James Martin Southern Fried Chicken

James Martin Southern Fried Chicken is crisp on the outside, juicy in the centre, and packed with bold, well-balanced seasoning. The chicken is marinated in buttermilk for tenderness, then coated in a spiced flour that fries to a deep golden crunch. It is a straightforward recipe that delivers proper comfort food flavour without complicated steps. Preparation takes around 20 minutes, plus marinating time, and cooking takes about 25 minutes.

Ingredients

For the Chicken Marinade

• 8 chicken pieces (thighs and drumsticks work best, skin on)
• 500ml buttermilk
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp paprika
• 1 tsp garlic powder

For the Seasoned Coating

• 250g plain flour
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper

For Frying

• Vegetable oil, enough for deep frying

How to Make James Martin Southern Fried Chicken

• Prepare the chicken: Place the chicken pieces in a large bowl. Pour over the buttermilk and stir in the salt, pepper, paprika and garlic powder. Cover and refrigerate for at least 2 hours, or overnight for best flavour.
• Prepare the coating: In a separate bowl, mix together the plain flour, paprika, cayenne, thyme, oregano, garlic powder, onion powder, salt and black pepper until evenly combined.
• Heat the oil: Pour vegetable oil into a deep, heavy-based pan to a depth of about 5cm. Heat to 170°C. If you do not have a thermometer, a small cube of bread should turn golden in about 30 seconds.
• Coat the chicken: Remove each piece from the buttermilk, allowing excess to drip off. Dredge thoroughly in the seasoned flour, pressing firmly so the coating sticks well. For an extra crisp finish, dip back into the buttermilk and coat again in flour.
• Fry the chicken: Carefully lower the chicken into the hot oil in batches. Do not overcrowd the pan. Fry for 12 to 15 minutes, turning occasionally, until deeply golden and cooked through. The internal temperature should reach 75°C.
• Drain and rest: Lift the chicken from the oil and place on a wire rack set over a tray. Rest for 5 minutes before serving to keep the coating crisp.

Tips

How do I keep the coating from falling off?

Make sure the chicken is well coated and press the flour firmly onto the surface. Let the coated chicken rest for 10 minutes before frying so the crust sets properly.

Why is my chicken not crispy enough?

The oil may not be hot enough. Keep it steady at around 170°C. Frying at too low a temperature causes the coating to absorb oil and become soft.

Can I cook this in the oven instead?

Yes. Place the coated chicken on a wire rack over a baking tray. Spray lightly with oil and bake at 200°C or 180°C fan for 35 to 45 minutes until crisp and cooked through.

How do I know the chicken is fully cooked?

The juices should run clear when pierced at the thickest part. For accuracy, use a thermometer and check that it reads 75°C.

Serving Suggestions

• Serve with chunky chips and coleslaw
• Add buttered corn on the cob
• Pair with a fresh green salad
• Offer dipping sauces such as barbecue or honey mustard

Storage

Room Temperature

Keep at room temperature for up to 2 hours only. After that, refrigerate promptly.

Refrigerator

Store in an airtight container for up to 3 days. Reheat in the oven to maintain crispness.

Freezing

Freeze cooked chicken pieces in a sealed container for up to 2 months. Reheat from frozen in a hot oven until piping hot throughout.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 28g
• Protein: 35g
• Fat: 32g
• Saturated Fat: 6g
• Sodium: 780mg

Values are estimates and may vary depending on portion size and ingredients used.

FAQs

James Martin Southern Fried Chicken

Recipe by Milli RoseCourse: Main CourseCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp, golden Southern Fried Chicken marinated in buttermilk and coated in a spiced flour for a juicy and flavourful finish.

Ingredients

• 8 chicken pieces, skin on

• 500ml buttermilk

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• 250g plain flour

• 2 tsp paprika

• 1 tsp cayenne pepper

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1 tsp black pepper

• Vegetable oil for frying

Directions

• Marinate chicken in buttermilk and seasoning for at least 2 hours.
• Mix flour and spices in a bowl.
• Heat oil to 170°C in a deep pan.
• Coat chicken thoroughly in seasoned flour.
• Fry in batches for 12 to 15 minutes until golden and cooked through.
• Drain on a wire rack and rest before serving.

Notes

• Marinate overnight for deeper flavour.
• Maintain steady oil temperature for crisp coating.
• Rest before serving to keep juices locked in.