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If you’re a lover of takeaway fried chicken, now you can make your own healthier “fakeaway” at home for a fraction of the price in under 15 minutes!

Fried chicken is one of the most popular takeaway meals, but now you can easily make your own at home and know exactly what’s going into it! This Southern Fried Chicken can be whipped up in just 13 minutes and is every bit as crunchy and golden as your favourite store-bought variety! Simply serve it with a salad or stuff it into burgers for the ultimate fakeaway vibes.

Southern Fried Chicken Recipe

Can Southern Fried Chicken be made ahead of time?

Southern Fried Chicken is best cooked and consumed immediately.

Is Southern Fried Chicken suitable for leftovers?

Leftovers can be refrigerated for up to 2 days and reheated in the microwave or oven, however, the coating will soften. Not suitable to freeze.

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Southern Fried Chicken Recipe

Southern Fried Chicken

Author: Nicole
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A quick and easy recipe to prepare everyone's favourite Southern Fried Chicken. Serve it with a salad or use it to make delicious burgers.
Prep 5 minutes
Cook 8 minutes
Total 13 minutes
Servings: 4

Ingredients

  • 1 tbsp paprika
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sea salt flakes, plus extra to serve
  • 4 boneless, skinless chicken thighs, visible fat trimmed
  • 250 ml (1 cup) buttermilk
  • 300 g (2 cups) plain (all-purpose) flour
  • Oil, for frying (see note 1)

Instructions

  • Season the chicken – In a small bowl, combine the spices and salt. Sprinkle the mixture over both sides of the chicken.
  • Coat the chicken – Dredge the chicken in the buttermilk, followed immediately by the flour. Shake off any excess.
  • Heat the oil – In a large, deep pan, heat the oil over medium heat.
  • Cook – Cook the chicken for 8–12 minutes or until crisp and golden.
  • Drain – Drain on a paper towel.
  • Serve – Sprinkle with extra salt to serve.

Nutrition information

Nutrition Facts
Southern Fried Chicken
Amount per Serving
Calories
1034
% Daily Value*
Fat
 
73
g
112
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
45.5
g
Cholesterol
 
114
mg
38
%
Sodium
 
762
mg
33
%
Potassium
 
529
mg
15
%
Carbohydrates
 
64
g
21
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
32
g
64
%
Vitamin A
 
1298
IU
26
%
Vitamin C
 
1
mg
1
%
Calcium
 
110
mg
11
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Deep-frying is the best way to achieve crispy golden chicken. A high smoke-point, neutral oil, such as canola (rapeseed) or vegetable oil, is best. You will need enough oil so that the base of the pan is fully covered and at least 3 cm (1¼ inches) deep. This is a video on how you can clean your oil and reuse it – although I usually skip this step, strain the oil and keep it in a jar, refrigerated, until I need to use it again. To find out more about oil and frying, check out my Cooking Oil 101 website article.

MAKE AHEAD

Best cooked and consumed immediately.

LEFTOVERS

Leftovers can be refrigerated for up to 2 days and reheated in the microwave or oven, however, the coating will soften. Not suitable to freeze.

Equipment

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Course entrée, Main Course
Cuisine American