Southern Fried Chicken

Southern Fried Chicken


8 Pieces of chicken on the bone – 4 drumsticks & 4 thighs, skin removed

Corn oil or peanut oil for deep fat frying the chicken pieces

For the brine “813”

500l Water

45g Sugar

40g of Kosher salt

1tsp Celery salt

1tsp Black peppercorns( crushed)

1 tsp Coriander seeds (crushed)

1tsp Cayenne Pepper powder

1tsp Hot paprika powder

1 Clove of garlic – peeled & crushed

½ tbsp dried jalapenos

For the batter:

2 Egg whites well beaten

160ml Buttermilk

For the coating:

150g All purpose flour

50g Herb & spice blend – click here for ingredients

1 Pack of tomato soup


1) Place all the ingredients for the brine in a saucepan, and bring to a simmer until the salt and the sugar has dissolved. Let the brine cool, then strain. Soak the chicken pieces in the brine “813” solution using a non-reactive container for 3 – 6 hours.

2) Remove the chicken from the brine “813” solution, pat it dry with paper towels, and let it sit uncovered in the refrigerator for 4 – 6 hours. This allows some moisture to evaporate from the surface, so it will to brown better.

3) Combine the buttermilk and egg whites thoroughly, and immerse the chicken pieces in it, preferably overnight (for about 10 – 12 hours) or as long as possible.

4) Combine the flour, tomato soup with the herb and spice blend. Remove each of the chicken pieces from the buttermilk and coat in the seasoned flour blend. When buttermilk absorbs all the flour mixture, coat again in seasoned flour. To make the coating stick better, refrigerate the coated chicken (uncovered) for 30 to 60  minutes before frying.

5) Deep fry the chicken pieces in batches, in hot oil at 180°C for 15- 20 minutes, turning occasionally until it turns golden brown. Drain on a wire rack and let the chicken rest. Allow the oil to to return to 180°C  before frying the next batch. The chicken can be kept in a warm oven until you are ready to serve.

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