Here’s a crispy, flavorful Southern Fried Chicken Batter recipe that’ll give you that perfect golden crust with a juicy, tender inside. This is a classic blend with just the right amount of spice!
Southern Fried Chicken Batter
Ingredients:
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2 cups (250g) all-purpose flour
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2 tsp black pepper (freshly ground for best flavor)
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2 tsp paprika (smoked or sweet, for color & depth)
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4 tsp garlic salt (or 2 tsp garlic powder + 2 tsp salt)
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1 tsp onion powder (optional, but recommended)
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1 tsp cayenne pepper (optional, for heat)
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1 tbsp baking powder (secret for extra crispiness!)
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1 tsp dried thyme or poultry seasoning (optional)
Wet Mix (for dredging):
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2 eggs
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1 cup (240ml) buttermilk (or regular milk + 1 tbsp vinegar)
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1 tsp hot sauce (optional, for tang & kick)
Instructions:
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Prep Chicken: Use 3-4 lbs chicken pieces (legs, thighs, breasts), patted dry.
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Dry Mix: Whisk all dry ingredients in a large bowl.
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Wet Mix: In another bowl, beat eggs, buttermilk, and hot sauce.
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Dredge:
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Dip chicken in flour mix, coating well.
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Shake off excess, then dip in wet mix.
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Dredge again in flour mix, pressing for a thick crust.
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Rest: Let coated chicken sit 10-15 mins (helps coating adhere).
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Fry: Heat oil (peanut or vegetable) to 350°F (175°C). Fry in batches for:
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12-15 mins (dark meat)
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8-10 mins (white meat), until golden and 165°F (74°C) inside.
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Drain: Place on a wire rack (keeps it crispy).
Pro Tips:
✔ Double-dredging = extra crunch!
✔ Buttermilk tenderizes—marinate chicken in it overnight for juicier results.
✔ Don’t overcrowd the pan to maintain oil temp.
✔ Season flour well—taste should be bold!
Serving:
Pair with mashed potatoes, collard greens, and honey for a true Southern feast.
Want a spicier or gluten-free version? Let me know! 🍗🔥