Southern Fried Chicken

Southern Fried Chicken Schnitzel

Classic Southern American Fried Chicken meets an Aussie favourite. Buttermilk and spiced coated crispy chicken schnitzels, served with chips and sriracha mayo.
  • Prep

    20 Minutes

  • Cook time

    20 Minutes


  • 280 ml buttermilk
  • 4 skinless chicken breast fillets, pounded thin
  • 1 teaspoon salt
  • 2/3 cup plain flour
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon ground black pepper
  • 2 eggs, lightly whisked
  • 1/2 cup Hellmann's Real Mayonnaise
  • 1/4 cup Sriracha hot chilli sauce
  • vegetable oil, to fry
  • 400 g frozen oven fries, cooked according to the instructions on the packaging


  1. Combine buttermilk and salt in a glass bowl. Add chicken and toss to coat. Cover and place in the fridge, to marinate, for 3 hours.

  2. In a bowl, combine flour, paprika, onion, garlic, mustard powder and pepper. Drain chicken from buttermilk and then place into spiced flour mix, then into whisked eggs and then back into spiced flour.

  3. Fill a large deep frying pan 2.5cm deep with oil. Heat over medium heat to 180C. Working in 2 batches, cook breast pieces for 4 minutes each side, or until golden and cooked through. Drain on paper towel.

  4. Meanwhile in a bowl combine Hellmann's Real Mayonnaise and sriracha chilli sauce.

  5. Serve chicken with sriracha mayo and fries.