Ultimate Southern Fried Chicken

You guys, get ready for some serious indulgence. THE ULTIMATE
Southern fried chicken here. This is simply the best fried chicken you’ll
ever make!

Prep Time Cook Time Total Time

12 hrs 30 mins 21 mins 12 hrs 51 mins

5 from 15 votes
Course: Appetizer, Snacks, Starters Cuisine: American
Servings: 8 pieces Calories: 429kcal Author: Jyothi Rajesh

Ingredients
4 chicken drum sticks with skin on
4 chicken thighs with skin on
3 cups buttermilk
Vegetable oil for deep frying

For the Brine

3 tablespoon pepper corns
Couple of fresh thyme
4 bay leaves
4 cloves garlic crushed
75 grams salt
100 grams brown sugar
400 ml of boiling hot water
400 ml room temperature water

For Flour Mix

200 grams plain flour
1 teaspoon baking powder
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon Salt
1 ½ teaspoon pepper

For Garnish
Kosher salt – to sprinkle
Fresh thyme leaves
Lemon wedges

Instructions
Brining
 1. Into a large stainless steel pan, add crushed garlic, black pepper corns, bay leaves, fresh
thyme, brown sugar, kosher salt. Add 2 cups of boiling hot water into the pan and stir until
salt and sugar is dissolved. (if salt does not dissolve easily, you can place the pan on stove
and heat it until salt is dissolved completely).
2. After salt is dissolved, add 2 cups more room temperature water. Keep it aside until it cools
completely.
3. Score chicken pieces until the bones. Place chicken pieces in brine. Cover the top with grease
proof paper or cling film.
4. Place it in fridge for 6-8 hours.

Butter Milking
1. After brining chicken would be hydrated looking plumper. Remove chicken from the brine,
shake off liquids and put it into zip lock bag.
2. Pour buttermilk into zip lock bags. Coat all chicken pieces well in buttermilk. The acidity in
buttermilk will help tenderize chicken, and help with the flavors. Push air out off the bag and
seal the chicken inside zip lock bag.
3. Place the butter milked chicken in fridge for another 8 hours.

Coating In Flour
1. Jamie’s secret spice mix is a mix of plain flour, baking powder, smoked paprika, cayenne,
onion powder, garlic powder, salt and pepper. Mix everything well.
2. Remove chicken from buttermilk. Shake off excess liquids and dip in directly in flour mix. Get
your fingers in and coat the slit areas around.

Frying Chicken
1. Heat oil in deep bottomed pan to 350 degree F.
2. Place chicken in hot oil without overcrowding (fry them in batches) the pan. Toss and cook
until golden brown on all sides just for few minutes.
3. Remove it on to a try baking tray. Arrange all fried chicken on baking tray in one layer. Grab a
few thyme leaves; dip in excess oil in the tray and sprinkle all over the chicken for one final
aromatic flavor hit.
4. Place the tray in pre heated oven at 325 degree F. Bake for 17 to 20 minutes.
5. Remove chicken from baking tray onto a wire mesh. Serve immediately with cabbage slaw
and mashed potatoes.
6. It's best served as soon as it's fried. The longer southern fried chicken sits, it will turn soggy
and loose it's crispiness.

Notes
1. DON’T skip any step mentioned in the recipe. Brining, butter milking and coating with flour -
each step adds to making the BEST fried chicken with perfect crispy outer crust and juiciest
moist chicken inside!
2. Score chicken pieces to ensure flavor is added both inside-out.
3. We recommend you to use vegetable oil or other flavorless oil like canola or peanut oil for
deep frying.
 4. Wait until oil is heated to 350 F before you start frying the chicken.
5. Do not crowd the pan while deep frying the chicken.

Nutritional Info – Please keep in mind that nutritional information provided is only a rough
estimate and can vary greatly based on products used.

Nutrition
Calories: 429kcal | Carbohydrates: 40g | Protein: 24g | Fat: 18g | Saturated Fat: 5g | Cholesterol:
115mg | Sodium: 3979mg | Potassium: 523mg | Fiber: 1g | Sugar: 16g | Vitamin A: 470IU | Vitamin C:
0.7mg | Calcium: 175mg | Iron: 2.6mg