Southern fried chicken

Southern fried chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(20 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
Save to My Good Food
Please sign in or register to save recipes.


  • 8 skinless chicken thighs
  • 8 skinless chicken drumsticks
  • 200ml milk



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

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Philip Gibbons's picture
Philip Gibbons
20th Aug, 2019
Tried this with proper farm chicken at room temperature - results bland and very over-cooked. As usual in BBC recipes, cooking times are set to please public health Nazis rather than food lovers. My own version used much more adventurous spicing + garlic and deep-fried in rapeseed oil for about 9 minutes. This produced correctly cooked chicken with no colour whatever. It would take a little longer if cooked from chilled. Breast strips took half as long. The only good thing about the original recipe was the milky pre-treatment (which might be flavoured with saffron). Less succulent without .
clockworkchimp's picture
30th Jun, 2019
I could tell this was going to be bland. I used, paprika, tarragon, dried ginger , salt, ground black pepper, chili powder and basically anything else that goes with chicken. Deep fried it for colour and finished off in the oven for a few mins and it was more succulent that takeaway chicken.
14th Jun, 2016
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!!!
21st Jan, 2014
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!
10th Oct, 2012
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*
30th Apr, 2012
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
3rd Feb, 2012
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
10th Sep, 2011
Try adding half a teaspoon of celery salt as well as tripling the spice amount.
12th Feb, 2011
Just made these to eat whilst watching the rugby, added a lot more spices and deep fried instead though.
10th Feb, 2011
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?