Southern fried chicken is a timeless classic loved for its crispy, golden crust and juicy, flavorful meat. This batter recipe is the secret to achieving that perfect texture and taste, making it a go-to for your fried chicken cravings.
Why You’ll Love This Recipe
- Crispy Perfection: The batter creates a wonderfully crunchy coating that locks in moisture.
- Flavorful Seasoning: A perfect blend of spices ensures every bite is packed with flavor.
- Versatile: Works on any chicken cuts—drumsticks, thighs, wings, or breasts.
- Easy to Make: Simple ingredients and straightforward instructions make it a breeze.
- Crowd-Pleaser: This recipe is a hit for family dinners, picnics, or parties.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Cornstarch
- Baking powder
- Paprika
- Garlic powder
- Onion powder
- Cayenne pepper
- Salt
- Black pepper
- Buttermilk
- Eggs
- Chicken pieces (your choice)
- Vegetable oil (for frying)
Directions
- Prepare the Chicken: Pat chicken pieces dry with paper towels to remove excess moisture.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, cornstarch, baking powder, and all the seasonings.
- Create the Wet Mixture: In another bowl, whisk buttermilk and eggs until combined.
- Coat the Chicken: Dip each piece of chicken into the dry mixture, then into the wet mixture, and back into the dry mixture. Press gently to ensure the coating sticks.
- Heat the Oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Fry the Chicken: Fry the chicken in batches, avoiding overcrowding, until golden brown and the internal temperature reaches 165°F (74°C). This usually takes about 10-15 minutes per batch.
- Drain and Serve: Remove the chicken and place it on a wire rack or paper towels to drain excess oil. Serve hot.
Servings and Timing
- Servings: This recipe serves 4-6 people, depending on portion sizes.
- Prep Time: 15 minutes
- Cook Time: 30-45 minutes (depending on batch size)
- Total Time: About 1 hour
Variations
- Spicy Version: Add extra cayenne pepper or chili powder for a fiery kick.
- Gluten-Free: Use gluten-free all-purpose flour as a substitute.
- Herbal Twist: Add dried herbs like thyme or oregano to the seasoning mix.
- Extra Crunchy: Mix in panko breadcrumbs with the flour for an extra-crispy texture.
- Oven-Baked Option: Use the same batter, but bake the chicken at 400°F (200°C) on a greased wire rack for about 40 minutes.
Storage/Reheating
- Storage: Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes to restore crispiness. Avoid microwaving, as it can make the coating soggy.
FAQs
How do I keep the batter from falling off the chicken?
Ensure the chicken is dry before coating and press the batter firmly onto the pieces.
Can I use boneless chicken?
Yes, boneless chicken works perfectly. Adjust frying time as it cooks faster.
What’s the purpose of cornstarch in the batter?
Cornstarch adds extra crispiness to the coating.
Can I use milk instead of buttermilk?
Yes, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.
What oil is best for frying?
Use oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
How do I know when the chicken is done?
Use a meat thermometer to ensure the internal temperature is 165°F (74°C).
Can I marinate the chicken before frying?
Yes, marinating in buttermilk and spices for a few hours enhances flavor and tenderness.
PrintSouthern Fried Chicken Batter
This classic Southern Fried Chicken Batter creates crispy, golden-brown chicken with a juicy and flavorful interior. The perfect blend of spices and buttermilk ensures your fried chicken is irresistibly delicious.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: Southern
Ingredients
Scale
- For the Chicken:
- 4 lbs chicken pieces (legs, thighs, wings, or breasts, cut into portions)
- 2 cups buttermilk
- For the Batter:
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp cayenne pepper (optional, for heat)
- 1 tsp black pepper
- 2 tsp salt
- 1 tsp baking powder
- For Frying:
- Vegetable oil (for deep frying, about 4 cups)
Instructions
- Prepare the Chicken:
- Rinse the chicken pieces under cold water and pat them dry with paper towels.
- Place the chicken in a large bowl and pour buttermilk over it. Let it marinate in the refrigerator for at least 1 hour or up to overnight for best flavor and tenderness.
- Make the Batter:
- In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, black pepper, salt, and baking powder.
- Remove the chicken from the buttermilk, allowing any excess to drip off. Do not discard the buttermilk.
- Coat the Chicken:
- Dip each piece of chicken back into the reserved buttermilk, then dredge it thoroughly in the flour mixture, pressing the flour onto the chicken to ensure a thick coating. Repeat this step for extra crispiness.
- Fry the Chicken:
- Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Carefully add chicken pieces to the oil, making sure not to overcrowd the pan. Fry in batches for 12–15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Remove the chicken with tongs and place it on a wire rack or paper towels to drain excess oil.
- Serve and Enjoy:
- Serve hot with your favorite dipping sauces or sides like mashed potatoes, coleslaw, or biscuits.
Notes
- For extra flavor, add a pinch of dried herbs (like oregano or thyme) to the flour mixture.
- Use a kitchen thermometer to maintain oil temperature for consistent frying results.