SAVE $1.00 NOW
recipes recipes

Moore’s Southern-Fried Chicken Recipes

Moore’s Southern-Fried Chicken Recipes
Get your deep fryers ready! Tomorrow is National Fried Chicken Day! Like Moore’s Marinades, this classic American dish is rooted in the South, but Europeans have been eating fried chicken since the Middle Ages. Back then, cooks discovered that covering meat in flour and spices before cooking it helped seal in the flavor and made it easier to eat on-the-go. Pretty genius, right? 
Anyway, to celebrate this Southern-fried dish, we’ve rounded up our favorite Moore’s fried chicken recipes! Whether you go with Moore’s Original Buffalo, Blue Cheese Buffalo, Creamy Ranch Buffalo or Spicy Habanero, we suggest serving the chicken with extra wing sauce for dipping. Mashed potatoes, mac and cheese, green beans and devilled eggs are just a few Southern-style sides to serve with fried chicken. Happy National Fried Chicken Day! 
½ cup Moore's Original Marinade
1 pound chicken or chicken breasts
1 tbsp. paprika
½ cup chicken broth
2 tbsp. Nature's seasoning
1 tbsp. parsley
1 cup flour or breadcrumbs
  1. Marinate chicken in Moore's Marinade and chicken broth for at least 30 minutes prior to frying.
  2. Mix all seasonings together to distribute evenly over chicken.
  3. Cover with flour or bread crumbs and fry.
Spicy Mayonnaise:
½ cup mayonnaise
2 tablespoons Moore’s Spicy Habanero Wing & Hot Sauce
1 clove garlic, minced
2 cups cabbage, thinly sliced
½ cup dill pickle slices, chopped
¼ cup dill pickle juice
Fried Chicken:
2 6 oz. boneless, skinless chicken breasts, pounded to uniform thickness
1 cup dill pickle juice (or enough to cover the chicken)
2 cups all-purpose flour
½ teaspoon paprika
½ teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon kosher salt
1 cup buttermilk
4 sandwich rolls
Peanut or vegetable oil for frying
Check out the how-to video below! 

Moore's Buffalo Wing Sauce
1 4-lb whole chicken cut into 8 pieces
  1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  2. In a large bowl, coat chicken pieces with Moore's Buffalo Wing Sauce.
  3. Remove chicken from bowl, and coat well with flour in a clean, large bowl. Let set on a plate for about 10 minutes.
  4. Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.