Southern Fried Chicken

Last updated 2nd June 2017

An easy and healthy recipe for southern fried chicken and homemade slaw recipe, it’s finger-licking good.


Place both the chicken thighs and drumsticks in a bowl and pour over the buttermilk. Cover with cling film and place in the fridge overnight to marinate. This stage is optional but if you have the time it is a worthwhile process as it tenderizes the chicken.  

Remove chicken from the fridge and allow it to return to room temperature.

Mix the flour, paprika and salt in a bowl, remove the chicken pieces from the marinade, and then coat with flour mixture – don’t shake off the excess.

Preheat oven to 200°C.

Turn on your deep fat fryer or use a deep frying pan with about 1cm of oil and bring to a medium heat. Place the chicken pieces in the oil using tongs and allow to cook until golden, turning carefully.

Once golden remove the chicken and place onto a large plate lined with paper towels to soak up the excess oil. Once they are all done, place onto a baking sheet and into the oven for 10 minutes.

For the coleslaw, finely shred the cabbage, carrots and onion and place in a bowl. Add the mustard and yoghurt and mix well. Season to taste. 

When the chicken is cooked through, remove and serve immediately. 


For the chicken:

4 chicken thighs

4 chicken drumsticks

1 cup flour

1tsp smoked paprika

½ tsp salt

250ml buttermilk

Salt and ground pepper to taste

Vegetable oil, for frying

For the coleslaw:

2 tbsp fat-free yoghurt

1tbsp wholegrain mustard

½ white cabbage

2 carrots

½ onion

Salt and pepper, to taste