“Minnie don’t burn no chicken.”
Today I’m recreating Minnie’s iconic fried chicken from The Help.
Welcome to Part 1 of Recreating the Screen, where I’m bringing some of movie and TV’s most comforting dishes to life. I’ve had this series idea in my head for a while—because what’s more satisfying than recreating the meals that made us feel something on screen?
This first dish was an obvious choice. I love the movie “The Help” and have watched it about a dozen times and Minnie’s fried chicken is the stuff of legend. It’s golden, flaky, soulful, and deeply Southern. I get hungry every time the scene with her chicken comes on! In the movie, it’s the dish that kicks off everything—and honestly, once you taste it, you’ll understand why. This isn’t just chicken. This is Minnie’s chicken.
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Why You’ll Love Minnie’s Fried Chicken Recipe
This isn’t your average fried chicken. This is a double-dipped, paper bag-shaken, bacon grease-fried masterpiece. It’s crispy, juicy, and packed with flavor, thanks to an overnight buttermilk brine, a rich seasoning blend, and a double dredge that locks in every craggy corner.
And yes—I tested both versions: one with cornstarch and one without. While the cornstarch does give a fluffier crunch, it’s not the one that feels Southern. It’s definitely not what Minnie would’ve had in her pantry. For the real deal? Stick with flour and baking powder. Trust me, it delivers.
“Fried chicken just tend to make you feel better about life.” – Minnie Jackson
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How To Make Minnie’s Fried Chicken Recipe
To start, I marinated bone-in, skin-on chicken overnight in buttermilk, a splash of hot sauce, and one egg. That egg’s not just there for drama—it helps the flour cling to the chicken later and gives the crust a rich, cohesive bite.
The next morning, I mixed up a big bowl of seasoned flour with baking powder, salt, black pepper, paprika, garlic and onion powder, and a little cayenne. You’ll want to double this mix—trust me. I poured half into a paper bag and kept the rest for the first dredge.
Here’s where the magic happens: each piece of chicken goes from marinade → seasoned flour → back into the marinade → and finally into the paper bag. That last shake gives the coating that signature craggy, flaky finish. Minnie wouldn’t skip the bag, and neither should you.
Then I fried the chicken in melted Crisco (yes, the kind that looks like frosting) with a few tablespoons of bacon grease for extra smoky flavor. Because Minnie probably didn’t have smoked paprika, but she definitely had bacon on the stove. I fried each piece for a few minutes per side until golden, crisp, and cooked through.
And when I tell you the crunch was everything—I mean it. This is that kind of chicken that shatters when you bite into it.
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How To Serve Minnie’s Fried Chicken Recipe
I kept it classic and cozy with:
Crispy waffles, because obviously
Strips of extra bacon, because we’re already here
Roasted corn on the cob with butter and salt
But there are so many directions you can take this. Some ideas:
Mac and cheese or mashed potatoes
Collard greens or green beans
Hot honey or pickled jalapeños on the side
Biscuits, cornbread, or even white bread for soaking up those crispy bits
And don’t forget the drink. Sweet tea is practically required.
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Minnie’s Fried Chicken Recipe Tips
Double your seasoned flour. Between the double dredge and the paper bag method, you’ll burn through it fast. I’ve already noted in the recipe below and it seems like A LOT, I know. But especially when you add it into the paper bag, you go through a lot. I made the mistake of not making enough the first time and had to make more halfway through – not ideal!
Let the chicken rest after dredging. 20–30 minutes on a rack before frying helps the crust set and prevents it from slipping off in the oil.
Use Crisco + bacon grease. The combo gives you that unmistakable Southern flavor. It’s not subtle—and that’s the point. You can also used smoked paprika if you don’t want to use bacon grease! Smoked paprika was probably something Minnie didn’t have access to and I was already making bacon, but you can use smoked paprika instead!
Don’t skip the paper bag shake. It’s not just nostalgic—it’s effective. That final coat gives you the crunchiest finish.
Baking powder works better than cornstarch but both are delicious. I tried this recipe with baking powder and corn starch. Baking powder is what Minnie probably had more access too because of it’s versitility and cornstarch wasn’t as popular at the time. Cornstarch creates a puffier, lighter crust, but for Southern-style crispiness, baking powder is the way to go.
Optional: mustard powder. I added some to one batch, and it gave a nice warm note in the background. Not essential, but a fun layer of flavor if you have it.
Additional Seasoning. You can make more seasoning (minus the flour) if you want to season it again after the fry but I didn’t find it necessary.
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Questions and Answers about Minnie’s Fried Chicken Recipe
Do I need to use Crisco?
It’s traditional, and honestly—it works. But if you prefer, you can use vegetable oil or peanut oil. Still, if you want that classic Help-style fry, go with Crisco.
Can I skip the bacon grease?
You can, but I wouldn’t. It adds depth and smokiness that makes this chicken taste like it came out of a cast iron skillet in a Southern kitchen.
What’s the purpose of the egg in the marinade?
It helps the flour stick and gives the final crust a richer texture. It’s one of those unspoken tricks that makes a real difference.
Why use a paper bag? Can’t I just dredge in a bowl?
