James Martin Southern Fried Chicken

This James Martin Southern Fried Chicken is crisp on the outside, juicy inside, and packed with warm, savoury spice. The coating fries up golden and crunchy, while the chicken stays tender and full of flavour. It is a straightforward recipe that rewards care and patience rather than technical skill. Total time is around 1 hour, including marinating and frying.

Ingredients

For the chicken

• 1.2 kg chicken pieces, thighs and drumsticks work best
• 500 ml buttermilk
• 1 tsp salt
• 1 tsp black pepper

For the seasoned coating

• 250 g plain flour
• 1 tbsp cornflour
• 1 tsp paprika
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper

For frying

• 1.5 litres vegetable oil or sunflower oil

How to Make James Martin Southern Fried Chicken

• Prepare the chicken: Place the chicken pieces in a large bowl. Pour over the buttermilk, add salt and black pepper, then mix well. Cover and chill for at least 30 minutes so the meat stays moist and seasoned.
• Mix the coating: In a wide bowl, combine the flour, cornflour, paprika, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Stir until evenly mixed.
• Coat the chicken: Remove each piece from the buttermilk, letting excess drip off. Roll thoroughly in the seasoned flour, pressing the coating on so it sticks well.
• Heat the oil: Pour the oil into a deep, heavy pan and heat to 170°C. The oil should be hot but not smoking so the coating cooks evenly.
• Fry the chicken: Fry in batches, skin side down first, for 12 to 15 minutes. Turn once and cook until deep golden and fully cooked through.
• Drain and rest: Lift the chicken onto a wire rack set over a tray. Let it rest for 5 minutes so the coating stays crisp.

Tips

How do I keep the coating crispy?

Let the fried chicken rest on a wire rack instead of kitchen paper. This prevents steam from softening the crust.

What oil temperature works best?

Keep the oil around 170°C. If it is too hot, the coating burns before the chicken cooks. If too cool, the coating absorbs oil.

Can I make this less spicy?

Reduce or skip the cayenne pepper. The flavour will still be rich and savoury.

Serving Suggestions

• Serve with creamy coleslaw and chips
• Add sweetcorn or cornbread on the side
• Pair with a simple green salad for balance

Storage

Room temperature

Best eaten fresh. Do not leave out for more than 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat in the oven to keep the coating crisp.

Freezing

Freeze cooked chicken for up to 2 months. Defrost fully and reheat in a hot oven until piping hot.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 32 g
• Protein: 38 g
• Fat: 28 g
• Saturated fat: 6 g
• Sodium: 780 mg

Nutrition values are estimates and may vary.

FAQs

James Martin Southern Fried Chicken

Recipe by Milli RoseCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crispy, golden Southern fried chicken with juicy meat and a well seasoned coating. A comforting classic inspired by James Martin.

Ingredients

• 1.2 kg chicken pieces

• 500 ml buttermilk

• 250 g plain flour

• 1 tbsp cornflour

• Paprika and spices

• Vegetable oil for frying

Directions

• Marinate chicken in buttermilk with seasoning.
• Mix seasoned flour coating.
• Coat chicken thoroughly in flour.
• Heat oil to 170°C.
• Fry chicken until golden and cooked through.
• Drain on rack and rest before serving.

Notes

• Fry in batches to avoid cooling the oil.
• Resting keeps the coating crisp.