Southern Fried Chicken (USA)


Kevan Kerr


Makes 5 portions

250 mL (1 cup) Buttermilk

7 mL (11/2 tsp) Dijon Mustard

2 mL (1/2 tsp) Ground Black Pepper

2 mL (1/2 tsp) Salt

2 mL (1/2 tsp) Cayenne Pepper

7 mL (11/2 tsp) Garlic Powder

7 mL (11/2 tsp) Onion Powder

5 mL (1 tsp) Sweet Paprika

5 mL (1 tsp) Baking Powder

250 mL (1 cup) All Purpose Flour

5 Boneless Chicken Breasts or Thighs, raw, cut into half lengthwise

Vegetable Oil for frying


    1. In a resealable bag, combine buttermilk, mustard, salt, black and cayenne pepper. Add chicken pieces, squeeze out excess air, and seal the bag. Marinate in the refrigerator for a minimum of 2 hours or overnight.
    2. In another plastic bag, combine flour, baking powder, garlic powder and onion powder.
    3. Remove 1 piece of chicken at a time from marinade and add it to the flour mixture. Shake to cover chicken well. After all chicken pieces are coated once, repeat the process by dipping them in the buttermilk marinade and coating a second time.
    4. Heat oil, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
    5. Serve 2 pieces chicken with sides such as potatoes, waffles and gravy and/or chopped salad. Can also be served as a sandwich.