🍗 Southern Fried Chicken Batter Recipe
🧂 Ingredients:
For the chicken marinade (optional but recommended):
- 1 cup buttermilk
- 1 tsp hot sauce (optional)
- Salt and pepper
- 2–3 lbs chicken (drumsticks, thighs, breasts, wings)
For the seasoned flour batter:
- 2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper (adjust to heat preference)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp baking powder (helps lighten the coating)
Optional wet dip (for double-dip method):
- 2 eggs
- 1/2 cup buttermilk or milk
- A few dashes of hot sauce
🧑🍳 Instructions:
1. Marinate the Chicken (Optional but adds flavor and tenderness):
- Mix buttermilk, salt, pepper, and hot sauce in a bowl.
- Add chicken and let it marinate in the fridge for at least 1 hour, ideally overnight.
2. Prepare the Flour Batter:
- In a large bowl, combine flour, cornstarch, salt, pepper, paprika, cayenne, garlic powder, onion powder, and baking powder.
- Mix well so the seasoning is evenly distributed.
3. Optional Wet Dip (for extra crispy coating):
- In another bowl, beat the eggs and mix with buttermilk/milk and a splash of hot sauce.
4. Coat the Chicken:
- For extra crispy chicken: Use the double-dip method
- First, dredge the marinated chicken in seasoned flour.
- Dip it into the egg/milk wash.
- Dredge again in the seasoned flour, pressing the flour onto the chicken to build up a thick coating.
5. Fry the Chicken:
- Heat oil (like peanut or vegetable oil) in a deep skillet or fryer to 350°F (175°C).
- Fry chicken pieces in batches for 12–15 minutes, depending on size, turning occasionally.
- Internal temp should reach 165°F (74°C).
- Drain on a wire rack (not paper towels — this keeps it crisp).
🔥 Pro Tips:
- Don’t overcrowd the pan — it drops the oil temperature and makes it greasy.
- Let the coated chicken rest 10 minutes before frying — helps the crust stick better.
- Want it spicier? Add hot sauce to the batter or cayenne to the flour mix.