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Hey there! I’m excited to share with you a fabulous Southern fried chicken batter recipe. This super crispy and flavorful batter is the secret behind that perfect crunchy coating on your chicken. Imagine tender juicy chicken coated in a mixture of flour, cornstarch, spices, and a hint of buttermilk. It’s a classic combination that creates a deliciously irresistible fried chicken that will have your taste buds dancing with joy. Whether you’re cooking up a family dinner or hosting a backyard BBQ, this Southern fried chicken batter recipe is sure to be a hit!
Ingredients
- Chicken: 4 lbs chicken pieces legs, thighs, breasts, etc.
- Buttermilk: 2 cups for soaking the chicken
- All-purpose Flour: 2 cups for the batter
- Cornstarch: 1/4 cup to make the crust extra crispy
- Baking Powder: 1 teaspoon to help the batter puff up
- Salt: 2 teaspoons for seasoning
- Ground Black Pepper: 1 teaspoon for seasoning
- Paprika: 1 tablespoon for color and a mild smoky flavor
- Garlic Powder: 1 teaspoon for added flavor
- Onion Powder: 1 teaspoon for added flavor
- Cayenne Pepper: 1/2 teaspoon for a spicy kick optional
- Eggs: 2 beaten
- Milk: 1/4 cup to mix with the eggs
- Vegetable Oil: for frying enough to fill your pan or fryer at least 2 inches deep
Instructions
- Preparation: Begin by placing the chicken pieces in a large bowl. Pour the buttermilk over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours, or overnight for best results. This process will help tenderize the chicken.
- Making the Batter: In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, ground black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix these dry ingredients well to ensure the spices are evenly distributed.
- Dredging the Chicken: In a separate bowl, beat the eggs and milk together. Remove the chicken from the buttermilk, shake off the excess, and dip each piece first in the egg mixture, then in the flour mixture. Make sure each piece is thoroughly coated with the flour mixture. For extra crunch, you can double-dip the chicken by repeating the egg and flour coating process.
- Frying the Chicken: Heat the vegetable oil in a deep fryer or a large, deep skillet to 350°F (175°C). Carefully add the chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry the chicken until golden brown and cooked through, about 15-18 minutes for larger pieces like breasts and thighs, and 10-12 minutes for smaller pieces like wings and drumsticks. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Serving: Once cooked, transfer the chicken pieces to a wire rack set over a baking sheet to drain any excess oil. Let the chicken rest for a few minutes before serving. This will help to keep the crust crispy.
