Southern Fried Chicken


  • 8-9 pieces of chicken
  • 1 quart buttermilk
  • 2 1/2 cups self-rising flour
  • 1 TBS cornstarch
  • canola oil for frying

Spice Blend:

  • 1 TBS Cajun or Creole Seasoning
  • 1 1/2 TBS poultry seasoning I use Chef Paul’s Poultry Magic
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 tsp lemon pepper
  • 1 tsp celery salt
  • 1 TBS Accent optional don’t tell me anything about MSG’s!


  1. Remove excess fat from chicken and place into a bowl.
  2. Mix the spice blend together and sprinkle half of it on the chicken
  3. Rub the spices into the chicken evenly
  4. Pour the buttermilk over the chicken (it’s okay if the spices float in the milk. Chill out.)
  5. Cover the chicken and refrigerate for at least 4 hours. (Overnight is cool too.)
  6. Pour the flour, cornstarch, and remaining spice blend into a bag, batter bowl, or shallow baking dish.
  7. Remove the chicken from the buttermilk and shake off the excess. (Don’t rinse the chicken, Crazy!)
  8. Add the chicken pieces into whatever you’re using and shake or dredge it. Don’t make this difficult.
  9. Heat oil in a deep fryer or frying pan to 350 F
  10. Carefully place the chicken into the oil. Do not overcrowd the pan. Fry in batches.*
  11. Drain the chicken on paper towels or a wired rack
  12. Allow it to rest for 5-10 mins. before eating or just burn the roof of your mouth. It’s up to you.
  13. Enjoy!

Recipe Notes

*Dark meat takes about 13-15 mins to cook in a deep fryer. 20-25 in a frying pan. White meat takes a little less time. The frying sound with quiet when the chicken is ready. The chicken pieces will also start to float when it’s done. Make sure it’s 165 F internally and the juices run clear. I’m not responsible for you jacks eating raw chicken. Make sure it’s cooked!