Southern Fried Chicken Recipe

Southern Fried Chicken Recipe

Prep Time

10 minutes

Cook Time

20 minutes


4 people
Southern Fried Chicken

The chefs at Rattan Direct bring you this Southern Fried Chicken recipe, and it’s one for the books. Marinated overnight in a mixture of plain yogurt, spices, and seasonings, and then traditionally fried to achieve that crispy, golden-brown crust, we suggest you serve this delectable chicken with corn on the cob, and some chunky coleslaw!

For this recipe, assuming you choose to use a fresh whole chicken, you will need to joint the chicken. This is the best way to fry chicken and a handy skill to know. The video post of this recipe shows the procedure; watch it if you like to follow along.

Want to see how it’s done? We have the video right here!


  • 1 small chicken
  • For The Marinade:
  • 2 cups plain yogurt
  • 2 teaspoon ground white pepper
  • 1/2 teaspoon garlic granules
  • 1 pinch fennel seed
  • 1 pinch oregano
  • 1 tablespoon paprika
  • For The Coating:
  • 2 cups cornflour
  • 2 cups plain flour
  • 1 tablespoon ground white pepper
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • Corn oil for frying


  • 1 Joint the Chicken:
  • 2 A chicken is jointed easily by locating the ball and socket joints that will slice through easily
  • 3 To remove the whole wing joint, slice through the base of the breast where the wing is attached.
  • 4 Find the place where the two bones are attached together with white cartilage and slice through it
  • 5 Stretch the legs outward from the body and slash through the skin that covers the breast and the space.
  • 6 Now stretch the legs back to reveal the joint where the thigh meets the carcass.
  • 7 Cut through the cartilage to remove the whole leg
  • 8 Bone-in breast will cook far better so you want to remove the breast with the bone intact. With the breast portion facing you, and the backbone facing away, slice downward in front of the backbone.
  • 9 When you hit the base of the breast you will need to push down hard on the back of the knife to cut through the bones at the base.
  • 10 Cut this joint in two down the middle to separate the breast halves, and then cut the breast halves in two. You will need to cut through bone to do this so press hard with the knife.
  • 11 Finally, locate the sockets at wing joints and cut through to give you two wing halves (a wingy bit and a leggy bit). You can discard the fleshless tip.
  • 12 Do the same with the legs. It may take a few goes to locate the joint but it is there and will slice through easily. Trim off any excess skin, but keep most of it to protect the chicken while cooking.
  • 13 Mix the marinade ingredients with about 2 cups of water; mix in the chicken pieces and chill in the fridge overnight
  • 14 Mix the dry ingredients together.
  • 15 Remove each piece of chicken from the marinade, shake off excess liquid and roll in the coating.
  • 16 Shake off excess flour and place on a rack.
  • 17 Repeat with all the chicken pieces, and then repeat the whole process making sure to really shake off excess flour before placing back on the rack.
  • 18 Fill a large frying pan halfway with corn or vegetable oil and place over a medium to high heat depending on the ferocity of your cooker.
  • 19 Once hot enough to make the chicken sizzle when it hits the pan, add enough chicken to fill the pan with only a little space between.
  • 20 Cook, turning often, for about 20 minutes. The only way to test it is by cutting it open with a knife, but after a little practice you will know it is ready.
  • 21 Remove from the oil, drain on a rack, and sprinkle with salt.
  • 22 Eat while steaming hot.


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