Jamie Oliver Southern Fried Chicken​

This is not a weekday salad kind of recipe. This is a roll up your sleeves, pop on an apron that already smells like garlic, and make a bit of a glorious mess in the kitchen kind of recipe. Southern fried chicken isn’t just food — it’s theatre. That sizzle when it hits the oil? That’s applause. The golden crunch when you bite into it? That’s the standing ovation.

I’ve made this recipe more times than I can count — for birthdays, for breakups, for those random Fridays where only fried chicken will do. It’s crispy and craggy in all the right places, and so tender inside it makes you stop mid-chew just to appreciate it. The marinade is simple, but magic. The buttermilk works its way into every fibre of the meat, so when you fry it — it’s juicy without being greasy, rich without being heavy.

This isn’t the quickest dish. It takes planning, and a bit of patience, and yeah — a thermometer. But when you pull that first batch from the hot oil, golden and hissing, you’ll know: it was so worth it.

Why You’ll Love It

• Buttermilk marinade = juicy chicken every time
• That ultra-crispy, craggy coating (thank you, cornstarch)
• You can use whatever cuts you love — thigh, breast, wings
• Deep-fried joy that absolutely slaps the next day, cold
• Leftovers? Sandwiches, wraps, midnight fridge raids…
• Genuinely tastes like it came out of a Southern diner kitchen

Ingredients

• 1 whole chicken, cut into 8 pieces (or use your fave cuts)
• 2 tsp kosher salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 cups buttermilk
• 2 tbsp hot sauce (Frank’s RedHot works great)
• 2 cups all-purpose flour
• 1 cup cornstarch
• 2 tsp kosher salt
• 2 tsp paprika
• 2 tsp black pepper
• Peanut oil (or any neutral oil for frying)
• Flaked sea salt, to serve (optional but lush)

How to Make It

Mix up the marinade:

In a big bowl, toss your chicken pieces with salt, garlic powder, and onion powder until coated. Pour in the buttermilk and hot sauce, then stir everything together. Cover and pop it in the fridge — ideally overnight, but a minimum of 2 hours will do in a pinch.

Prep the crispy coating:

In another bowl, whisk together the flour, cornstarch, salt, paprika, and black pepper. This combo gives you that signature crispy crust — light, flaky, and packed with flavour.

Heat the oil, watch the temp:

Fill a deep fryer or heavy pan (cast iron is perfect) with enough oil to submerge the chicken. Heat to 325°F (use a thermometer — trust me). If the oil gets too hot, the outside burns before the inside cooks. Been there. Regret it.

Coat the chicken like you mean it:

One by one, lift the chicken from the buttermilk, let the excess drip off, then dredge in the flour mix. Press it on good and proper. Shake off the extra, then set aside for a few minutes. This helps the coating “set” and gives it that shaggy texture once fried.

Fry in batches — don’t crowd the party:

Fry 3–4 pieces at a time, turning occasionally. White meat takes about 8–10 minutes, dark meat around 12–14. You’re aiming for 165°F inside and a deep golden crust. Don’t rush it. Good things take time.

Rest and sprinkle:

Set the fried chicken on a paper towel–lined tray. Hit it with a pinch of flaked salt while it’s still hot. It clings better and makes the whole thing sing.

Common Mistakes and How to Dodge Them

Why is the crust falling off?
You probably skipped the resting stage after dredging. Letting the coating sit for 10–15 minutes before frying helps it cling and crisp.

Chicken browning too fast?
Your oil’s too hot. Drop it to 300–325°F and go slow. Dark doesn’t always mean done.

Why’s my chicken dry?
Either you cooked it too long or skipped the buttermilk marinade. That soak makes all the difference.

Can I skip the cornstarch?
You can, but you’ll lose that ultra-craggy crunch. Flour alone works — just not as dramatic.

Storage and Reheating

Fridge: Keeps 3–4 days in an airtight container.
Freezer: Yes, but wrap it tightly — you want to preserve that crunch.
Reheat:

• Oven: Best option — 180°C (350°F) for 10–15 mins until hot and crispy.
• Air fryer: Even better if you have one! 5–8 minutes, done.
• Microwave: Okay for speed, but the coating goes soft.

Frequently Asked Questions

Can I bake it instead?
Sort of — you’ll get cooked chicken, but not this crunch. For oven-fried vibes, try a breadcrumb coating.

What if I don’t have buttermilk?
Make your own: 1 cup milk + 1 tbsp vinegar or lemon juice. Let it sit 10 mins. Done.

Can I use boneless cuts?
Yes, but they’ll cook faster and might dry out. Thighs are best if you go boneless.

Do I need a deep fryer?
Nope. A heavy-bottomed pot and a thermometer will do just fine.

Nutrition Facts (Per Serving):

• Calories: 727
• Fat: 33g
• Carbs: 61g
• Protein: 43g
• Sodium: 1598mg
• Sugar: 6g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken And Chickpea Curry
• Jamie Oliver Chicken And Spinach Lasagne
• Jamie Oliver Chicken And Sweet Potato Recipe