James Martin Southern Fried Chicken

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This James Martin Southern Fried Chicken is everything you want from proper fried chicken: shatteringly crisp crust, juicy meat, and a warm kick of spice that lingers in the best way. The buttermilk soak keeps the chicken tender, while a well-seasoned flour mix gives you that classic craggy coating. It is very doable for confident beginners as long as you keep an eye on oil temperature. Total time is about 1 hour 10 minutes, including a short marinade.

Table of Contents

Ingredients

For the chicken and buttermilk soak

8 chicken pieces (bone-in thighs and drumsticks are ideal, about 1.3–1.5kg total)
500ml buttermilk
1 tbsp hot sauce (optional, but adds great flavour)
2 tsp fine salt
1 tsp freshly ground black pepper

For the Southern coating

300g plain flour
60g cornflour (cornstarch)
2 tsp smoked paprika
1 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1/2 tsp cayenne pepper (more or less to taste)
1 tsp baking powder

For frying and serving

Neutral oil for frying (vegetable, sunflower, or groundnut), about 1.5–2 litres depending on pan depth
Flaky salt, to finish
Lemon wedges, to serve (optional)
Pickles, to serve (optional)

How to Make James Martin Southern Fried Chicken

Oven preparation

Prepare the oven: Preheat the oven to 200°C or 180°C fan (400°F). Line a baking tray with foil and set a wire rack on top so the chicken stays crisp while it finishes cooking.
Set up a safe frying area: Clear space around the hob, keep a lid nearby, and have a second clean tray ready for coated chicken.

Mixing (marinade and coating)

Mix the buttermilk soak: In a large bowl, stir together the buttermilk, hot sauce (if using), fine salt, and black pepper.
Marinate the chicken: Add the chicken pieces and turn them so every surface is coated. Cover and leave for 30 minutes at cool room temperature, or refrigerate up to overnight for deeper flavour.
Mix the seasoned flour: In a wide shallow bowl, combine the plain flour, cornflour, both paprikas, garlic powder, onion powder, thyme, cayenne, and baking powder.
Coat the chicken: Lift each piece from the buttermilk and let the excess drip off. Press firmly into the flour mix, turning and pressing again so you get those lovely craggy bits.
Rest the coating: Place coated chicken on a tray and rest for 10 minutes. This quick rest helps the flour hydrate and cling, so it is less likely to fall off in the oil.

Baking (finishing in the oven)

Heat the oil: Pour oil into a deep, heavy pan to a depth of 4–6cm. Heat to 170°C (340°F). If you do not have a thermometer, test with a pinch of flour. It should sizzle immediately and float, not burn.
Fry in batches: Fry 2–3 pieces at a time so the oil temperature stays steady. Cook thighs and drumsticks for 12–14 minutes total, turning every few minutes, until deep golden and crisp.
Drain correctly: Transfer the fried chicken to the wire rack (not paper towels). This keeps the crust crisp rather than steamy.
Finish in the oven: Bake the fried pieces on the rack for 8–12 minutes, until the thickest part reaches 74°C (165°F). This step makes sure everything is safely cooked through without over-darkening the crust.

Cooling (resting)

Rest before serving: Let the chicken rest for 5 minutes. It stays hot, the juices settle, and the crust holds its crunch.

Assembling (serving platter)

Season and plate: Sprinkle lightly with flaky salt while the chicken is still hot. Arrange on a platter with lemon wedges and pickles, if you like.
Serve straight away: Fried chicken is at its best in the first 20–30 minutes while the crust is loud and crisp.

How to Make James Martin Southern Fried Chicken

Tips

Why is my coating falling off in the oil?

This usually comes down to two things: the oil is not hot enough, or the coating did not have time to set. Keep the oil around 165–175°C, press the flour on firmly, and rest the coated chicken for 10 minutes before frying.

How do I keep Southern fried chicken crispy?

Drain on a wire rack, not on paper towels, and avoid stacking the pieces. If you are cooking in batches, keep the fried chicken on the rack in a warm oven (around 120°C) until ready to serve.

What is the safest way to tell when fried chicken is cooked?

Use a probe thermometer and aim for 74°C (165°F) in the thickest part without touching bone. The oven finish makes this easy and takes the stress out of judging by colour alone.

Can I make it spicier without making it bitter?

Add more cayenne in small steps and lean on hot sauce in the buttermilk. You can also finish with a pinch of chilli flakes mixed into flaky salt, which gives heat without overwhelming the seasoning.

Serving Suggestions

Creamy coleslaw and corn on the cob
Buttermilk biscuits or soft rolls with butter
Mac and cheese or mashed potatoes with gravy
Pickles, hot honey, and a simple green salad

Storage

Room temperature

Do not leave cooked chicken out for more than 2 hours (or 1 hour in warm weather). Fried chicken is best eaten fresh for maximum crispness.

Refrigerator

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat on a rack in a hot oven at 200°C (180°C fan) for 12–18 minutes until piping hot. Avoid microwaving if you want the crust to stay crisp.

Freezing

Freeze cooled fried chicken on a tray until solid, then transfer to freezer bags or containers for up to 2 months. Reheat from frozen on a rack at 200°C (180°C fan) for 25–35 minutes, or until the centre reaches 74°C (165°F).

Nutrition

Calories: 520 kcal
Carbohydrates: 28 g
Protein: 34 g
Fat: 30 g
Saturated fat: 7 g
Sodium: 980 mg

Disclaimer: Nutrition values are estimates and will vary depending on portion size, oil absorption, and specific ingredients used.

FAQs

Can I use chicken breast for Southern fried chicken?

Yes, but it cooks faster and can dry out. Cut breasts into large fillets, fry for a shorter time (usually 6–9 minutes depending on thickness), and still check for 74°C (165°F) in the centre. A brief oven finish helps without over-browning.

Can I bake it instead of frying?

You can, but the crust will be different. Coat the chicken, spray generously with oil, and bake on a rack at 220°C (200°C fan) for 35–45 minutes, turning once, until cooked through. It will be crisp, just not quite the same as deep-fried.

What oil is best for frying Southern fried chicken?

Use a neutral, high smoke point oil like vegetable, sunflower, or groundnut (peanut) oil. Avoid olive oil for deep frying because it can smoke and taste bitter at higher temperatures.

How do I stop the chicken from going greasy?

Greasy fried chicken is almost always oil temperature related. Keep the oil at 165–175°C and do not overcrowd the pan. Draining on a wire rack also helps excess oil drip away while keeping the crust crisp.

Can I marinate the chicken overnight in buttermilk?

Yes, and it tastes even better. Cover and refrigerate up to 24 hours. If you do this, take the chicken out of the fridge for 20–30 minutes before cooking so it fries more evenly.