Southern-fried chicken

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in
Chicken: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1997

  • About

Crumbed chicken, fried to crisp perfection—this is one of the classic dishes from the Deep South of America. A great family favourite for eating with your fingers.


  • 1 chicken, weighing 1.6 kg (3 lb oz)


  1. Cut the chicken into eight pieces, following the method in the Chef’s techniques. In a large bowl, combine the buttermilk with the Tabasco and season to taste with salt. Marinate the chicken for at least 1 hour, or preferably overnight.
  2. Drain the chicken and pat dry. Mix together the flour, paprika, oregano, salt and caye