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+ servings

Southern Fried Chicken With Potato Wedges Recipe

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5 from 1 vote
PREP TIME 20 mins
COOK TIME 25 mins
COURSE Main Course
CUISINE American



For The Chicken

  • 500 g Chicken drumsticks
  • 160 g Cake flour
  • 2 g Fine pepper
  • 2 g Smoked paprika
  • 2 g Mixed herbs (dried herbs)
  • 2 g Turmeric 
  • 2 g Greek yogurt
  • 212 ml Fine salt-
  • 100 g Breadcrumbs
  • 3 Eggs

For The Wedges

  • 800 g Large potatoes
  • 60 ml Olive oil
  • 4 g Fine pepper


  • At least 2 hours in advance season yoghurt with salt and pepper and place chicken pieces into the marinade. 
  • In a shallow bowl mix flour, paprika, pepper, salt and turmeric 
  • In a separate bowl mix breadcrumbs salt, and mixed herbs 
  • In a third bowl add eggs a bit of water and lightly beat. 
  • Pre-heat sunflower or canola oil in a deep pot to 165c


  • Remove chicken from marinade and gently shake off excess marinade 
  • Gently coat with flour mixture then soak in egg-wash 
  • When completely covered in egg, gently coat evenly in breadcrumbs 
  • Repeat with all chicken pieces and place on a cooling rack and place in fridge for 30 minutes 
  • Remove from fridge and deep-fry 2 or 3 pieces at a time until golden brown then place in pre-heated oven at 150c for 5-10 minutes / until cooked through.

For The Wedges

  • Wash potatoes and cut into wedges 
  • Coat in olive oil and generously season 
  • Roast in oven at 180c until tender
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Nutritional Information
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