Nick, a Southern-born chef who brought his culinary roots to California, crafted a fried chicken recipe that rivaled the best. Every Sunday, his Sacramento garden provided the fresh herbs that infused his golden, crispy masterpiece with bold flavors. Marinated in buttermilk, coated in a seasoned flour mix, and fried to perfection, this dish became a family tradition, drawing loved ones to the table with its irresistible aroma.

Nick’s Southern Fried Chicken

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A legendary Southern-style fried chicken, perfected with a blend of homegrown herbs and spices, a rich buttermilk marinade, and a crispy cornmeal coating.

• Author: Don Nicholas
• Prep Time: 2 hours 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 4-6 servings 1x
• Category: Entrees

Ingredients

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• 4 lbs chicken pieces (legs, thighs, wings)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 cup cornmeal
• Salt and pepper to taste
• Vegetable oil for frying
• Herb and Spice Blend:
• 2 tablespoons dried thyme
• 2 tablespoons dried basil
• 1 tablespoon dried rosemary
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper

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Instructions

1. In a large bowl, marinate the chicken pieces in buttermilk for at least 2 hours or overnight in the refrigerator.
2. In a separate bowl, combine the flour, cornmeal, salt, pepper, and the herb and spice blend.
3. Heat vegetable oil in a cast-iron skillet or deep fryer to 350°F (175°C).
4. Dredge the marinated chicken pieces in the seasoned flour mixture, ensuring they are well-coated.
5. Carefully place the coated chicken pieces in the hot oil, frying until golden brown and crispy, about 15-20 minutes depending on the size of the pieces.
6. Remove the chicken and place on a wire rack to drain excess oil.
7. Serve hot with your favorite sides and enjoy the Southern magic!