Fried chicken is the traditional Sunday lunch of the southern states in the USA. Thought to have evolved during slavery as most slaves were permitted to keep poultry, the dish has become mainstream and travelled the world. This lovely recipe is from Ashley’s beloved black nanny, Blanchie, and contains her clever tip to tenderise the chicken in buttermilk. Serve with grits and southern greens.






Skill level

Average: 3.7 (49 votes)


  • 1 medium chicken (about 1.5 kg), chopped into pieces
  • 600 ml buttermilk, to cover the chicken 
  • 225 g (1½ cups) plain flour
  • 1 tbsp Creole seasoning
  • 1 tbsp onion powder
  • ½ tbsp garlic powder
  • ½ tbsp Old Bay Seasoning (or use ½ tsp cayenne pepper and 1½ tsp sweet paprika)
  • 1 tbsp dried tarragon
  • 1 tbsp dried dill
  • salt and pepper 
  • 1 large egg, beaten
  • vegetable oil or lard

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time overnight

Resting time 15 minutes

You will need to begin this recipe 1 day ahead.

Marinate the chicken pieces in buttermilk in the refrigerator overnight.

The next day, combine the dry ingredients in a wide bowl. Drain the chicken pieces of excess buttermilk and dip them into the beaten egg, then coat them evenly in the flour mixture. Place the pieces on a sheet of baking paper to rest for about 15 minutes.

Add enough oil or lard to a large frying pan to come halfway up the chicken pieces. Heat over high heat until almost smoking. Add the chicken and cook for 10–12 minutes or until golden brown on the first side. Turn and cook the other side for 8–10 minutes. Drain on a wire rack.