Southern Fried Chicken Batter
This Southern Fried Chicken Batter recipe delivers the ultimate crispy, golden coating that transforms simple chicken pieces into a crunchy, flavor-packed meal perfect for family dinners or weekend gatherings.
Ingredients
- 2 lbs Chicken pieces bone-in, skin-on (drumsticks, thighs, breasts, or wings)
- 2 cups buttermilk full-fat (sub plain yogurt thinned with milk)
- 2 large eggs beaten
- 1 tablespoon hot sauce optional for mild spice
- 2 cups all-purpose flour King Arthur or similar
- 1/2 cup corn starch or cornmeal for extra crispiness
- 1 tablespoon baking powder
- 1 teaspoon paprika smoked or sweet
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt Kosher or sea salt
- 1/2 teaspoon black pepper freshly cracked
- 1/2 teaspoon cayenne pepper adjust to taste
- As needed Oil for frying vegetable, peanut, or canola oil
Instructions
- In a large bowl, whisk together buttermilk, beaten eggs, and hot sauce. Season with a pinch of salt and pepper, add chicken pieces, and refrigerate for at least 2 hours or overnight for best results.
- In a shallow dish, combine flour, corn starch, baking powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Stir well to break up lumps and evenly distribute spices.
- Remove marinated chicken from the fridge 30 minutes before frying. Line a wire rack over a baking sheet and place the seasoned flour mixture nearby for easy dredging.
- One piece at a time, lift chicken from marinade and let excess drip off. Press firmly into the flour mixture until fully coated, then shake off any surplus flour.
- Pour oil into a deep skillet or Dutch oven to a 2–3 inch depth. Heat to 350°F (175°C) using a candy thermometer and adjust the burner to maintain an even temperature.
- Carefully add 3–4 pieces of chicken to the hot oil, avoiding overcrowding. Fry for 12–15 minutes, turning once, until the crust is deep golden and the interior reaches 165°F.
- Use tongs to transfer chicken to the wire rack. Let pieces rest for 5 minutes to drain excess oil and lock in juiciness while keeping the crust ultra-crisp.
- Arrange your Southern fried chicken on a platter with your favorite sides—coleslaw, mashed potatoes, or pickles—and dive into that irresistible crunch!
Notes
For extra crispiness, double-dredge by dipping fried chicken back into the buttermilk mixture and re-coating with flour. Leftovers keep well in the fridge for up to 3 days; reheat in a 375°F oven or air fryer to restore crunch.
Nutrition
Calories: 550kcal
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