Crispy, golden-brown fried chicken meets savory stuffing in this Southern comfort classic! Juicy, well-seasoned chicken is coated in a perfectly spiced crust and paired with a buttery, herbed stuffing for a meal that’s pure soul food heaven.
Southern Fried Chicken with Stuffing
Course: MainCuisine: SouthernDifficulty: Medium4
servings20
minutes35
minutes520
kcal55
minutesIngredients
- For the Fried Chicken:
4 boneless, skinless chicken breasts (or thighs)
1 cup buttermilk
1 ½ cups all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional)
1 tsp salt
½ tsp black pepper
Oil for frying (vegetable or peanut oil)
- For the Stuffing:
2 cups cubed bread (or store-bought stuffing mix)
2 tbsp butter
½ cup diced onion
½ cup diced celery
1 tsp dried sage
½ tsp dried thyme
1 cup chicken broth
Salt & pepper to taste
Directions
- Marinate the Chicken: Place chicken in a bowl and cover with buttermilk. Let it soak for at least 15 minutes (or up to 4 hours for extra tenderness).
- Prepare the Stuffing:
In a skillet, melt butter over medium heat. Sauté onion and celery until soft (about 5 mins).
Add sage, thyme, salt, and pepper. Stir in bread cubes and chicken broth. Cook for 3-4 minutes until moist. Set aside. - Bread the Chicken:
In a bowl, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing to coat well. - Fry the Chicken: Heat oil in a deep skillet (350°F/175°C). Fry chicken for 6-7 minutes per side until golden and cooked through (internal temp: 165°F/74°C). Drain on a wire rack.
- Serve: Plate fried chicken alongside warm stuffing. Drizzle with honey or hot sauce if desired.
Notes
- For a lighter version, bake the chicken at 400°F (200°C) for 25-30 minutes instead of frying.
Nutrition Facts (Per Serving):
- Calories: 520 kcal
- Protein: 32g
- Carbohydrates: 45g
- Fats: 22g
- Fiber: 3g
Tips & Tricks:
- Extra Crispy? Double-dip chicken in buttermilk and flour for a thicker crust.
- No Buttermilk? Use milk + 1 tbsp vinegar as a substitute.
- Stuffing Shortcut? Use boxed stuffing mix but jazz it up with extra herbs.
“Crispy on the outside, juicy on the inside—this Southern fried chicken with stuffing is comfort food that hugs your soul!”
