Hairy Bikers Fried Chicken​ Recipe

This crispy Hairy Bikers southern fried chicken is made with bone-in chicken pieces, a buttermilk marinade, and a seasoned flour coating. The result is golden, crunchy chicken that stays juicy all the way through. It takes about 45 minutes to cook and serves four.

I make this every time we have friends over for a casual weekend dinner. The buttermilk soak makes such a difference to how tender the meat turns out.

Southern Fried Chicken Ingredients

For the Chicken:

• 8 bone-in chicken pieces, about 1.5kg (a mix of thighs, drumsticks, and wings)
• 400ml buttermilk
• 2 tbsp hot sauce (optional)
• 1 tbsp Worcestershire sauce (optional)
• Salt and black pepper

For the Coating:

• 200g plain flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• ½ tsp black pepper
• 1 tsp salt

For Frying:

• 1–1.5 litres sunflower or groundnut oil, for deep-frying

How to Make Southern Fried Chicken

1. Marinate the chicken: Place the chicken pieces in a large bowl. Pour the buttermilk and hot sauce over the chicken, making sure every piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for the best results.
2. Prepare the flour coating: In a large shallow dish, combine the plain flour with all the coating spices and salt. Mix until everything is evenly distributed.
3. Dredge the chicken: Lift each piece from the buttermilk and let the excess drip off. Press it firmly into the seasoned flour for a thick, even coating. Set the coated pieces on a wire rack while you heat the oil.
4. Heat the oil: Pour the sunflower or groundnut oil into a large, heavy-bottomed pan or deep-fryer. Heat to 175°C, checking with a cooking thermometer.
5. Fry the chicken: Carefully lower a few pieces into the hot oil, making sure not to overcrowd the pan. Fry for 12–15 minutes, turning occasionally, until deep golden brown. The internal temperature should reach 75°C when checked with a probe.
6. Drain and rest: Lift the chicken onto a wire rack set over a baking tray to drain. This keeps the crust crispy on all sides. Repeat with the remaining pieces and serve hot.

How Do You Get the Crispiest Southern Fried Chicken?

• Soak in buttermilk overnight: The acid in buttermilk breaks down the proteins in the chicken, keeping the meat tender and juicy after frying. It also helps the flour coating stick properly for a better crust.
• Keep the oil at a steady 175°C: If the oil is too hot, the outside burns before the inside cooks through. Too cool and the chicken absorbs oil and turns greasy. Use a thermometer and adjust the heat as you fry.
• Fry in small batches: Adding too many pieces at once drops the oil temperature quickly. Fry three or four pieces at a time to keep the heat steady and the coating crisp.
• Drain on a wire rack, not kitchen paper: Kitchen paper traps steam underneath the chicken, making the bottom crust soggy. A wire rack lets air circulate and keeps every side crunchy.
• Use sunflower or groundnut oil: These oils have a high smoke point and a neutral flavour that lets the spice coating shine. Avoid olive oil, as its low smoke point makes it unsuitable for deep-frying.
• Try a double dredge for extra crunch: After the first flour coating, dip the chicken back into the buttermilk and then into the flour again. This creates a thicker, craggier crust with more crunch in every bite.

What Goes Well with Fried Chicken?

Thick-cut chips or creamy mashed potato are the classic choices alongside fried chicken. Add a generous scoop of coleslaw for a fresh, crunchy contrast to the rich, crispy coating.

For something lighter, a simple green salad or corn on the cob works well. For a bigger spread, add baked beans or a warm chicken soup on the side.

How Should You Store Leftover Fried Chicken?

Once completely cooled, place the fried chicken in an airtight container and store it in the fridge for up to 3 days. To freeze, wrap each piece individually in cling film and place them in a freezer bag. They will keep for up to 3 months.

To reheat, place the chicken on a wire rack over a baking tray and warm it in the oven at 190°C for 15–20 minutes. This crisps the coating back up without drying out the meat. Avoid microwaving, as it makes the crust soft and chewy.

