Southern Fried Chicken

Southern Fried Chicken recipe prepared with well balanced spices to bring out the best of fried chicken. #HappyCookingToYou

Tip: Use small sized chicken to make sure its cooked through.

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  • Doodh (Milk) 2 Cups
  • Sirka (Vinegar) 2 & ½ tbs
  • Namak (Salt) 2 tsp or to taste
  • Paprika powder 2 tsp
  • Safed mirch powder (White pepper powder) 1 & ½ tsp
  • Onion powder 1 tbs
  • Lehsan powder (Garlic powder) 1 tbs
  • Cajun powder 2 tsp
  • Chicken powder 1 tsp
  • Kali mirch powder (Black pepper powder) 1 & ½ tsp
  • Dried thyme 1 tsp
  • Dried oregano 1 tsp
  • Chicken with skin 1 kg
  • Maida (All-purpose flour) sifted 1 Cup
  • Corn flour ½ Cup
  • Cooking oil for frying
  • Cooking oil 2-3 Cups or enough to dip chicken pieces


In jug,add milk,vinegar and mix well,cover and let it rest for 30 minutes.Butter milk is ready!

In bowl,add salt,paprika powder,white pepper powder,onion powder,garlic powder,cajun powder, chicken powder,black pepper powder,dried thyme,dried oregano,mix well & set aside.

In bowl,add prepared buttermilk,prepared spice mix 2 tbs and mix well.

Add chicken pieces,cover and marinate for 4 hours in refrigerator.

In bowl,add all-purpose flour,corn flour,remaining spice mix and mix well.

Now coated marinated chicken pieces in dry flour mixture and coat well.

Deep Frying:

In wok,heat cooking oil and fry on medium low flame for 6-8 minutes each side or until golden brown and turn occasionally in between.(Add 2-3 pieces at a time).

Frying in Pressure Cooker:

In pressure cooker,add cooking oil and heat at 160 C.

Add 2-3 pieces at a time and pressure fry for 8 minutes.

Additional Pressure Cooker Tips:

  • PLEASE NOTE: Not all pressure cookers are rated for use with oil. CHECK WITH THE PRESSURE COOKER MANUFACTURER TO MAKE SURE YOURS IS SAFE. If the instructions do not mention oil-frying, it probably means they don't want you to do it.
  • Put the lid on the cooker and make sure it's even and seated well.
  • Use pressure cooker,according to the manufacturer's directions.
  • Make sure the weight is on the vent.
  • When steam comes from the vent and the weight starts spinning,set a timer for 8 minutes. If the weight starts spinning fast, turn down the heat. It should keep spinning at a reasonable rate.
  • When the 8 minutes are up, turn off the heat. Release the pressure according to the manufacturer's instructions.
  • When pressure is released, unclamp the lid and remove it. The oil will still be boiling, so be careful. Move the chicken to a rack or paper-towel-lined plate to drain any excess oil.
  • Since you’re unable to make fried chicken in a pressure cooker or Instant Pot, you have to rely on a few other methods to achieve that crispy skin. This includes using the pressure cooker or Instant Pot to tenderize the chicken, infuse flavors and render the fat as much as possible.


Recipe By: Kanwal Mohsin

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