The bag creates a more even, craggy coating and makes the dredging process faster and mess-free. It’s how Minnie would’ve done it—and that’s how we’re doing it too.
Is cornstarch better than baking powder?
Cornstarch gives you a lighter, puffier crunch, but for a flaky, Southern-style crust like Minnie’s, baking powder is the move. I tested both—go with your gut (and Minnie’s).
I don’t have buttermilk, can I substitute it?
A: Yes — and it’s super easy! If you don’t have buttermilk on hand, you can make a quick substitute using two common ingredients:
DIY Buttermilk Substitute:
Mix 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk (preferably whole milk).
Let it sit for 5–10 minutes until it curdles slightly.
That’s it — it’s ready to use!
This gives you the same tangy, tenderizing effect that buttermilk does in the marinade. You can scale it up depending on how much you need (for this recipe, you’ll want at least 2 cups total).
Kim tip: If you’ve got yogurt or sour cream, those work too! Just thin them out with a little water or milk until pourable and use them the same way.
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Final Thoughts on Minnie’s Fried Chicken
This recipe had me grinning from the first bite. It’s everything I hoped it would be—crispy, salty, juicy, and satisfying in that nostalgic, made-with-love kind of way. It’s the kind of food that holds a story, and for me, that’s what cooking is about.
**Additional Note: After sharing my recipe, I was informed that many Black Southern cooking doesn’t actually marinate their chicken in buttermilk so it’s unlikely Minnie would have as well so you can skip this step! I still recommend doing a wet and dry batter for the chicken so I would suggest just using an egg and hot sauce for the wet batter. Thank you to @lifewithmarq on TikTok for informing me!***
Try it, share it, and let me know if it made you feel like you stepped into the movie for a second. Follow along for more recipes from your favorite screen moments, and drop a comment with what I should recreate next.
Because Minnie didn’t burn chicken. And now, neither do we.
Minnie’s Fried Chicken Recipe (Inspired from The Help!)
Ingredients
For the Buttermilk Marinade (overnight)
4–5 lbs bone-in, skin-on chicken pieces (drumsticks, thighs, or a mix)
2 cups buttermilk
1 large egg
1 tablespoon hot sauce (optional)
2 teaspoons kosher salt
1 teaspoon black pepper
For the Seasoned Flour
This is doubled to cover both dredges and the paper bag coating. You can make additional seasoning (minus the flour) to season afterwards but I didn’t find it necessary.
4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon kosher salt
2 teaspoons black pepper
1 tablespoon paprika (you can use smoked paprika if not using bacon grease, see the tips section!)
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper (optional, for heat)
1–2 teaspoons dry mustard powder (optional, for a warm back note)
Optional swap: You can replace 1 cup of the flour with cornstarch for a fluffier crunch, but baking powder is more traditional for a Southern-style crust.
For Frying
2–3 cups Crisco or vegetable shortening (enough for 2–3 inches in your skillet)
3–4 tablespoons bacon grease (for extra flavor)
Cast iron skillet or Dutch oven
Wire rack for draining
Instructions:
1. Marinate the Chicken (Night Before)
Prepare your chicken by removing the bone in the thighs and patting down the chicken dry. Then season with salt and pepper on each side. In a large bowl or zip-top bag, whisk together the buttermilk, egg, and hot sauce (if using). Add your chicken pieces and coat well. Cover and refrigerate overnight (or at least 4 hours).
2. Prepare the Seasoned Flour
In a large bowl, whisk together the flour, baking powder, salt, pepper, paprika, garlic powder, onion powder, cayenne (if using), and mustard powder (if using).
Divide the flour mixture in half. Set one half in a bowl for the first dredge. Pour the other half into a large brown paper bag for the final coating.
3. Dredge the Chicken (Double Dredge + Paper Bag Method)
Remove the chicken from the marinade, letting the excess drip off.
For each piece:
Coat in the first bowl of seasoned flour, pressing it in well.
Dip it back into the buttermilk marinade for a second coat.
Drop it into the paper bag with the second half of the seasoned flour. Fold the top of the bag and shake well until fully coated.
Place coated chicken on a wire rack and let rest for 15–20 minutes while you heat the oil. This step helps the crust set and stay put while frying and also allows your chicken to come to room temperature so you aren’t frying super cold chicken.
4. Fry the Chicken
In a heavy-bottomed skillet, melt the Crisco and bacon grease over medium heat. Heat the oil to 325–350°F. Use a thermometer if you have one.
Working in batches, gently lower the chicken into the hot oil. Don’t overcrowd the pan.
Fry dark meat (drumsticks, thighs) for 13–15 minutes
Fry white meat (breasts, wings) for 10–12 minutes
Flip halfway through to ensure even browning. The chicken is done when it reaches 165°F internally and the crust is deep golden brown.
Remove and drain on a wire rack. Let it rest a few minutes before serving.
Notes
This recipe uses the traditional baking powder method for a flaky, craggy crust. You can add cornstarch for a fluffier crunch, but it’s not the Southern original.
The mustard powder adds a subtle warmth, but it’s completely optional.
The paper bag shake creates those iconic ridges and flakes—don’t skip it!q
