Jamie Oliver’s Southern Fried Chicken is a masterclass in crispy, juicy poultry with a homemade spice blend that packs bold flavor. Brined overnight in aromatics and buttermilk, fried until golden, and paired with baked sweet potatoes and a quick cabbage pickle, this dish transforms simple ingredients into a soul-satisfying meal. Perfect for weekend dinners, family gatherings, or special occasions.
Why Everyone Will Love This Recipe
- Crispy skin, juicy meat: Brining and buttermilk soaking ensure maximum tenderness.
- Bold flavor: Cayenne, paprika, and aromatics create the perfect Southern spice profile.
- Complete meal: Served with baked sweet potatoes and fresh cabbage pickle.
- Hands-on fun: Classic preparation techniques let you feel like a home chef.
Ingredients
- 4 free-range chicken thighs, skin on, bone in
- 4 free-range chicken drumsticks
- 200 ml buttermilk
Spice Coating
- 200 grams plain flour
- 1 level tsp baking powder
- 1 level tsp cayenne pepper
- 1 level tsp hot smoked paprika
- 1 level tsp onion powder
- 1 level tsp garlic powder
Sweet Potatoes
- 4 sweet potatoes
- Oil
- 2 liters groundnut oil (for frying)
Brine
- 1 tbsp black peppercorns
- 25 grams sea salt
- 100 grams brown sugar
- 4 sprigs fresh thyme
- 4 fresh bay leaves
- 4 cloves garlic
Quick Pickle
- 1 tsp fennel seeds
- 100 ml red wine vinegar
- 1 heaped tbsp golden caster sugar
- ½ red cabbage (about 500 g)
How to Make Jamie Oliver's Southern Fried Chicken
- Toast the black peppercorns in a large pan for 1 minute.
- Add salt, brown sugar, thyme, bay leaves, garlic, and 400 ml cold water.
- Bring to a boil, then let cool, topping up with another 400 ml cold water.
- Slash chicken thighs slightly while keeping skin intact.
- Submerge chicken in cooled brine, cover, and refrigerate for at least 12 hours or overnight.
- Remove chicken from brine and discard brine.
- Pour over 200 ml buttermilk, cover, and refrigerate for 8 hours to tenderize.
- Preheat oven to 190°C/375°F/gas 5.
- Roll sweet potatoes in sea salt, place on a baking tray, and bake for 30 minutes.
- Toast fennel seeds in a pan for 1 minute.
- Add red wine vinegar, sugar, salt, and finely sliced cabbage.
- Refrigerate, stirring occasionally while chicken cooks.
- In a large bowl, mix flour, baking powder, cayenne, paprika, onion, and garlic powders.
- Heat oil in a deep pan to 180°C (356°F). Test with a potato piece—should turn golden.
- Remove chicken from buttermilk, dredge in spice coating, and shake off excess.
- Fry chicken thighs in batches for 5 minutes, turning halfway. Place on a wire rack over a baking tray.
- Reduce oven temperature to 170°C/325°F/gas 3 and move sweet potatoes to the bottom shelf.
- Fry drumsticks in one batch, then transfer to the oven with thighs for 30 minutes to finish cooking.
- Plate chicken with baked sweet potatoes, cabbage pickle, and optional salad leaves. Enjoy warm.
How to Store
Store leftover chicken in an airtight container in the fridge for up to 2 days. Sweet potatoes and pickled cabbage can be stored separately in the fridge for up to 3 days.
How to Freeze
Cooked chicken can be frozen for up to 1 month. Wrap in foil and place in a freezer-safe bag. Sweet potatoes can be frozen separately after baking; pickle should be consumed fresh for best texture.
Frequently Asked Questions
Can I use chicken breasts instead of thighs and drumsticks?
Yes, but adjust cooking times to prevent drying. Breasts may need less frying time.
Can I make the pickle ahead of time?
Absolutely! Prepare up to 24 hours in advance and store in the fridge.
What oil works best for frying?
Groundnut or vegetable oil is ideal for high-temperature frying.
Is this spicy?
The cayenne and smoked paprika give moderate heat. Adjust to taste.
Can this be cooked without deep-frying?
Yes, bake chicken in the oven for 40–45 minutes at 200°C (392°F) for a lighter version, but it won’t be as crispy.
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