This delicious Southern Fried Chicken by Jamie Oliver is the ultimate comfort food, perfect for a weekend treat. Tender chicken is brined, marinated, and fried until crispy, then paired with baked sweet potatoes and tangy red cabbage pickle. It’s a simple yet flavorful recipe, using everyday spices to create a hearty, crowd-pleasing meal everyone will love.
Ingredients Needed
For the Chicken:
- 4 free-range chicken thighs, skin-on, bone-in
- 4 free-range chicken drumsticks
- 200ml (¾ cup) buttermilk
- 4 medium sweet potatoes
For the Coating:
- 200g (1⅔ cups) plain flour
- 1 level teaspoon baking powder
- 1 level teaspoon of cayenne pepper
- 1 level teaspoon hot smoked paprika
- 1 level teaspoon onion powder
- 1 level teaspoon garlic powder
- 2 litres (8½ cups) groundnut oil
For the Brine:
- 1 tablespoon black peppercorns
- 25g (2 tablespoons) sea salt
- 100g (½ cup) brown sugar
- 4 sprigs of fresh thyme
- 4 fresh bay leaves
- 4 cloves of garlic, smashed
For the Pickle:
- 1 teaspoon fennel seeds
- 100ml (⅓ cup + 1 tablespoon) red wine vinegar
- 1 heaped tablespoon golden caster sugar
- ½ a red cabbage (500g/1.1 lbs), finely sliced
How To Make Southern Fried Chicken
- To prepare the brine: Toast the peppercorns in a large pan over high heat for 1 minute, then add the sea salt, sugar, thyme, bay leaves, garlic, and 400ml (1¾ cups) cold water. Bring to a boil, then cool, topping up with another 400ml (1¾ cups) cold water.
- To brine the chicken: Slash the chicken thighs down to the bone. Once the brine is cool, submerge the chicken, cover, and refrigerate for at least 12 hours or overnight.
- To marinate the chicken: Remove the chicken from the brine, discard the liquid, and coat the chicken in buttermilk. Cover and refrigerate for 8 hours.
- To bake the sweet potatoes: Preheat the oven to 190°C/375°F/gas 5. Wash the sweet potatoes, rub them with sea salt, place them on a tray, and bake for 30 minutes.
- To make the pickle: Toast the fennel seeds in a large pan for 1 minute, remove from heat, then add the vinegar, sugar, and a pinch of sea salt. Stir in the sliced cabbage and refrigerate, stirring occasionally.
- To prepare the coating: In a large bowl, combine the flour, baking powder, cayenne pepper, paprika, onion powder, and garlic powder.
- To fry the chicken: Heat oil in a sturdy pan to 180°C/350°F (use a thermometer or test with a piece of potato turning golden). Remove the chicken from the buttermilk, coat in the seasoned flour, and shake off excess. Fry in small batches (2 thighs at a time) for 5 minutes, turning halfway, then transfer to a rack over a tray.
- To finish cooking: Preheat the oven to 170°C/325°F/gas 3. After frying all the pieces, bake the chicken in the oven for 30 minutes, ensuring it’s cooked through.
- To serve: Serve the fried chicken with baked sweet potatoes, cabbage pickles, and fresh salad leaves.
Recipe Tips
- Brine for the full time: Let the chicken soak in the brine overnight to ensure it’s juicy, flavorful, and tender. Skipping this step can result in dry chicken.
- Keep the oil temperature steady: Use a thermometer to maintain the oil at 180°C/350°F. If it’s too cool, the coating will be greasy; and too hot, and the chicken may burn before cooking through.
- Double-dip the chicken in flour: Before frying, coat the chicken in flour twice for a thick, crispy crust. Shake off excess to avoid clumps.
- Serve fresh: For the best taste and texture, serve the fried chicken as soon as it’s cooked. If needed, keep it warm in the oven on a wire rack to prevent sogginess.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Southern Fried Chicken cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, place the chicken in an airtight container or freezer bag. It will keep in the freezer for up to 3 months. To thaw, leave it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the chicken on a wire rack over a baking tray to keep it crispy. Reheat for 10-15 minutes, or until the chicken is hot and crispy again.
Nutrition Facts
Serving Size: 1 serving
- Calories: 700
- Total Fat: 30g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 900mg
- Potassium: 500mg
- Total Carbohydrate: 60g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 30g
Try More Jamie Oliver Recipes:
- Jamie Oliver Indian Roast Chicken
- Jamie Oliver Air Fryer Chicken In Pastry
- Jamie Oliver Coronation Chicken Recipe
- Jamie Oliver Chicken And Chorizo Pasta
Jamie Oliver Southern Fried Chicken
Description
This delicious Southern Fried Chicken by Jamie Oliver is the ultimate comfort food, perfect for a weekend treat. Tender chicken is brined, marinated, and fried until crispy, then paired with baked sweet potatoes and tangy red cabbage pickle. It’s a simple yet flavorful recipe, using everyday spices to create a hearty, crowd-pleasing meal everyone will love.
Ingredients
For the Chicken:
For the Coating:
For the Brine:
For the Pickle:
Instructions
- To prepare the brine: Toast the peppercorns in a large pan over high heat for 1 minute, then add the sea salt, sugar, thyme, bay leaves, garlic, and 400ml (1¾ cups) cold water. Bring to a boil, then cool, topping up with another 400ml (1¾ cups) cold water.
- To brine the chicken: Slash the chicken thighs down to the bone. Once the brine is cool, submerge the chicken, cover, and refrigerate for at least 12 hours or overnight.
- To marinate the chicken: Remove the chicken from the brine, discard the liquid, and coat the chicken in buttermilk. Cover and refrigerate for 8 hours.
- To bake the sweet potatoes: Preheat the oven to 190°C/375°F/gas 5. Wash the sweet potatoes, rub them with sea salt, place them on a tray, and bake for 30 minutes.
- To make the pickle: Toast the fennel seeds in a large pan for 1 minute, remove from heat, then add the vinegar, sugar, and a pinch of sea salt. Stir in the sliced cabbage and refrigerate, stirring occasionally.
- To prepare the coating: In a large bowl, combine the flour, baking powder, cayenne pepper, paprika, onion powder, and garlic powder.
- To fry the chicken: Heat oil in a sturdy pan to 180°C/350°F (use a thermometer or test with a piece of potato turning golden). Remove the chicken from the buttermilk, coat in the seasoned flour, and shake off excess. Fry in small batches (2 thighs at a time) for 5 minutes, turning halfway, then transfer to a rack over a tray.
- To finish cooking: Preheat the oven to 170°C/325°F/gas 3. After frying all the pieces, bake the chicken in the oven for 30 minutes, ensuring it’s cooked through.
- To serve: Serve the fried chicken with baked sweet potatoes, cabbage pickles, and fresh salad leaves.
Notes
- Brine for the full time: Let the chicken soak in the brine overnight to ensure it’s juicy, flavorful, and tender. Skipping this step can result in dry chicken.
- Keep the oil temperature steady: Use a thermometer to maintain the oil at 180°C/350°F. If it’s too cool, the coating will be greasy; and too hot, and the chicken may burn before cooking through.
- Double-dip the chicken in flour: Before frying, coat the chicken in flour twice for a thick, crispy crust. Shake off excess to avoid clumps.
- Serve fresh: For the best taste and texture, serve the fried chicken as soon as it’s cooked. If needed, keep it warm in the oven on a wire rack to prevent sogginess.
Jamie Oliver Southern Fried Chicken