rated and commented on this recipe

    2 stars

    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

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  • Binder photo Sarraceniac

    10 October 2012

    Sarraceniac rated and commented on this recipe

    2 stars

    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*

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 40 mins

Ingredients

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Per serving (chicken only)

333 kcalories, protein 35g, carbohydrate 20g, fat 13 g, saturated fat 3g, fibre 1g, sugar 2g, salt 0.6 g

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