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New South Fried Chicken

Some folks like the batter thick and they achieve this by double dredging chicken in the flour, milk or egg mixture a couple of times.  While that is delicious, I tend to like fried chicken that has a thinner layer of coating on the outside.

This recipe is much more like my mama taught me how to make fried chicken. The coating is thin and crispy and the chicken is seasoned well prior to tossing in flour.   My favorite part of the chicken is the thigh and these are soaked in buttermilk first, then dredged in flour and seasoning and fried in a cast iron skillet.  Of course, you can use any type of chicken you like for this.  You can even use boneless breasts or tenders if you would like.

The key for tasty fried chicken is to season the chicken well BEFORE it is tossed in the flour.  It also helps to soak the chicken in buttermilk for at least 30 minutes before cooking.  It is even better if it is soaked overnight!  Also, make sure the chicken has come to room temperature before frying.  If you fry chicken that is still very cold from being inside the refrigerator, it will prevent the oil from maintaining a consistent temperature.


3/4 cup buttermilk

1 cup flour (any kind)

1 tablespoon Soul Food Seasoning


6-8 chicken thighs

Oil for frying


Soak the chicken in buttermilk for at least 30 minutes.

Remove from buttermilk and season each piece of chicken well with salt and pepper.

Set aside.

In a shallow dish, combine soul food seasoning and flour.

Place a piece of the chicken in the flour and toss gently to cover.

Repeat this process for all 6 pieces.

Heat oil in a cast iron skillet.  Make sure you have enough oil to fill the skillet at least 1/2 full.  [ Note:  Stoves are very different for each person, but I usually heat my oil on medium high heat; however, I adjust the temperature throughout the cooking process.  The chicken is usually cooked on medium high to medium heat.]


When the oil is hot, place the chicken in the skillet and cook until the pieces are brown and cooked throughout.  

If you notice the chicken is browning too fast and not getting done on the inside, turn the heat down a bit and allow it to continue cooking until it is done.

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