James Martin Southern Fried Chicken recipe is all about achieving that legendary deep-south coating: crispy, craggy, and packed with spice, while keeping the meat inside juicy and tender. James Martin swaps the traditional buttermilk brine for a clever yogurt marinade, which tenderizes the chicken just as effectively but adds a thicker cling for the coating. The secret to his specific flavor profile lies in the homemade spice blend—a generous mix of paprika, garlic, and dried herbs—and the crucial double-dredging technique that guarantees the crust won’t fall off when you take a bite. It’s ultimate comfort food done with chef-level precision.
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Why You Will Love This Southern Fried Chicken Recipe:
- The Crunch: The double-coating method creates a substantial, shattered-glass crust that stays crispy even after cooling slightly.
- Juicy Meat: Marinating in full-fat yogurt breaks down the proteins, ensuring the chicken remains moist even during the high heat of frying.
- Customizable Heat: The homemade spice rub allows you to control the chili level perfectly—add more cayenne for a kick or keep it mild for the family.
- No Buttermilk Needed: Using yogurt is a fantastic, accessible alternative that arguably sticks to the chicken better than thin buttermilk.
- Picnic Perfect: This chicken is famously delicious served cold the next day, making it ideal for lunchboxes or summer outings.
James Martin Southern Fried Chicken Ingredients
The Marinade
- 8 Chicken pieces (drumsticks, thighs, or wings), skin-on
- 150ml Full-fat natural yogurt (or Greek yogurt thinned slightly with milk)
- 1 Garlic clove, crushed
The Coating
- 200g Plain flour
- 1 tsp Salt
- 1 tsp Black pepper (freshly ground is best)
- 1 tbsp Smoked paprika
- 1 tsp Garlic granules (or powder)
- 1 tsp Onion salt (or powder)
- 1 tsp Dried oregano or thyme
- 1/2 tsp Cayenne pepper (optional, for heat)
- Vegetable oil (for deep or shallow frying)
How To Make James Martin Southern Fried Chicken
- Marinate: Place the chicken pieces in a large bowl. Add the crushed garlic and the yogurt. Toss well to ensure every piece is thoroughly coated. Cover and refrigerate for at least 2 to 3 hours (overnight is even better for tenderness).
- Prepare the Dredge: In a large, shallow dish, mix the flour with all the spices: salt, pepper, paprika, garlic granules, onion salt, oregano, and cayenne. Whisk well to distribute the spices evenly.
- Coat the Chicken: Remove a piece of chicken from the yogurt, shaking off the excess but leaving a thin layer (this helps the flour stick). Roll it in the seasoned flour, pressing down firmly to coat.
- James’s Tip: For extra crunch, dip it back into the yogurt quickly and then back into the flour a second time (double dipping).
- Rest: Place the coated chicken on a wire rack for 10 to 15 minutes. This allows the gluten to hydrate and the coating to “set,” preventing it from sliding off in the oil.
- Heat Oil: Fill a deep pan or fryer no more than halfway with vegetable oil. Heat to 170°C (340°F). If you don’t have a thermometer, a cube of bread should brown in 30 seconds.
- Fry: Carefully lower the chicken into the hot oil (do this in batches to avoid overcrowding). Fry for 12 to 15 minutes, turning occasionally, until deep golden brown and crisp.
- Check Doneness: The internal temperature should reach 75°C (165°F), and juices should run clear.
- Drain: Remove from the oil and drain on kitchen paper to remove excess grease. Season with a pinch of flaky salt while hot.
Recipe Tips
- Don’t overcrowd the pan: Frying too many pieces at once lowers the oil temperature, leading to greasy, soggy chicken. Fry in small batches.
Use a thermometer: Maintaining the oil temperature is crucial. If it’s too hot, the outside burns before the inside cooks; too cool, and the coating absorbs oil.
The rack is key: Never drain fried chicken on paper towels. This traps steam and makes the bottom soggy. Always use a wire rack.
Room temperature chicken: Take the chicken out of the fridge 30 minutes before frying. Cold chicken drops the oil temperature too drastically.
What To Serve With Southern Fried Chicken?
This Southern Fried Chicken calls for classic American-style sides. James recommends a fresh, crunchy Coleslaw to cut through the grease, preferably one with a sharp vinaigrette or light mayo dressing. Corn on the Cob brushed with butter and chili is another staple that adds sweetness to the plate. For a hearty meal, serve with Potato Wedges or creamy Macaroni Cheese. A side of BBQ Sauce or Ranch Dressing for dipping is non-negotiable.
How To Store Leftovers Southern Fried Chicken?
- Refrigerate: Let the chicken cool completely, then store in an airtight container lined with paper towels (to absorb moisture). It keeps well for up to 3 days.
- Freeze: You can freeze the fried chicken for up to 3 months. Reheat directly from frozen in the oven.
How To Reheat Leftovers Southern Fried Chicken?
