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Southern Fried Chicken

Course: Main Course
Cuisine: American


For the chicken:

  • 1 kg chicken; broken into 6 pieces
  • 2 cups buttermilk
  • 3 tbsp barbeque sauce
  • 2 cups crushed cornflakes
  • 1 cup Panko breadcrumbs use ordinary crumbs if you do not have Panko
  • 3 tbsp wheat flour
  • 1 tbsp smoked paprika
  • 1 tsp red chilli powder
  • 1 tsp cayenne pepper
  • 2 tsp onion powder
  • ½ tsp garlic powder
  • Salt to season
  • Freshly milled black pepper to season
  • Vegetable oil

For the wedges:

  • 4 medium potatoes
  • ½ tsp paprika
  • ¼ tsp Italian herbs
  • Salt to season
  • 2-3 tbsp vegetable oil


To prepare the chicken:

  • Place the chicken pieces in a large bowl, pour the buttermilk and barbeque sauce on top. Season with salt and pepper; keep aside for at least 2 hours or overnight as time permits.
  • Preheat the oven to 250°C. Line a tray with baking paper and lightly brush or spray with vegetable oil.
  • In a bowl, mix the cornflakes, Panko crumbs, flour, cayenne, red chilli, paprika, onion powder, garlic powder and season with salt and pepper.
  • Remove each piece of chicken from the buttermilk and coat with the cornflakes mixture. Press gently so that the crumb adheres to the chicken and place it on the baking tray. Repeat for all pieces. Make sure that you do not crowd the tray; if necessary, prepare in batches or on 2 trays.
  • Lightly spray or drizzle the chicken pieces with oil and bake for 10-12 minutes at 250°C. Then decrease the heat to 200°C and bake for another 10-12 minutes. Keep an eye on the chicken and take care it does not burn.
  • Flip the chicken pieces over gently, lightly spray or brush with oil and bake again at 200°C for another 15-20 minutes or till done. Check after 10 minutes to see if any pieces are done (the wings may cook faster than the breast pieces) and remove if necessary.

To prepare the wedges:

  • Peel the potatoes, cut into wedges (leave the skin on if you wish to) and parboil in salted boiling water for 8 minutes.
  • Drain and allow to air dry.
  • Preheat the oven to 180°C (fan forced). Line a tray with baking paper.
  • In a bowl, mix the potato wedges with paprika, herbs and lightly season with salt (remember you cooked it in salted water). Drizzle a bit of oil and line the wedges on the tray without crowding too much.
  • Roast in the oven for 15 minutes turning once in between or till golden brown and done.