Updated 30 September 2026
Proper southern fried chicken has a craggy, crunchy crust and juicy meat that pulls off the bone. The secret is not complicated: bone-in thighs and drumsticks, an overnight buttermilk soak, a well-seasoned flour, and oil at the right temperature. This recipe gives you the fried version and an oven-baked version, so you can make it however suits your kitchen.
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Quick answer: serves 4 · marinate 4 hours to overnight · cook about 30 minutes · fry at 160–170°C for 12–15 minutes · 1.5–2kg thighs and drumsticks.
Ingredients
- 1–1.1kg chicken thighs (one pack of Chicken Thighs 900g-1.1kg (Frozen))
- 900g–1.1kg chicken drumsticks (one pack of Chicken Drumsticks 900g-1.1kg (Frozen))
- 500ml buttermilk, or 450ml milk mixed with 3 tbsp lemon juice
- 1 tsp salt and 1 tsp hot sauce for the marinade
- 250g plain flour
- 50g cornflour
- 2 tbsp southern fried chicken seasoning (see below), or 2 tbsp Lumberjaxe Louisiana Cajun Seasoning (100g)
- 1 tsp baking powder
- Vegetable or sunflower oil for frying (about 1.5 litres)
Southern fried chicken seasoning: 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp black pepper, ½ tsp cayenne and 2 tsp salt. Mix and keep in a jar.
Why thighs and drumsticks?
Dark meat stays juicy under the high heat of frying, and the bone helps it cook evenly and adds flavour. Breast meat dries out long before a thick crust is cooked through. Our Chicken Thighs 900g-1.1kg (Frozen) (£5.29) and Chicken Drumsticks 900g-1.1kg (Frozen) (£4.99) are both sold frozen, so defrost them in the fridge overnight on a tray before you marinate.
How to make southern fried chicken
- Marinate. Mix the buttermilk with the salt and hot sauce in a large bowl. Add the chicken, turn to coat, cover and chill for at least 4 hours, ideally overnight. The mild acidity of buttermilk tenderises the meat and helps the coating stick.
- Make the coating. In a wide dish, mix the flour, cornflour, seasoning and baking powder. Drizzle in 3–4 tablespoons of the buttermilk marinade and rub it through with your fingers to create little clumps. Those clumps become the crunchy crags.
- Coat. Lift each piece of chicken from the buttermilk, let the excess drip off, then press it firmly into the flour, turning to coat every side. Put it on a rack and leave for 10–15 minutes so the coating sets. Do not skip this rest: it stops the crust falling off in the oil.
- Heat the oil. Pour oil into a large, heavy, deep pan to about 5cm deep, no more than a third full. Heat it to 170°C, using a thermometer. Never leave hot oil unattended.
- Fry in batches. Lower in 3–4 pieces at a time. The oil temperature will drop to about 160°C; keep it there. Fry for 12–15 minutes, turning every few minutes, until the crust is deep golden brown. Drumsticks and large thighs may need 15–16 minutes.
- Check it is cooked. Cut into the thickest piece next to the bone. The Food Standards Agency advises cooking chicken until it is steaming hot throughout, with no pink meat and clear juices.
- Drain. Lift onto a rack over kitchen paper and keep warm in a low oven, 120°C (100°C fan), while you fry the rest.
Oven-baked southern fried chicken
If you do not want to deep fry, heat the oven to 220°C (200°C fan, gas 7) and put a rack on a baking tray. Coat the chicken as above, rest it, then spray or drizzle it generously with oil on all sides. Bake for 40–45 minutes, turning once, until crisp and cooked through. It is not quite as craggy as fried chicken, but it is still properly crunchy. You can also air fry the coated pieces at 190°C for 22–25 minutes, spraying with oil and turning halfway.
Tips for crisp southern fried chicken
- Keep the oil hot, but not too hot. Above 180°C the crust burns before the meat is cooked. Below 150°C the crust goes greasy.
- Do not crowd the pan. Too many pieces at once drops the temperature.
- Use cornflour and baking powder. They make the crust lighter and crisper.
- Rest on a rack, not a plate. Chicken on a plate steams and goes soft underneath.
- Season the flour well. It is the only seasoning that reaches the crust. Our Lumberjaxe Louisiana Cajun Seasoning (100g) (£5.00) is a quick shortcut.
What to serve with southern fried chicken
Coleslaw, corn on the cob, fries or wedges, mac and cheese, or a simple green salad. For a burger, use boneless thighs, coat and fry for 6–8 minutes, and serve in a brioche bun with slaw and hot sauce.
For a bigger family pack, the 2kg Chicken Thigh Value Pack (£8.99) is 2kg of bone-in thighs. See all our thighs, drumsticks and legs, or the full chicken range. For another way with drumsticks, try how to cook chicken drumsticks.
Southern fried chicken FAQs
What is the secret to southern fried chicken?
Bone-in dark meat, a buttermilk soak of at least four hours, a well-seasoned flour with a little cornflour and baking powder, and frying at a steady 160–170°C.
How long do you fry southern fried chicken?
Fry thighs and drumsticks for 12–15 minutes at 160–170°C, turning regularly, until deep golden and cooked through with no pink meat by the bone.
What seasoning is in southern fried chicken?
Usually salt, black pepper, smoked paprika, garlic and onion powder, dried thyme and oregano, and a little cayenne. A Cajun-style seasoning is a quick alternative.
Can you make southern fried chicken in the oven?
Yes. Coat the chicken, spray it with oil and bake it on a rack at 220°C (200°C fan) for 40–45 minutes, turning once, until crisp and cooked through.
Can I use chicken breast for southern fried chicken?
You can, but breast dries out more easily. Cut it into strips or thin fillets and fry for 5–7 minutes so it cooks through before the crust over-browns.