Carolina fried chicken is buttermilk-brined chicken double-dredged in seasoned flour and fried crisp, served with biscuits, pimento cheese and a hot honey.

Fried chicken arrived in the South via West African cooking traditions that combined with Scottish frying methods on Carolina plantations through the 18th and 19th centuries. By the 20th century the dish was the canonical Sunday-supper plate across Charlotte's churches and mill households. Today Price's Chicken Coop, Haberdish and Mert's Heart and Soul keep the Charlotte tradition with cast-iron-fried birds and seasoned crust.

Where to eat Carolina fried chicken in Charlotte

3 editor picks for Carolina fried chicken in Charlotte, ranked by editorial score. All Charlotte signature dishes · Carolina fried chicken across every city.

  • Haberdish

    Order The fried chicken plate with a biscuit and pimento cheese. That combination is the Charlotte signature.

    Haberdish on N Davidson is the NoDa mill-town Southern kitchen from Jeff Tonidandel and Jamie Brown, with a craft-cocktail bar built into the room.

    DetailsReserveDirections

  • Bossy Beulah's

    Order The classic Bossy chicken sandwich and a side of fries.

    Bossy Beulah's flagship on Freedom Drive is the Charlotte chicken-sandwich counter that has built four city locations since opening in 2019, with simple.

    DetailsDirections

  • Mert's Heart and Soul

    Order Fried chicken, collards and the mac and cheese; the canonical Mert's plate.

    Mert's Heart and Soul on N College Street is uptown Charlotte's longest-running soul food room, with a fried-chicken-and-collards plate that draws a crowd.

    DetailsDirections

Make it at home

Serves 44 hrIntermediate

Ingredients

  • 1 whole chicken, cut into 8 pieces
  • Brine: 750ml buttermilk, 2 tablespoons salt, 2 tablespoons hot sauce, 1 teaspoon black pepper
  • Dredge: 350g plain flour
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne
  • Peanut oil or vegetable oil for frying, about 1 litre

Method

  1. Combine the brine in a large bowl. Add the chicken pieces, cover and refrigerate 3 hours minimum, ideally overnight.
  2. Mix the dredge in a shallow dish.
  3. Heat the frying oil to 175 degrees Celsius (350 Fahrenheit) in a heavy pot or cast-iron skillet, with the oil 4cm deep.
  4. Remove chicken from brine, letting excess drip off. Dredge in the seasoned flour, pressing firmly to coat.
  5. Fry in batches without crowding, about 12 to 14 minutes per batch, turning once. Internal temperature should reach 75 degrees Celsius (165 Fahrenheit).
  6. Drain on a wire rack. Rest 5 minutes before serving.

Editor tip. Resist the urge to flip more than once. Each flip drops the oil temperature and pulls coating off the chicken.

Common allergens: Gluten, Dairy.