Southern Plate with Crispy Fried Chicken

Southern Plate with Crispy Fried Chicken

This Southern plate from Booneville, KY features crispy fried chicken, buttered potatoes, slow-simmered green beans, fresh summer veggies, and golden cornbread. It’s more than a meal—it’s tradition served hot.

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Course: Dinner, Main Course

Cuisine: American, Southern

Keyword: booneville plate, classic southern meal, southern fried chicken

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: plates

Calories: 880kcal

Author: [email protected]

Cost: 5

Equipment

large cast iron skillet or deep frying pan
mixing bowls
tongs
meat thermometer
paper towels or cooling rack

Ingredients

4 bone-in chicken thighs or drumsticks
1 cup buttermilk (for marinating)
1½ cups all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
2 cups vegetable oil (for frying)

Instructions

Marinate chicken in buttermilk for at least 1 hour, or overnight for best flavor.
In a shallow bowl, mix flour, paprika, garlic powder, salt, and pepper.
Heat oil in a large skillet over medium-high heat to about 350°F (175°C).
Dredge marinated chicken in flour mixture, pressing to coat thoroughly.
Fry chicken for 8–10 minutes per side or until golden brown and internal temp reaches 165°F (74°C).
Drain on paper towels. Serve hot with traditional Southern sides.

Notes

Fried chicken is the hero here—seasoned, dredged, and fried to golden perfection. Serve it with classic Southern sides like buttered potatoes, green beans, creamy coleslaw, juicy garden tomatoes, cucumber slices, and savory cornbread. No measurements needed, just instinct and love.

Nutrition