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.
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.
Nutrition Facts
Southern Fried Chicken
Amount per Serving
Calories
738
% Daily Value*
Fat
37
g
57
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
23
g
Cholesterol
123
mg
41
%
Sodium
689
mg
30
%
Potassium
769
mg
22
%
Carbohydrates
61
g
20
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
38
g
76
%
Calcium
146
mg
15
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.