Recipe by Naomi Nachman

Southern Fried Chicken

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Meat Meat
Easy Easy
6 Servings
Allergens
9 Hours
Diets

No Diets specified

Amazing fried chicken with lots of flavor. In this recipe, Naomi uses plant-based milk with a little lemon juice to easily imitate a buttermilk bath for the chicken.   For more great ideas and personalities, watch Sunny Side Up!   Recipe updated February 2023

Ingredients

Chicken

  • 6 pargiyot

  • canola oil for frying

Coating

  • 4 cups Glicks Flour

  • 1 teaspoon baking powder

  • 1/4 cup onion powder

  • 1/4 cup garlic powder

  • 1/4 cup paprika

  • 1 teaspoon oregano

  • 1 tablespoon kosher salt

  • 1 teaspoon cayenne pepper

For Serving

  • 6 pretzel buns

  • garlic spicy mayo (recipe follows)

  • tomato slices

  • pickled red cabbage

Buttermilk

  • 4 tablespoons kosher salt (can use less if preferred, but the fried chicken will be missing the distinctive “brine” flavor)

Garlic Spicy Mayo

  • pepper

  • pinch of cayenne pepper

Directions

Marinate

1.

In a large bowl, combine soy milk, lemon juice, and salt, stirring well to combine. Add chicken to the milk mixture; marinate in the refrigerator four to six hours.

2.

When ready to cook, remove chicken from brine. Discard remaining brine.

Prepare the Coating

1.

Place flour, baking powder, onion powder, garlic powder, paprika, oregano, salt, and cayenne pepper in a large bowl; stir to combine.

Fry

1.

Heat oil in a large Dutch oven to 360 degrees Fahrenheit using an oil thermometer to ensure correct temperature has been reached.

2.

Working in batches, dredge chicken pieces into the flour mixture, gently patting each piece with the flour so it’s really well coated. Shake the chicken so that excess flour falls into the bowl. Immediately place well-coated chicken into hot oil.

3.

Fry each piece for approximately five minutes until it has reached the internal temperature of 165 degrees Fahrenheit. Remove from oil and place chicken on wire cooling rack over baking sheet to keep the skin crispy.

4.

Allow oil temperature to come back to 360 degrees Fahrenheit before adding the next batch as the temperature of the oil will drop as the chicken is added.

5.

Bring the chicken to room temperature.

To Serve

1.

Combine all the ingredients for the garlic spicy mayo. Build your bun, serve, and enjoy.

Southern Fried Chicken

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Miriam
Miriam
10 months ago

I only used 2TBs of salt and came out perfect!

Moishy Grodnitzky
Moishy Grodnitzky
11 months ago

To much salt!

Chaya Steinman
Chaya Steinman
1 year ago

I used less salt than the recipe called for, but it was still too much. They were not delicious. I should’ve don’t 1tbsp like the commenters suggested.

Miriam Beilush
Miriam Beilush
2 years ago

is 1/2 c. Salt for the buttermilk correct?

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Michal Miller
Michal Miller
2 years ago

anyone got recipe for the pickled red cabbage pls? pls?

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Milky steiner
Milky steiner
1 year ago

Was delicious!
Based on reviews I only used one tbsp of salt to two cups of almond milk. Came out absolutely heaven. The milk tenderizing technique is something I would definitely come back to!

D. Schiff
D. Schiff
1 year ago

I didn’t try the recipe yet, but based on what I saw in the video, the amount of salt put into the “buttermilk” looked WAY less than 1/2 cup. It looked more like 2-3 Tablespoons. 1/2 a cup is 8 Tablespoons. So perhaps 1/2 cup salt is a typo?

Raquel
Raquel
Reply to  D. Schiff
1 year ago

I know it sounds like a lot but Naomi ensured it us it was the right amount 🙂

miriam h
miriam h
2 years ago

My edits – 2 cups of soy milk, 2 Tbsp Lemon Juice and 1 Tbsp Kosher Salt.
Oh, and I marinated it from 3pm until supper at 6pm… there was not a piece of chicken left for supper round number 2! 🙂
Delicious

chaya
chaya
2 years ago

oh my goodness I was so so excited to make this but it came out way too salty was not edible at all!! very upsetting. was that a mistake?!

Miriam Beilush
Miriam Beilush
2 years ago

I put about a tablespoon of salt in the buttermilk and it came out scrumptious!

User
User
2025 years ago

I was also very excited to make this and also found that it was way too salty and spicy and I had to throw it out. I’m very disappointed.

Br Ep
Br Ep
2 years ago

I was so excited to make this recipe! It looked easy and delicious! But it came out way too salty! Was the 1/2 c. kosher salt accurate?

Malkasarah weinreich
Malkasarah weinreich
2 years ago

Is 1/2 cup salt correct?