Fried Chicken Memphis Style


Fried Chicken Memphis style


  • 3 ½ lbs of chicken pieces bone in skin on
  • Slurry:
  • 1 cup corn starch
  • 1 1/4 cup buttermilk plain yogurt, or kefir milk
  • 1 tsp cayenne pepper
  • 1 tsp lemon pepper
  • 1 tsp black pepper
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp Kosher salt
  • Seasoned flour Dredge….
  • 3 cups flour
  • 1 cup ground saltine crackers or cracker meal
  • 2 tsp. lemon pepper
  • 1 tsp. cayenne pepper
  • 2 tsp. salt
  • 1 tsp sweet paprika
  • 1 tsp. freshly ground black pepper


  • Combine flour, and spices in a large plastic bag, and shake to mix.
  • Best to let dry brine overnight or at the very least 4 hours
  • Heat 3/4″ peanut oil in a cast-iron skillet over medium-high heat.
  • Meanwhile, shake each piece of chicken in bag of seasoned flour until well coated. When oil is very hot but not smoking, add chicken, largest pieces first, skin side down. If using a fryer 350 is the magic number
  • (Work in batches if your skillet is small.) Reduce heat to medium, and cook, turning once, until chicken is golden brown and crispy, 8-12 minutes per side. Drain chicken on paper towels


Best fried in Peanut oil

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