Southern Fried Chicken Recipe
Buttermilk marinated chicken, fried to perfection and served with collard greens.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Dredging Mixture
Frying
Collard Greens
Method
Chicken Marinade
- 1
Prepare the Marinade
In a large bowl, mix together the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
- 2
Marinate the Chicken
Add the chicken pieces to the buttermilk mixture, ensuring they are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Dredging the Chicken
- 3
Prepare the Dredging Mixture
In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, cayenne pepper, salt, and black pepper.
- 4
Dredge the Chicken
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating on all sides.
Frying the Chicken
- 5
Heat the Oil
In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the dredged chicken pieces to the hot oil, frying in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and cooked through. Drain on paper towels.
Cooking Collard Greens
- 7
Prepare the Collard Greens
Wash the collard greens thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces.
- 8
Sauté the Greens
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- 9
Cook the Collard Greens
Add the chopped collard greens to the skillet, stirring to coat in the oil. Pour in the chicken broth, season with salt and pepper, and simmer for about 30 minutes until tender.