Poultry

Southern-Fried Chicken with Honey Butter Cornbread

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Southern-Fried Chicken with Honey Butter Cornbread
Golden-brown fried chicken served with slices of honey butter cornbread.

Indulge in a taste of the South with our Southern-Fried Chicken recipe. This classic dish combines tender, juicy chicken coated in a crunchy, seasoned crust with homemade honey butter cornbread that melts in your mouth. Perfect for family gatherings or cozy dinners at home, this recipe captures the essence of Southern hospitality and comfort.

“Southern-fried chicken is not just a meal; it’s an experience wrapped in tradition and love.”

Highlights

  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Servings: 4
  • Calories: 600kcal per serving

Ingredients

For the Fried Chicken:
  • 2 pounds chicken pieces (thighs, drumsticks, or a mix)
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup buttermilk
  • Vegetable oil for frying
For the Honey Butter Cornbread:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons honey, plus extra for drizzling
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 1/4 cups buttermilk

Instructions

Fried Chicken:

  1. Prepare the Chicken: Pat the chicken pieces dry with paper towels to ensure a crispy coating.

  2. Season the Flour Mixture: In a large bowl, combine the flour, paprika, garlic powder, onion powder, thyme, salt, and pepper. Mix well.

  3. Marinate in Buttermilk: Place the chicken pieces in a separate bowl and pour the buttermilk over them. Ensure each piece is coated, then refrigerate for at least 30 minutes.

  4. Heat Oil: In a large skillet or Dutch oven, heat vegetable oil to about 350°F (175°C). Use a thermometer to check the temperature.

  5. Coat the Chicken: Remove the chicken from the buttermilk and dredge in the seasoned flour mixture, shaking off excess.

  6. Fry the Chicken: Carefully place the chicken pieces in the hot oil without overcrowding. Fry for about 10-12 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F/74°C).

  7. Drain and Serve: Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.

Honey Butter Cornbread:

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Grease an 8-inch square or round pan.

  2. Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.

  3. Add Wet Ingredients: Stir in the honey and melted butter. Add the buttermilk and stir until just combined. Do not overmix.

  4. Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

  5. Make Honey Butter: While the cornbread is baking, combine 1/4 cup of softened butter with 1 tablespoon of honey.

  6. Serve: Let the cornbread cool slightly before slicing and serving with the honey butter.

Serve this Southern-Fried Chicken with Honey Butter Cornbread for a memorable meal that celebrates the rich flavors and traditions of Southern cuisine. Whether it’s a Sunday dinner or a special occasion, this dish is sure to bring warmth and comfort to your table. Enjoy!

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