Nutrition Facts

• Calories: 780 kcal
• Total Fat: 55g
• Saturated Fat: 10g
• Cholesterol: 180mg
• Sodium: 950mg
• Total Carbohydrate: 35g
• Dietary Fibre: 2g
• Sugars: 4g
• Protein: 40g

Frequently Asked Questions

Why did my fried chicken turn out soggy? The most common cause is oil that has dropped below 160°C, which makes the coating absorb grease instead of crisping. Always use a thermometer and fry in small batches to keep the temperature steady.

Can I make this without buttermilk? Yes, mix 400ml of whole milk with 1 tablespoon of white vinegar or lemon juice and leave it for 10 minutes until it thickens. It works well, though real buttermilk gives the best flavour and tenderness.

Can I make fried chicken in an air fryer? Yes, spray the coated chicken with oil and cook at 200°C for 20–25 minutes, turning halfway through. The crust will not be as thick as deep-fried, but it is a lighter option that still tastes great.

How does Hairy Bikers fried chicken compare to KFC? The Hairy Bikers version uses a simpler spice blend and a longer buttermilk marinade, which gives the meat more flavour and tenderness. KFC relies on a pressure-frying method and a more complex seasoning mix that is harder to replicate at home.

Can I prepare the chicken the night before? Yes, you can marinate the chicken in buttermilk overnight and dredge it in flour the next day, which actually improves the flavour. Do not coat it in flour until you are ready to fry, as the coating goes soggy if it sits too long.

You May Also Like:

• Hairy Bikers Chicken Chasseur Recipe
• Hairy Bikers Chicken Dhansak Recipe
• Hairy Bikers Steak and Guinness Pie Recipe

Hairy Bikers Southern Fried Chicken Recipe

Author: Alex Saidani Cooking Method:Deep-frying Cuisine:British Courses:Hairy Bikers Main Courses

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesCooking Temp:175 CServings:4 servingsEstimated Cost: $Calories:780 kcal Best Season:Summer

Description

This Hairy Bikers southern fried chicken uses a buttermilk marinade and a seasoned plain flour coating for incredibly crispy, juicy chicken. Bone-in pieces are soaked overnight, dredged in spiced flour, and deep-fried until golden. Ready in 45 minutes and serves four.

Ingredients

For the Chicken:

• 8 bone-in chicken pieces, about 1.5kg
  
• 400ml buttermilk
  
• 2 tbsp hot sauce (optional)
  
• 1 tbsp Worcestershire sauce (optional)
  
• Salt and black pepper

For the Coating:

• 200g plain flour
  
• 1 tbsp paprika
  
• 1 tsp garlic powder
  
• 1 tsp onion powder
  
• 1 tsp dried thyme
  
• 1 tsp cayenne pepper
  
• ½ tsp black pepper
  
• 1 tsp salt

For Frying:

• 1–1.5 litres sunflower or groundnut oil, for deep-frying

Instructions

1. Marinate the chicken: Place the chicken in a large bowl. Pour over the buttermilk and hot sauce, making sure every piece is well coated. Cover and refrigerate for at least 4 hours, or overnight.
   
2. Prepare the flour coating: In a large shallow dish, combine the plain flour, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, black pepper, and salt. Mix until the spices are evenly distributed.
   
3. Dredge the chicken: Lift each piece from the buttermilk and let the excess drip off. Press it firmly into the seasoned flour for a thick, even coating. Place the coated pieces on a wire rack.
   
4. Heat the oil: Pour the sunflower or groundnut oil into a large, heavy-bottomed pan or deep-fryer. Heat to 175°C, checking with a cooking thermometer.
   
5. Fry the chicken: Carefully lower a few pieces into the hot oil. Fry for 12–15 minutes, turning occasionally, until deep golden brown and cooked through to 75°C internally.
   
6. Drain and rest: Lift the chicken onto a wire rack set over a baking tray to drain. Repeat with the remaining pieces and serve hot.