| Beer| Recipes

Southern (Jersey) Fried Chicken

Home / Beer / Southern (Jersey) Fried Chicken

In September we try to squeak out every last bit of outdoor fun that we can. The Zwebens love a picnic and I love to serve up a load of fried chicken. I realize I’m from New Jersey, but I still know fried chicken and this is just about as good as it gets.

While this recipe is for one chicken, which will give you roughly 8 pieces, you can fry up enough chicken to feed 2-20.

The sky’s the limit. It’s not my place to tell you how much fried chicken you should eat!


  • 1 Chicken cut into pieces
  • 1 Pint of buttermilk
  • Seasoned Egg Wash
    • 2 Whole eggs
    • 1 tsp. Salt
    • 1 tsp. Pepper
    • 1 tsp. Crushed red pepper (adjust to your own taste)
  • Seasoned Flour
    • 1 c. Flour
    • 1 tsp. Salt
    • 1 tsp. Pepper
    • 1 tsp. Crushed red pepper (adjust to your own taste)


Phase 1:

  • Make sure you’ve got a large pan to lay out your chicken
  • Cover with buttermilk
  • Cover with plastic wrap and put in the fridge overnight

Phase 2:

  • Prepare the Seasoned flour and Seasoned Egg Wash
  • Dip chicken pieces in egg wash and dredge in the seasoned flour
  • Once you’ve made your way through all the pieces of chicken, dip and dredge again! Believe me, it’ll be worth the crunch you get.

Phase 3:

  • Preheat the oven to 375F
  • Fill a heavy frying pan with about a half an inch of vegetable oil
  • Once the oil is hot (over medium heat) you’re ready to go
  • Just before you put the chicken into the hot oil, dredge it once more in the seasoned flour
  • Carefully place the pieces into the hot oil being careful not to overcrowd the pan
  • Cook the chicken for about 10 minutes on each side, until golden brown
  • Place the chicken on a cookie sheet and finish in the oven while you fry the rest of the chicken. I find that 20 minutes in the oven and you’ll have a perfect piece of crispy fried chicken.

On a picnic blanket in the park or by the light of the refrigerator in the dark of night, it’s always good. For a crowd, I like to serve mine up with a bit of potato salad and coleslaw.