Southern Fried Chicken Recipe

Brine/Marinate

Pat chicken pieces dry. In a large bowl, whisk buttermilk with 1 tablespoon kosher salt, 1 teaspoon black pepper and hot sauce (if using). Submerge chicken in buttermilk mixture, cover and refrigerate for at least 4 hours or overnight for best results.

Prepare Dredge

In a wide shallow dish combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, and remaining 1 tablespoon kosher salt. Mix well and set aside.

Dredge Chicken

Remove chicken from buttermilk, let excess drip off, then dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere. For extra-crispy crust, double-dredge: return dredged pieces to buttermilk briefly and dredge again. Place on a wire rack and let rest 15–20 minutes to set the crust.

Heat Oil

Pour oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until thermometer reads 325–350°F (160–175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle steadily.

Fry Chicken

Work in batches to avoid overcrowding. Fry chicken pieces skin-side down first for 6–8 minutes, then flip and fry another 6–8 minutes, adjusting time for piece size. Maintain oil temperature at 300–325°F for larger pieces; reduce heat if it browns too quickly. Cook until internal temperature reaches 165°F (74°C) at the thickest part, and crust is deep golden brown. Transfer to a wire rack set over a sheet pan; keep warm in a 200°F oven while finishing remaining batches.

Finish

After resting 5 minutes, serve chicken hot alongside rice, collards and gravy.

Rinse rice under cold water until runoff is mostly clear to remove excess starch. Drain well.

In a medium saucepan over medium heat, melt butter. Add rinsed rice and toast, stirring, for 1–2 minutes to coat grains. Add water and 1 teaspoon kosher salt and bring to a gentle boil uncovered.

Once boiling, reduce heat to low, cover tightly and simmer undisturbed for 18–20 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 10 minutes. Fluff with a fork before serving.

Heat olive oil in a heavy pot or Dutch oven over medium heat. Add diced onion and cook until softened, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add the smoked ham hock (or turkey wing) to the pot, then add the collard greens in batches, letting them wilt slightly before adding more. Pour in chicken stock and apple cider vinegar, then sprinkle in red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Bring to a simmer, then reduce heat to low, cover partially and braise gently for 45–60 minutes, stirring occasionally, until greens are tender and flavors are melded. Taste and adjust seasoning with additional salt or vinegar if desired. Remove and discard bone from ham hock, shred any meat and return to greens if desired.

In a saucepan over medium heat, melt 3 tablespoons butter. Whisk in 3 tablespoons flour and cook, whisking constantly, until the roux turns a deep golden brown, about 3–5 minutes.

Slowly whisk in warm chicken stock, a little at a time, until smooth. Bring to a gentle simmer and cook until thickened, 4–6 minutes. Stir in Worcestershire sauce, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. If gravy is too thick, thin with a splash of stock; if too thin, simmer a little longer.

Keep gravy warm until ready to serve. Spoon over chicken and rice as desired.