Southern Fried Chicken Recipe inspired by Mother Clucker

Written by Recipes

(Last Updated On: 4th May 2019)

Total Time30 mins
DifficultyBeginner

If you have ever tasted chicken from Mother Clucker, you certainly would not regret it. I loved it so much, I was inspired to try to recreate the recipe from home. The time and effort that went into making this would certainly not disappoint you, your friends or family.

  • One 200g skinless chicken breast is equal to approximately 8-12 strips.
  • Please note the preparation time does not include the brine process.
  • You can read our review for Mother Clucker here.

Fried Chicken by Mother Clucker is a Must try

Yields15 Servings
Prep Time15 minsCook Time15 mins

 5 Chicken Breast
For the Brine
 68 Tea Bags
 ½ cup Light Brown Sugar
 1 Red Onion (thinly sliced)
 1 Lemon or Lime (thinly sliced)
 ¼ cup Kosher Salt (The best salt for brine. Alternatively use a mix of Himalayan and table salt)
 2 Fresh Rosemary Sprigs or 1 tbsp Dry Rosemary
 4 Garlic Cloves
 1 tbsp Ground Pepper
 1 cup Ice Cube
The Wet Mix
 5 cups Buttermilk
 2 pinches Salt
 1 ⅛ tbsp Cayenne Pepper
 1 ½ tsp Ground Pepper
The Dry Mix
 3 cups Plain Flour
 1 pinch Salt
 1 tbsp Ground Black Pepper
 1 tbsp Dried Chilli Flakes
 1 tbsp Smoked Paprika
 1 tbsp Cayenne Pepper

1

The chicken will sit in the brine for a minimum of at least 12-24 hours. The brine will allow the breasts to become moist, succulent and tender when fried. This part is perhaps the most important part of the process.

Bring 6.5 cups of water to a boil on a stove. When the water is boiling, add the tea bags. Let the tea bags bubble in the stove. After 10 minutes, squeeze each tea bag against the pot and take it out using a wooden spatula.

2

Add light brown sugar and stir until it has dissolved. Now add the red onion, garlic cloves, lemon or lime, kosher salt, rosemary and ground pepper. Give it a light stir and after 2 minutes remove it from the stove and let it cool. Once it has cooled, add the ice cubes.

3

Cut the chicken breast into sliced strips and then put it into a freezer sealed bag. Pour the brine mixture into the bag with the chicken. Seal the bag and give it a good shake to ensure every part of the chicken is covered with brine. Get a flat oven tray and lay the bags of chicken flat and put it into the fridge for 12-24 hours.

Chicken soaked in tea brine

4

Once your chicken has rested long enough, throw away the brine and dry your chicken using a clean kitchen towel or cloth.

Chicken after a tea brine

The Breading Station
5

For the WET mix: Add buttermilk, salt, cayenne pepper and ground pepper into a large plate.
For the DRY mix: Add flour, salt, ground pepper, dried chilli flakes, smoked paprika and cayenne pepper into another large plate.

6

To get a deliciously crisp, crunchy coating, the following steps are important.
1. Take the chicken strips and first cover it in the DRY mix.
2. Now take the chicken and transfer it to the WET mix.
3. Finally transfer the chicken back to the DRY mix.

Frying the Chicken
7

Bring the heat of the oil in your fryer to 180°C and cook the chicken until golden brown. Enjoy with chips, coleslaw and your favourite condiments.

Mother Clucker Chicken Recipe

CategorySavoury

Ingredients

 5 Chicken Breast
For the Brine
 68 Tea Bags
 ½ cup Light Brown Sugar
 1 Red Onion (thinly sliced)
 1 Lemon or Lime (thinly sliced)
 ¼ cup Kosher Salt (The best salt for brine. Alternatively use a mix of Himalayan and table salt)
 2 Fresh Rosemary Sprigs or 1 tbsp Dry Rosemary
 4 Garlic Cloves
 1 tbsp Ground Pepper
 1 cup Ice Cube
The Wet Mix
 5 cups Buttermilk
 2 pinches Salt
 1 ⅛ tbsp Cayenne Pepper
 1 ½ tsp Ground Pepper
The Dry Mix
 3 cups Plain Flour
 1 pinch Salt
 1 tbsp Ground Black Pepper
 1 tbsp Dried Chilli Flakes
 1 tbsp Smoked Paprika
 1 tbsp Cayenne Pepper

Directions

1

The chicken will sit in the brine for a minimum of at least 12-24 hours. The brine will allow the breasts to become moist, succulent and tender when fried. This part is perhaps the most important part of the process.

Bring 6.5 cups of water to a boil on a stove. When the water is boiling, add the tea bags. Let the tea bags bubble in the stove. After 10 minutes, squeeze each tea bag against the pot and take it out using a wooden spatula.

2

Add light brown sugar and stir until it has dissolved. Now add the red onion, garlic cloves, lemon or lime, kosher salt, rosemary and ground pepper. Give it a light stir and after 2 minutes remove it from the stove and let it cool. Once it has cooled, add the ice cubes.

3

Cut the chicken breast into sliced strips and then put it into a freezer sealed bag. Pour the brine mixture into the bag with the chicken. Seal the bag and give it a good shake to ensure every part of the chicken is covered with brine. Get a flat oven tray and lay the bags of chicken flat and put it into the fridge for 12-24 hours.

Chicken soaked in tea brine

4

Once your chicken has rested long enough, throw away the brine and dry your chicken using a clean kitchen towel or cloth.

Chicken after a tea brine

The Breading Station
5

For the WET mix: Add buttermilk, salt, cayenne pepper and ground pepper into a large plate.
For the DRY mix: Add flour, salt, ground pepper, dried chilli flakes, smoked paprika and cayenne pepper into another large plate.

6

To get a deliciously crisp, crunchy coating, the following steps are important.
1. Take the chicken strips and first cover it in the DRY mix.
2. Now take the chicken and transfer it to the WET mix.
3. Finally transfer the chicken back to the DRY mix.

Frying the Chicken
7

Bring the heat of the oil in your fryer to 180°C and cook the chicken until golden brown. Enjoy with chips, coleslaw and your favourite condiments.

Mother Clucker Chicken Recipe

Southern Fried Chicken Recipe inspired by Mother Clucker

Southern Fried Chicken Recipe inspired by Mother Clucker

We recreated Mother Clucker and we are sharing the fried chicken recipe! If you have ever tasted chicken from Mother Clucker, you certainly would not regret it. I loved it so much, I was inspired to try to recreate the recipe from home. The time and effort that went into making this would certainly not disappoint you, your friends or family. This Mother Clucker inspired fried chicken recipe is bound to impress your friends and family. Southern fried chicken like you’ve never tasted before!

Mother Clucker is an amazing fried chicken joint, with the most delicious food ever, better than KFC. It can be considered as one of the best, fried chicken, in London. Made with tea-brined chicken, cooked in a buttermilk batter, this chicken is seasoned to perfection. It’s best served with lime and chilli condiments, with a side of fries and coleslaw. You can view another chicken recipe here, this one is inspired by Beef and Birds.

To make this fried chicken recipe: 1. create the tea brine 2. Slice the chicken breast into strips 3. Put the tea brine and chicken in a freezer bag and let it soak in the fridge for 24 hours.
4. Drain and dry the chicken and add it to the dry mix, then wet and back to dry. 5. Fry it until it is golden brown and enjoy.

Last modified: 4th May 2019