Delicious Fried Chicken Recipe

We are talking golden super crispy outer and moist and juicy inside. This fried chicken recipe will blow your minds off, and it’s a promise! you actually have tried fried chicken in your kitchen, but trust me this is often unlike the opposite fried chicken recipe. have you ever ever made fried chicken recipe where you get golden brown crispy outer, you open it only to seek out out it’s either raw within the center or you’re certain  a disappointment with dry and rubbery chicken inside. 

Well, we here you and that we are solving all those problems for you. Well, not exactly ‘we’, but it’s Jamie Oliver who’s got the right recipe for ultimate southern fried chicken. a couple of months back, I watched one among Jamie’s shows on television and that i knew i used to be soon trying his recipe for Southern fried chicken. He called it the last word Southern Fried Chicken and that’s exactly what it's. 

Delicious Recipe Fried Chicken
Delicious Recipe Fried Chicken

Brine may be a heavy concentration solution of salt  in water. Water that's strong impregnated with common salt is brine solution. An age old process of preserving food is by simply soaking food like meat and vegetables in salt brine (salt water solution). Brining tenderizes lean meat like chicken and adds more flavors thereto, inside-out. Chicken or the other meat like pork, turkey that's immersed within the liquid absorb brine making them moist and juicy.

All flavors within the brine will get carried into the meat also. And once you cook the meat, you get flavor packed, moist and juicy chicken. Cooking meat naturally dries out the liquids from it. once you brine the meat, it store liquids of the brine in it. So once you cook meat, it looses it’s liquids but since there’s more liquids from the brine, it doesn’t turn dry in the least. Result juicy, moist chicken!

Delicious Recipe Fried Chicken


  • 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


  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. 

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