The Lockhart Southern Fried Chicken


I am forever in pursuit of the perfect Southern Fried Chicken recipe and on  Saturday Kitchen recently, the head chef of a restaurant called The Lockhart claimed to have created THE ultimate fraaaaaaaaaaad chicken.

Is it? Could it be? Let’s give it a whirl shall we…

Serves 2-4, depending on appetites (I’ve modified the amounts for our needs)
For the chicken

25g salt

6 boneless, skinless chicken thighs

300ml buttermilk

Sunflower or vegetable oil, for deep-frying

For the flour dredge

100g plain flour

50g rice flour (see below for how to make)

2 tbsp cornflour

¼ tsp cayenne pepper

½ tsp garlic powder

½ tsp onion powder

1 tsp sea salt

1 tsp paprika

1 tsp baking powder


  1. For the chicken, dissolve the salt in 500ml water. Submerge the chicken in the brine and chill in the fridge for 24 hours.IMG_4960
  2. Remove the chicken from the brine. In a new container, cover the chicken completely with the buttermilk. Chill in the fridge for another 24-48 hours.
  3. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 165C.
  4. Make the rice flour by putting 50g long grain rice in a spice grinder and blitzing to a powder.IMG_4963
  5. Add to the rest of the ingredients for the flour dredge and put in a large plastic food bag and mix. Remove the chicken from the buttermilk, put it in the bag with the flour and shake to coat.
  6. Deep-fry the chicken until golden-brown and cooked through. Place on kitchen roll to drain.
  7. Serve with potato salad of coleslaw. Brad also has a recipe for coleslaw on the BBC site.IMG_4976


Certainly the crunchiest fried chicken I’ve ever tried, which presumably comes from the combo of the rice flour and the baking powder.

The flesh itself was a little overwhelmed by the thickness of the coating – delicious though it was, if not a tad on the salty side.

Subtly spicy, I could have done with more of a chilli kick in the coating, but that’s a personal preference. Anyway, thoroughly enjoyable but I want to taste it for real, so I’ve booked The Lockhart for a special treat for my wife.

For the original recipe and the coleslaw recipe go to




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