Jamie Oliver Southern Fried Chicken Recipe
Jamie Oliver’s Southern fried chicken is a classic dish made with juicy pieces of chicken marinated in seasoned buttermilk to tenderize the meat. The chicken is then coated in a spiced flour mixture and fried until crispy and golden. This recipe emphasizes fresh ingredients and a flavorful crust.
- Prep Time: 25
- Cook Time: 45
- Total Time: 1 hour 10 minutes
- Yield: 6
- Category: Main Course
- Method: Sautéing and Baking
- Cuisine: British
Ingredients
For the Marinade:
- Chicken pieces (1.5kg): Drumsticks, thighs, or breast, skin-on for extra flavor.
- Buttermilk (500ml): Tenderizes the chicken.
- Garlic (2 cloves, minced): Adds flavor to the marinade.
- Paprika (1 teaspoon): For subtle heat and color.
- Salt and pepper: To season.
For the Coating:
- Plain flour (300g): Forms the crispy coating.
- Cornflour (50g): Adds extra crunch.
- Paprika (1 teaspoon): For warmth and color.
- Cayenne pepper (½ teaspoon, optional): For a spicy kick.
- Garlic powder (1 teaspoon): Adds depth of flavor.
- Onion powder (1 teaspoon): Enhances the seasoning.
- Dried thyme (1 teaspoon): Add an herbal note.
- Salt and black pepper: To taste.
For Frying:
- Vegetable oil: Enough to fill your pan about halfway for frying.
Instructions
Step 1: Marinate the chicken
- In a large bowl, mix the buttermilk, minced garlic, paprika, salt, and pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
Step 2: Prepare the coating
- In a shallow dish, combine the plain flour, cornflour, paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and pepper. Mix well.
Step 3: Coat the chicken
- Remove the chicken pieces from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure an even coating. Set aside on a plate.
Step 4: Heat the oil
- Heat vegetable oil in a deep frying pan or Dutch oven to 175°C (350°F). Use a kitchen thermometer to maintain the correct temperature.
Step 5: Fry the chicken
- Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 10–15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 75°C (165°F).
Step 6: Drain and rest
- Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.
Step 7: Serve
- Serve the Southern fried chicken hot with your favorite sides like coleslaw, mashed potatoes, or cornbread.