Mississippi fried chicken is brined, buttermilk-soaked, and seasoned with cornmeal for a crackling crust. A soul food steam table staple at every Jackson lunch counter.

Where to eat Southern Fried Chicken in Jackson

3 editor picks for Southern Fried Chicken in Jackson, ranked by editorial score. All Jackson signature dishes · Southern Fried Chicken across every city.

  • Bully's Restaurant

    Order Oxtails with greens, mac and cheese, and a slice of sweet potato cobbler

    Bully's is Jackson's James Beard-winning soul food institution, with steam-table oxtails, neckbones, catfish, and homemade cobblers from a morning start.

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  • The Pig and Pint

    Order Sliced brisket plate with the fried green tomato tacos on the side

    The Pig and Pint in Fondren pairs eclectic BBQ - brisket, baby back ribs, and fried green tomato tacos - with one of Mississippi's largest craft beer.

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  • Hal and Mal's

    Order Red beans and rice with andouille, or the Sunday brunch plate

    Hal and Mal's on Commerce Street is Jackson's signature live-music restaurant, with Southern comfort food and nightly entertainment in a converted warehouse.

    DetailsDirections

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Make it at home

Serves 45 hr

Ingredients

  • 1 whole chicken, cut into 8 pieces
  • 500ml buttermilk
  • 2 teaspoons salt for brine
  • 1 teaspoon hot sauce
  • 200g plain flour
  • 100g yellow cornmeal
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Vegetable oil for frying (enough for 5cm depth)

Method

  1. Combine buttermilk, 2 teaspoons salt, and hot sauce; submerge chicken pieces and refrigerate for at least 4 hours and up to overnight
  2. Mix flour, cornmeal, remaining salt, pepper, cayenne, garlic powder, onion powder, and paprika in a shallow bowl
  3. Remove chicken from buttermilk and allow excess to drip off; do not pat dry
  4. Dredge each piece in the flour mixture, pressing firmly to coat all surfaces; place on a rack and allow to rest 15 minutes so the coating adheres
  5. Heat oil in a heavy cast-iron skillet or Dutch oven to 175C
  6. Fry bone-in thighs and drumsticks first for 14-16 minutes total, turning every 4 minutes; breasts for 12-14 minutes
  7. Maintain oil temperature between 160-175C throughout cooking
  8. Drain on a wire rack; allow to rest 5 minutes before serving