Jul 14 2026
Restaurants›Char Bar - Westport›Southern Fried Chicken Recipe

Southern Fried Chicken Recipe

Inspired by Char Bar - Westport
Time2h
Serves4

So good, we only serve it once a week, Sundays from noon 'til out. And when it's out, it's out. Served with whipped potatoes, pan gravy, slaw, buttermilk biscuit & tabasco-honey

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Ingredients

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Southern Fried Chicken

Whipped Potatoes

Pan Gravy

Coleslaw

Buttermilk Biscuits

Tabasco-Honey Sauce

Method

Southern Fried Chicken

  1. 1

    Marinate the Chicken

    In a large bowl, combine the buttermilk with salt, pepper, and cayenne. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

  2. 2

    Prepare the Coating

    In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.

  3. 3

    Heat the Oil

    In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

  4. 4

    Coat the Chicken

    Remove chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to ensure an even coating.

  5. 5

    Fry the Chicken

    Carefully place the coated chicken pieces into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 12-15 minutes or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).

  6. 6

    Drain and Rest

    Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil. Let rest for at least 5 minutes.

Whipped Potatoes

  1. 7

    Boil the Potatoes

    In a large pot, cover the cubed potatoes with cold water and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

  2. 8

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy.

Pan Gravy

  1. 9

    Prepare the Gravy Base

    In the same pot used for frying, remove excess oil, leaving about 1 cup of drippings. Whisk in the flour over medium heat to create a roux, cooking for about 1-2 minutes until golden.

  2. 10

    Add Chicken Broth

    Slowly whisk in the chicken broth, stirring constantly until the gravy thickens. Season with salt and pepper to taste.

Coleslaw

  1. 11

    Mix the Vegetables

    In a large bowl, combine the shredded cabbage and carrot.

  2. 12

    Prepare the Dressing

    In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper.

  3. 13

    Combine

    Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate for at least 30 minutes before serving.

Buttermilk Biscuits

  1. 14

    Preheat Oven

    Preheat your oven to 450°F (230°C).

  2. 15

    Mix Dry Ingredients

    In a large bowl, combine the flour, baking powder, and salt.

  3. 16

    Cut in Butter

    Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until it resembles coarse crumbs.

  4. 17

    Add Buttermilk

    Gradually stir in the buttermilk until just combined. Do not overmix.

  5. 18

    Shape and Bake

    Turn the dough onto a floured surface and gently pat to about 1-inch thickness. Cut out biscuits with a round cutter and place on a baking sheet. Bake for 12-15 minutes or until golden brown.

Tabasco-Honey Sauce

  1. 19

    Mix the Sauce

    In a small bowl, combine the honey and Tabasco sauce. Adjust the amount of Tabasco to your desired spice level.

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