My Southern fried chicken

My Southern fried chicken

Ben's Meat Bible
Benito Martin

Dude food like fried chicken is all the rage these days. This is my version of one of the Deep South’s best comfort foods. I prefer to use chickpea flour in the crumb, as it has a really great flavour and provides an irresistible crunch.


Quantity Ingredient
1/4 quantity see method for ingredients
1kg chicken thigh pieces
sunflower oil, for deep-frying
1 quantity Blue cheese sauce
flat-leaf parsley leaves, chopped, to garnish


Quantity Ingredient
165g besan (chickpea flour)
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 heaped teaspoon Chicken salt
1 teaspoon freshly ground black pepper
1 1/2 teaspoons baking powder


  1. One day before cooking, prepare the brine and add the chicken. Place in the refrigerator and brine overnight.
  2. When you are ready to cook, remove the chicken from the brine and reserve 3–4 tablespoons of the brine.
  3. Make the crumb by combining all the ingredients in a large bowl. Add the reserved buttermilk brine and stir with a fork until even clumps form.
  4. Coat the chicken, a few pieces at a time, in the crumb, pressing firmly so that it sticks to the chicken. Place the pieces onto a baking tray.
  5. Line another tray with paper towel.
  6. Fill a large heavy-based saucepan one-third with oil and heat to 175°C, or hot enough to make a small cube of bread sizzle in 15 seconds when dropped into the oil. Carefully lower a few pieces of chicken at a time into the oil so as not to overcrowd the pan. Fry for 5–7 minutes on one side, until golden, then turn and cook the other side for a further 5–7 minutes. Remove from the oil and drain on the lined tray; check one piece for doneness. Once drained, you can keep the chicken warm by placing it in a low oven. Fry the remaining chicken in batches, being careful not to overheat the oil.
  7. Serve immediately with the blue cheese sauce and sprinkle over the parsley.
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