Southern Fried Chicken


Preparation info

  • Difficulty


  • For



Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

Colonel Sander’s lucrative chicken recipe didn’t just pave the way for unsightly litter on street corners worldwide, it showed a style of cooking poultry which is popular and accessible. Yet, like fish and chips, this dish is rarely made properly, even at home.


  • 2 boneless chicken breasts
  • 2 boneless chicken thighs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon milled black pepper
  • 1 teaspoon salt
  • a pinch of cayenne pepper
  • 150ml (5fl oz/scant cup) buttermilk
  • 4 rashers bacon
  • 150g (5 oz/ cups) fresh white breadcrumbs
  • sunflower oil, for frying


Slice each breast and thigh into 4 pieces. Mix the mustard and seasonings together and brush them over the chicken pieces. Place the chicken in a bowl, pour over the buttermilk and turn the chicken pieces to ensure they are evenly coated.

Heat the oil in a wok or large frying pan to a depth of 1 cm (½in). Fry the bacon until crisp. Lift out the rashers and, as soon as they are cool enough to handle, crumble them into small pieces and mix with the breadcrumbs.

Heat some more oil in the pan. Coat the chicken pieces with the breadcrumb mixture and fry for 7 to 10 minutes in the hot oil until golden brown.