Southern Five-Spice Fried Chicken

January 3, 2012 / By Foodland

Southern Five-Spice Fried Chicken

Chef Keoni Chang's recipe for Southern Five-Spice Fried Chicken will have you asking for seconds!
Course Dinner, Main Course
Cuisine Chicken
Servings 6 pieces


  • 1 Whole Chicken Fryer
  • salt and pepper, to taste
  • 1 cup buttermilk
  • 1 cup flour
  • 2 teaspoons garlic powder
  • 0.5 teaspoon Cayenne Pepper
  • 1.5 teaspoons Chinese five-spice powder
  • 3 cups vegetable oil


  1. Divide the chicken fryer into 6 pieces (2 breasts, 2 thighs and 2 drumsticks).
  2. Season with salt and pepper and marinate in the buttermilk for at least 1 hour and up to 24 hours.
  3. In a deep bowl, combine the flour with the spices.
  4. Place the oil in a deep, heavy gauge pan so that the depth of oil is 1 ½-2 inches and there is 2-3 inches from the top of the oil to the top of the pan.
  5. Place on medium high heat.
  6. Dredge the chicken pieces in the seasoned flour once to coat, then back into the buttermilk, and a second time in the seasoned flour. All the pieces should be evenly coated.
  7. Test the oil by dropping a few specks of flour in the pan. If they sizzle nicely, your oil is ready.
  8. Carefully place the chicken pieces in the oil, leaving at least ½ inch of space between pieces of chicken.
  9. Let the pieces cook until golden brown, approximately 6 minutes.
  10. Turn over and repeat for 6 more minutes. The chicken is cooked when the meat, pierced by a fork, has juices that run clear.
  11. Serve warm or at room temperature.
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