Southern Fried Chicken Recipe

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt maintains tanginess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil is healthier with a higher smoke point.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds flavor without extra cost.

Wash chicken thighs using lime juice, salt, and cold water, then pat dry.

Trim excess skin and fat from the chicken thighs using kitchen shears.

Season the chicken with turmeric, garlic powder, paprika, parsley flakes, black pepper, and salt, coating both sides.

Let the seasoned chicken sit for at least 1 hour to allow the spices to seep in.

Coat the chicken in a light layer of mustard, ensuring not to rub off the spices.

Dredge the chicken in all-purpose flour, ensuring a thorough coating and shaking off excess flour before frying.

Heat vegetable oil in a deep skillet, ensuring enough oil for the chicken to float while frying.

Carefully add the dredged chicken to the hot oil, avoiding overcrowding the pan.

Fry the chicken until golden brown and cooked through, checking for doneness.

Remove the chicken from the oil and place it on a wire rack to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens