Best Southern Fried Chicken Batter Recipe

Why You’ll Love This Southern Fried Chicken Batter Recipe

• Crispy & Flavorful: The batter fries to a golden, crunchy crust that locks in all the juices, giving you tender chicken with a perfectly crisp coating.
• Easy to Make: This recipe uses simple ingredients you likely already have in your pantry.
• Seasoned to Perfection: The combination of spices in the batter adds layers of flavor, making each bite more delicious than the last.
• Versatile: You can use this batter for any type of chicken, whether it’s drumsticks, thighs, or wings.

Key Ingredients for Southern Fried Chicken Batter

1. All-Purpose Flour

• Flour is the base for the crispy coating, creating a light and crunchy texture when fried.

2. Cornstarch

• Cornstarch helps make the batter extra crispy by reducing the gluten in the flour and adding a lighter texture.

3. Seasoning

• A blend of salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper seasons the batter, giving the chicken its signature Southern flavor.

4. Buttermilk

• Buttermilk helps tenderize the chicken and adds a slight tangy flavor. It also helps the flour mixture adhere to the chicken.

5. Eggs

• Eggs in the batter help bind the flour mixture to the chicken, resulting in a thick, crispy coating.

6. Hot Sauce (Optional)

• A splash of hot sauce in the buttermilk adds a subtle kick of heat to the batter.

How to Make Southern Fried Chicken Batter

This recipe is easy to follow and results in crispy, flavorful fried chicken every time. Here’s how to make it:

Step 1: Marinate the Chicken

• In a large bowl, whisk together 2 cups of buttermilk and 2 large eggs. Add a splash of hot sauce (optional) for extra flavor. Place your chicken pieces (about 4-6 drumsticks, thighs, or wings) into the buttermilk mixture, making sure they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.

Step 2: Prepare the Dry Batter Mix

• In a separate large bowl, combine 2 cups of all-purpose flour, 1/2 cup of cornstarch, 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and 1/2 teaspoon of cayenne pepper (optional for heat). Mix well.

Step 3: Coat the Chicken

• Remove the chicken pieces from the buttermilk mixture, allowing any excess to drip off. Dredge each piece of chicken in the seasoned flour mixture, pressing it into the flour to coat well. Shake off any excess flour and set aside on a baking sheet.

Step 4: Heat the Oil

• In a large, deep skillet or Dutch oven, heat about 2-3 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can use a deep-fry thermometer to ensure the oil stays at the right temperature.

Step 5: Fry the Chicken

• Working in batches, carefully place the coated chicken pieces into the hot oil. Fry for about 12-15 minutes for larger pieces (drumsticks or thighs) or 8-10 minutes for smaller pieces (wings or tenders), turning occasionally, until the chicken is golden brown and crispy. The internal temperature should reach 165°F (75°C).

Step 6: Drain and Serve

• Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Let the chicken rest for a few minutes before serving. Enjoy with your favorite sides!

Tips for Making the Best Southern Fried Chicken

1. Marinate for Flavor

• Marinating the chicken in buttermilk and eggs helps tenderize the meat and adds flavor. Let it marinate for at least 1 hour, but overnight is even better.

2. Use Cornstarch for Extra Crispiness

• Adding cornstarch to the flour mixture makes the chicken batter extra crispy. It helps create a light, crunchy coating that’s not too thick.

3. Maintain Oil Temperature

• Keeping the oil at the right temperature (around 350°F) ensures the chicken cooks evenly and the coating gets crispy. Too hot, and the outside will burn before the inside is cooked. Too cool, and the chicken will absorb too much oil.

4. Fry in Batches

• Avoid overcrowding the pan when frying. Fry the chicken in batches to maintain the oil temperature and ensure the chicken fries evenly.

5. Let the Chicken Rest

• After frying, let the chicken rest on a wire rack for a few minutes. This helps drain any excess oil and keeps the coating crispy.

Recipe Variations

1. Spicy Fried Chicken

• Add more cayenne pepper to the flour mixture and a few dashes of hot sauce to the buttermilk for extra heat.

2. Herb-Seasoned Fried Chicken

• Add dried herbs like thyme, rosemary, or oregano to the flour mixture for an herbal flavor.

3. Buttermilk-Brined Chicken

• For extra juicy chicken, brine the chicken pieces in a mixture of buttermilk, salt, and sugar overnight. This adds moisture and flavor to the chicken before frying.

4. Honey Butter Fried Chicken

• Drizzle your fried chicken with honey butter after it’s done frying for a sweet and savory flavor combination.

5. Oven-Fried Chicken

• For a healthier option, bake the coated chicken in the oven at 400°F (200°C) for 35-40 minutes, turning halfway through, until crispy and golden brown.

FAQs: Southern Fried Chicken Batter

1. Can I Use Boneless Chicken?

• Yes, you can use boneless chicken breasts or tenders. Adjust the cooking time to 8-10 minutes, depending on the size of the chicken pieces.

2. Can I Make This Recipe Without Buttermilk?

• If you don’t have buttermilk, you can make your own by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

3. How Do I Keep Fried Chicken Crispy?

• To keep fried chicken crispy, place it on a wire rack after frying to allow air to circulate around it. Avoid covering the chicken immediately, as this can trap steam and make the coating soggy.

4. Can I Reheat Fried Chicken?

• Yes! To reheat fried chicken, place it in a 350°F oven for 15-20 minutes to crisp up the coating without drying out the meat.

5. What Oil is Best for Frying Chicken?

• Vegetable oil, canola oil, or peanut oil are ideal for frying chicken because they have a high smoke point and a neutral flavor.