Jamie & Jimmy's Food Fight Club: Southern Fried Chicken with Red Cabbage Pickle

Perfectly crispy and easy to make, Jamie Oliver's take on this comfort food classic is the Friday night feast we've been craving all week.

Jamie Oliver's take on this comfort food classic is the Friday night feast we've been craving all week

(Credit: David Loftus)

"This is an incredible fried chicken recipe, one which I’ve subtly evolved from that of my dear friend Art Smith, one of the kings of southern American comfort food. I’ve finished the chicken in the oven, purely because you really do need a big fryer to do it properly as well as good temperature control, and this method is much friendlier for home cooking." - Jamie Oliver

Southern Fried Chicken with Red Cabbage Pickle

By Jamie Oliver


  • 4 free-range chicken thighs, skin on, bone in
  • 4 free-range chicken drumsticks

  • 200ml buttermilk

  • 4 sweet potatoes
  • 200g plain flour
  • 1 level tsp each baking powder, cayenne pepper, hot smoked paprika, onion powder, garlic powder
  • 2L groundnut oil


  • 1 tbsp black peppercorns
  • 100g sea salt
  • 100g brown sugar
  • 4 sprigs of fresh thyme
  • 4 fresh bay leaves
  • 4 cloves of garlic


  • 1 tsp fennel seeds
  • 100ml red wine vinegar
  • 1 heaped tbsp golden caster sugar
  • ½ a red cabbage (500g)


To make the brine, toast the peppercorns in a large pan on a high heat for 1 minute, then add the rest of the brine ingredients and 400ml of cold water. Bring to the boil, then leave to cool, topping up with another 400ml of cold water. Meanwhile, slash the chicken thighs a few times as deep as the bone, keeping the skin on for maximum flavour. Once the brine is cool, add all the chicken pieces, cover with clingfilm and leave in the fridge for at least 12 hours — I do this overnight. After brining, remove the chicken to a bowl, discarding the brine, then pour over the buttermilk, cover with clingfilm and place in the fridge for a further 8 hours, so the chicken is super-tender.

When you’re ready to cook, preheat the oven to 190ºC/375ºF/gas 5. Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes. Meanwhile, make the pickle — toast the fennel seeds in a large pan for 1 minute, then remove from the heat. Pour in the vinegar, add the sugar and a good pinch of sea salt, then finely slice and add the cabbage. Place in the fridge, remembering to stir every now and then while you cook your chicken.

In a large bowl, mix the flour with the baking powder, cayenne, paprika and the onion and garlic powders. Just under half fill a large sturdy pan with oil — the oil should be 8cm deep, but never fill your pan more than half full — and place on a medium to high heat. Use a thermometer to tell when it’s ready (180ºC), or add a piece of potato and wait until it turns golden — that’s a sign it’s ready to go. Take the chicken out of the fridge, then, one or two pieces at a time, remove from the buttermilk and dunk into the bowl of flour until well coated. Give them a shake, then place on a large board and repeat with the remaining chicken pieces.

Turn the oven down to 170ºC/325ºF/gas 3 and move the sweet potatoes to the bottom shelf. Once the oil is hot enough, start with 2 thighs — quickly dunk them back into the flour, then carefully lower into the hot oil using a slotted spoon. Fry for 5 minutes, turning halfway, then remove to a wire rack over a baking tray. Bring the temperature of the oil back up, repeat the process with the remaining 2 thighs, then pop the tray into the oven. Fry the 4 drumsticks in one batch, then add them to the rack of thighs in the oven for 30 minutes, or until all the chicken is cooked through. Serve with your baked sweet potatoes, cabbage pickle and some salad leaves.

Yield: Makes 4 servings

Taken from Jamie’s Comfort Food, published by Michael Joseph. Recipe © Jamie Oliver. Photography © Jamie Oliver Enterprises Limited 2014, by David Loftus. This recipe originally appeared on Jamie & Jimmy’s Food Fight Club - Series 3: © 2014 Jamie Oliver. Visit or follow him at @jamieoliver.


To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.