This is Southern fried chicken and I’m not going to mention colonels or Kentucky…OK I just did and I would be lying if I didn’t set out to mimic that world famous brand of fried chicken. I looked up lots of recipes online to see the direction I should go and found every ‘copycat’ method different. Different techniques and ingredients, it seems no one has nailed it. There is also the fact that the fast food chain uses deep fat pressure fryers, not something you find in the average kitchen.

So I abandoned the idea of trying to ape the colonel’s chicken and decided to create delicious Southern fried chicken you can easily make at home.

One thing I did find looking through various recipes online is the small amount of herbs and spices people use, maybe this is why if like me you have ever tried making one of these recipes they always turn out disappointingly bland.

After a lot of trial and error I found a method and recipe which fulfils my Southern fried chicken cravings and I am now happy to share it with you.

Southern Fried Chicken

Serves 4


  • 16 x Chicken Wings, Bone in, Skin On
  • 500ml x Milk
  • 100g Plain Flour
  • 3 x Tsp Dried Basil
  • 3 x Tsp Dried Oregano
  • 2 x Tso Dried Marjoram
  • 2 x Tso Dried Thyme
  • 3 x Tsp Sea Salt
  • 2 x Tsp Black Pepper
  • 1 x Tsp White Pepper
  • 1 x Tsp Paprika
  • 2 x Tsp Cumin
  • 1 x Tsp Garlic Granules (or powder)
  • 1 x Tsp Onion Granules (or powder)


Put your chicken wings in a dish or bowl and cover with milk. Leave in the fridge for at least an hour. This is an important part even though it may sound strange, you see the milk makes the coating lovely and doughy which is going to crisp up perfectly.

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No mix it up!

While the chicken is soaking grind up the salt and onion and garlic granules into powder. Add you flour into a bowl along with all the other dry ingredients and combine thoroughly.

When the chicken has been soaking long enough take each piece one at a time and place in the bowl of seasoned flour. Do not pat the chicken dry! Coat the chicken with a good layer of flour and place on a wire rack. The reason for this is to give a little time to let the coating soak up that milk, you may notice that it gets more ‘gooey’.

Once all of your chicken pieces are coated turn on your deep fat fryer to 170C.

If you don’t have a deep fat fryer then in a heavy saucepan add about 3-4 inches (about 9 cm) and check the temperature with a suitable kitchen thermometer.

If you don’t like the idea of frying then you can place the chicken on a baking tray spray with some oil and cook in a preheated oven at 180C (350F, Gas Mark 4) for about 25 minutes until golden…but you will be missing out on the real fried chicken experience.

Now when your oil is ready place 2-3 of the wings into the oil. They will take about 5-6 minutes and be golden brown. NOTE: THIS TIMING IS FOR WINGS, IF YOU ARE USING LARGER PIECES OF CHICKEN COOK ACCORDINGLY!

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Ready to serve immediately, or keep them warm in a low oven until they are all done.

There you have it, delicious authentic Southern fried chicken…

You might even say they’re finger licking good 😉

Remember to tell me what you think of this recipe in the comments below, I really hope you enjoy it.

Michael Robinson

The Food Curator
The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together:
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