Best Southern Fried Chicken Batter
This Southern-style fried chicken batter delivers perfectly crispy, golden-brown chicken with tender, juicy meat inside. It’s seasoned to perfection and pairs well with all your favorite comfort food sides.
Ingredients
For the Chicken:
- 2-3 lbs chicken pieces (drumsticks, thighs, wings, or breasts)
- 2 cups buttermilk
- 1 tsp hot sauce (optional, for extra flavor)
For the Batter:
- 2 cups all-purpose flour
- 1/4 cup cornstarch (for extra crispiness)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp cayenne pepper (adjust for spice level)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tsp salt
- 1 tsp black pepper
For Frying:
- Vegetable oil or peanut oil (enough to fill your frying pan about 2-3 inches deep)
Instructions
- Marinate the Chicken:
- In a large bowl or zip-top bag, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they’re fully submerged.
- Cover and refrigerate for at least 2 hours or overnight for best results.
- Prepare the Batter:
- In a shallow dish, whisk together the flour, cornstarch, and all seasonings (garlic powder, onion powder, smoked paprika, cayenne, oregano, thyme, salt, and pepper).
- Coat the Chicken:
- Remove the chicken pieces from the buttermilk, letting the excess drip off.
- Dredge each piece in the flour mixture, pressing the coating firmly onto the chicken to adhere.
- For extra crispy chicken, dip the flour-coated chicken back into the buttermilk, then dredge it again in the flour mixture.
- Heat the Oil:
- Heat the oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to maintain a consistent temperature.
- Fry the Chicken:
- Working in batches, carefully place the chicken pieces into the hot oil. Fry for 12-15 minutes for dark meat (thighs and drumsticks) and 10-12 minutes for white meat (breasts and wings), turning occasionally to ensure even browning.
- The chicken should be golden-brown and reach an internal temperature of 165°F (74°C).
- Drain and Serve:
- Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain. Avoid using paper towels, as they can make the chicken soggy.
- Serve hot with your favorite sides like mashed potatoes, biscuits, or coleslaw.
Tips for Success
- Use a thermometer: Keep the oil at a steady 350°F to avoid greasy or undercooked chicken.
- Double dredging: For ultra-crispy chicken, follow the double-dipping method mentioned above.
- Rest before frying: Let the coated chicken sit for 10 minutes before frying to help the batter stick better.
This Southern fried chicken batter recipe is sure to become a family favorite, delivering the ultimate crunch with bold, flavorful seasoning in every bite. Enjoy! 🍗