Southern fried chicken recipe

Serve with a generous helping of coleslaw and fries to make this a true American feast.


Preparation time: 5 minutes, plus at least 30 minutes marinating and at least 30 minutes chilling

Cooking time: 30 minutes

Serves: 4


  • 375ml buttermilk
  • ½ teaspoon freshly ground black pepper
  • ¾ teaspoon salt
  • 4 whole chicken legs, about 1.25kg in total, cut into drumsticks and thighs
  • 150g plain flour
  • 125ml vegetable oil

Recipe method

1. In a large bowl, stir together the buttermilk, pepper and ¼ teaspoon salt. Add the chicken pieces and mix them around to coat. Cover and refrigerate for up to 8 hours, or at least 30 minutes.

2. In a large shallow bowl, mix together the flour and another ¼ teaspoon of the salt. Lift the chicken from the marinade and dip into the flour, patting it onto the chicken. Place chicken on a plate and refrigerate, uncovered, for 30 minutes, or up to 4 hours, for the coating to set.

3. Divide the oil among 2 large, deep frying pans and heat over a medium–low heat. The oil is ready for frying when a piece of bread sizzles as it hits the surface.

4. Add the chicken and cook, carefully turning pieces as they colour, for 30 minutes, or until richly browned and cooked through.

5. Transfer chicken to paper towels to drain. Sprinkle remaining salt over chicken and serve.