Southern Pan-Fried Chicken Recipe

Name: Southern Pan-Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3-pound chicken, cut into 8 pieces; 1/4 cup kosher salt; 4 cups buttermilk; 1 pound lard; 8 tablespoons unsalted butter; 1/2 cup country ham pieces or 1 thick slice country ham cut into 1/2-inch strips; 1 cup flour; 2 tablespoons cornstarch; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

1
The night before serving: Place chicken in a large bowl and set aside.
2
In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt has dissolved.
3
Pour salted water over chicken pieces until they are submerged.
4
Cover and refrigerate overnight.
5
In the morning, drain chicken pieces and rinse chicken and bowl.
6
Return chicken to bowl and cover with buttermilk.
7
Cover and refrigerate for 8 to 12 hours.
8
About 1 1/4 hours before serving, combine the lard, butter and ham in a large heavy skillet.
9
Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45 minutes.
10
Using a slotted spoon, remove ham and brown bits from fat.
11
Increase heat to medium high to heat the fat to 335 degrees.
12
In a shallow bowl combine flour, cornstarch, salt and pepper; mix well.
13
Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour.
14
Working in batches (do not crowd pan), place chicken pieces skin side down in fat.
15
Cook 8 to 10 minutes on each side, until chicken is golden brown and cooked through.
16
Drain on crumpled paper towels.
17
Serve hot, warm, at room temperature or cold.

2056

kcal

Calories

211

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3-pound chicken, cut into 8 pieces, 1/4 cup kosher salt, 4 cups buttermilk, 1 pound lard, and more.

Yes, Southern Pan-Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southern Pan-Fried Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions