Lazy Weekends · Soul Food
Southern Fried Chicken
I brine chicken in buttermilk, coat it in a seasoned flour crust, and fry it until it is audibly crunchy. It is the definitive American comfort food.
Why This Works
The buttermilk brine tenderises the meat via acid while the added salt seasons deep into the flesh over 8 hours.
The Upgrade
Add a spoon of hot sauce to the buttermilk brine — it doesn't add heat, just extra complexity.
Chef's Secret
Michelin TechniqueDouble-dredge: flour, buttermilk, flour again — the second coating makes an audibly crunchy crust that won't fall off.
Ingredients
Total time including resting: 480 min
Directions
Submerge chicken in salted buttermilk. Refrigerate 6–8 hours.
480 minMix flour with all spices and 1 tbsp salt. Double-dredge each piece: flour, buttermilk, flour.
Fry in 350°F oil in batches, 12–15 minutes per side for thighs and legs.
30 minRest on a wire rack — not paper — so the crust stays crispy.
5 minWine Pairing
Champagne
Sparkling
The BottleBillecart-Salmon Brut Réserve
The aggressive acidity and fine, persistent mousse of this Champagne act as a structural foil to the rich, heavy fat of the buttermilk-marinated fried crust. Its notes of brioche and citrus cut through the salt while the palate-cleansing bubbles ensure that every bite of spiced, crispy chicken remains as vibrant and textural as the first.
Nutrition per Serving
620 kcal
calories
44g
protein
38g
carbs
32g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Collard Greens
Sauté sliced collard greens with bacon and apple cider vinegar for a quick, tangy contrast to the rich fried crust.
Ingredients
Directions
Render the bacon in a large skillet over medium-high heat until crisp.
Add the red pepper flakes to the rendered fat, swirling for 30 seconds to infuse.
Incorporate the collard greens in batches, tossing until wilted and vibrant green.
Deglaze the pan with the apple cider vinegar and chicken stock, scraping up any fond.
Cover and simmer for 8-10 minutes until the greens are tender yet retain a slight bite.
Season with salt and serve immediately alongside the fried chicken.
Side Dish
Creamy Coleslaw
Mix shredded cabbage with mayonnaise and lemon juice to provide a crunchy, refreshing acidity that cuts through the fried chicken's richness.
Ingredients
Directions
In a large mixing bowl, whisk together the mayonnaise, lemon juice, vinegar, sugar, celery seeds, salt, and pepper until emulsified.
Add the shredded cabbage to the dressing mixture.
Toss thoroughly using tongs until every strand of cabbage is evenly coated.
Taste and adjust seasoning with additional salt or lemon juice if necessary to balance the richness.
Cover and refrigerate for 10 minutes to allow the flavors to meld and the cabbage to soften slightly.
Serve chilled alongside your fried chicken.
Member Reviews
How did it turn out?
Rate this recipe
Made this tonight and it disappeared in minutes. Adding it to the rotation.
Good, but mine came out slightly overdone — I'd shave a few minutes off.
Decent flavor. Needed a bit more seasoning for my taste.
Solid recipe. The ingredient list is short which I love — everything was already in my pantry.
This Southern Fried Chicken is going straight into my weekly rotation. So much flavor for so little effort.