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Southern Fried Chicken Batter

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Ingredients

For the Chicken:

    • 2 lbs chicken pieces (drumsticks, thighs, wings, or breast)

    • 2 cups buttermilk

    • 1 tablespoon hot sauce (optional, for extra flavor)

For the Dry Coating:

    • 2 cups all-purpose flour

    • 1 cup cornstarch (for extra crispiness)

    • 1 teaspoon salt

    • 1 teaspoon black pepper

    • 1 teaspoon smoked paprika

    • 1 teaspoon garlic powder

    • 1 teaspoon onion powder

    • 1 teaspoon cayenne pepper (optional, for heat)

    • 1 teaspoon baking powder (creates an airy, light texture)

For the Wet Batter:

    • 2 eggs

    • 1 cup buttermilk

    • ½ cup water

    • ½ teaspoon salt

    • ½ teaspoon paprika

For Frying:

    • Vegetable oil or peanut oil (enough to submerge the chicken)

Instructions

Step 1: Marinate the Chicken

    1. In a large bowl, mix buttermilk and hot sauce.

    1. Add the chicken pieces and let them soak for at least 2 hours, preferably overnight.

    1. This helps tenderize the chicken and adds flavor.

Step 2: Prepare the Coating

    1. In one bowl, combine all-purpose flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, and baking powder. Mix well.

    1. In another bowl, whisk eggs, buttermilk, water, salt, and paprika to create the wet batter.

Step 3: Coat the Chicken

    1. Remove the chicken from the buttermilk marinade and let excess liquid drip off.

    1. Dredge the chicken in the dry coating first, shaking off excess.

    1. Dip the chicken into the wet batter, letting excess drip off.

    1. Finally, coat the chicken again in the dry flour mixture, pressing the flour into the chicken to form a thick, crispy crust.

Step 4: Fry to Crispy Perfection

    1. Heat oil to 350°F (175°C) in a deep fryer or a large heavy-bottomed pan.

    1. Fry in batches (do not overcrowd the pan) for about 12-15 minutes, depending on the size of the chicken pieces.

    1. Flip halfway through and fry until golden brown and the internal temperature reaches 165°F (75°C).

    1. Drain on a wire rack (not paper towels, which can make the crust soggy).

Notes

Pro Tips for the Best Fried Chicken

🔥 Use Cornstarch for Crispiness – Mixing flour with cornstarch makes the crust extra crunchy.

🔥 Double Dip for Extra Crunch – The wet batter followed by a final flour coat creates an amazing crispy texture.

🔥 Fry at the Right Temperature – Keep the oil between 325-350°F for perfectly cooked, crispy chicken.

🔥 Let It Rest – Resting fried chicken on a wire rack keeps it crispy longer.

🔥 Add Spices for Flavor – Adjust the cayenne or hot sauce if you want it spicier.

  • Author: niold.com

Find it online: https://niold.com/southern-fried-chicken-batter/