Description
This Southern Fried Chicken Batter recipe creates a perfectly crispy, golden crust that’s flavorful and delicious. The combination of seasoned flour and buttermilk gives the chicken a classic Southern taste with a tender, juicy interior.
Ingredients
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- 2 cups all-purpose flour
- 1 tablespoon cornstarch (for extra crispiness)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 large eggs
- 1 cup buttermilk (or regular milk with 1 tbsp vinegar as a substitute)
- 1 tablespoon hot sauce (optional, for extra flavor)
Instructions
- Prepare the Dry Mix: In a large bowl, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Prepare the Wet Mix: In another bowl, beat the eggs and mix with buttermilk and hot sauce if using.
- Batter the Chicken: Dip each piece of chicken into the wet mixture, letting the excess drip off. Then dredge in the seasoned flour mixture, pressing gently to ensure the coating sticks well. For extra crunch, repeat the dipping process (double-dip) for a thicker crust.
- Rest Before Frying: Place the battered chicken on a wire rack and let it rest for 10–15 minutes. This helps the coating adhere better during frying.
- Fry the Chicken: Heat oil in a deep skillet to 350°F (175°C). Fry the chicken in batches, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/74°C). This takes about 12–15 minutes depending on the size of the pieces.
- Drain and Serve: Place fried chicken on a wire rack or paper towels to drain excess oil. Serve hot and enjoy!
Notes
- For extra flavor, marinate the chicken in buttermilk and spices for a few hours before battering.
- Adjust the cayenne pepper and hot sauce based on your heat preference.
- Resting the battered chicken before frying prevents the coating from falling off.