Important Rule: Do not overcrowd the fryer. If you put too many pieces in at once, the oil temperature will drop drastically. This causes the breading to absorb oil rather than fry, resulting in greasy, soggy chicken. Fry in batches of 2 or 3 pieces.
- Oven (Essential): Do not microwave fried chicken; it will turn soggy. Place the chicken on a wire rack set over a baking sheet. Bake at 190°C (375°F) for 15 to 20 minutes (or longer if frozen) until the skin is re-crisped and the meat is hot through.
- Air Fryer: Air fry at 180°C for 5-8 minutes for the crispiest result.
FAQs
The coating can detach if the chicken is too wet or if the oil is not hot enough. Make sure to shake off excess buttermilk before dredging in the flour. Also, let the breaded chicken rest on a wire rack for 10 minutes before frying to help the coating adhere to the meat.
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Check Price: £12.50 »Yes, buttermilk is the secret to tender meat. The acidity in the buttermilk breaks down the protein structures in the chicken, making it incredibly soft. If you do not have buttermilk, you can make a substitute by adding a tablespoon of lemon juice to regular milk and letting it sit for 5 minutes.
Fried chicken can brown quickly on the outside while remaining raw in the middle. Fry until golden brown, then transfer the pieces to a baking tray and finish them in the oven for 10 to 15 minutes. Always check that the internal temperature reaches 165°F (74°C).
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Southern Fried Chicken Nutrition Facts
Serving Size: 2 pieces (e.g., 1 drumstick, 1 thigh)
- Calories: 580 kcal
- Total Fat: 35g
- Saturated Fat: 8g
- Cholesterol: 110mg
- Sodium: 950mg
- Total Carbohydrate: 25g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 38g
James Martin Southern Fried Chicken
Course: Main, Lunch, DinnerCuisine: British, AmericanDifficulty: Easy4
servings20
minutes25
minutes450
kcalThis crispy James Martin Southern Fried Chicken is a finger-licking favorite that rivals any takeout. It is made with tender chicken thighs and drumsticks, tangy buttermilk, and a secret blend of herbs and spices including paprika and cayenne. The result is golden-brown skin with a satisfying crunch and incredibly juicy meat inside. It is perfect for a weekend movie night or a summer picnic spread.
Ingredients
- The Marinade
8 Chicken pieces (drumsticks, thighs, or wings), skin-on
150ml Full-fat natural yogurt (or Greek yogurt thinned slightly with milk)
1 Garlic clove, crushed
- The Coating
200g Plain flour
1 tsp Salt
1 tsp Black pepper (freshly ground is best)
1 tbsp Smoked paprika
1 tsp Onion salt (or powder)
1 tsp Garlic granules (or powder)
1 tsp Dried oregano or thyme
1/2 tsp Cayenne pepper (optional, for heat)
Vegetable oil (for deep or shallow frying)
Directions
- Marinate: Place the chicken pieces in a large bowl. Add the crushed garlic and the yogurt. Toss well to ensure every piece is thoroughly coated. Cover and refrigerate for at least 2 to 3 hours (overnight is even better for tenderness).
- Prepare the Dredge: In a large, shallow dish, mix the flour with all the spices: salt, pepper, paprika, garlic granules, onion salt, oregano, and cayenne. Whisk well to distribute the spices evenly.
- Coat the Chicken: Remove a piece of chicken from the yogurt, shaking off the excess but leaving a thin layer (this helps the flour stick). Roll it in the seasoned flour, pressing down firmly to coat.
James’s Tip: For extra crunch, dip it back into the yogurt quickly and then back into the flour a second time (double dipping). - Rest: Place the coated chicken on a wire rack for 10 to 15 minutes. This allows the gluten to hydrate and the coating to “set,” preventing it from sliding off in the oil.
- Heat Oil: Fill a deep pan or fryer no more than halfway with vegetable oil. Heat to 170°C (340°F). If you don’t have a thermometer, a cube of bread should brown in 30 seconds.
- Fry: Carefully lower the chicken into the hot oil (do this in batches to avoid overcrowding). Fry for 12 to 15 minutes, turning occasionally, until deep golden brown and crisp.
- Check Doneness: The internal temperature should reach 75°C (165°F), and juices should run clear.
- Drain: Remove from the oil and drain on kitchen paper to remove excess grease. Season with a pinch of flaky salt while hot.
Notes
- Don’t overcrowd the pan: Frying too many pieces at once lowers the oil temperature, leading to greasy, soggy chicken. Fry in small batches.
Use a thermometer: Maintaining the oil temperature is crucial. If it’s too hot, the outside burns before the inside cooks; too cool, and the coating absorbs oil.
The rack is key: Never drain fried chicken on paper towels. This traps steam and makes the bottom soggy. Always use a wire rack.
Room temperature chicken: Take the chicken out of the fridge 30 minutes before frying. Cold chicken drops the oil temperature too drastically.
