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 Needed for This Recipe

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 for Making Southern Fried Chicken Batter

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.

Tips for Perfecting the Recipe

Choose the Right Cut: While you can use any part of the chicken, dark meat (like thighs and legs) tends to be juicier and more flavorful. If you prefer white meat, keeping the skin on the breasts will help retain moisture.

Marination Time: Soaking the chicken in buttermilk not only tenderizes it but also adds a tangy flavor that’s characteristic of Southern fried chicken. Overnight marination is ideal, but if you’re short on time, aim for at least 4 hours.

Oil Temperature Is Key: Maintaining the correct oil temperature (350°F/175°C) is crucial for achieving a crispy exterior without undercooking the inside or burning the crust. Use a deep-fry thermometer to monitor the oil’s temperature.

Do Not Overcrowd the Pan: Frying too many pieces at once can lower the oil’s temperature, leading to soggy chicken. Fry in batches to ensure each piece cooks evenly and maintains a crispy coating.

Rest the Chicken: Letting the chicken rest on a wire rack after frying allows excess oil to drip off without making the bottom soggy, unlike resting it on paper towels which can retain steam and moisture.

Double Dredging: For an extra crispy crust, double dip the chicken in both the egg mixture and the flour mixture. This layering method adds to the crunch and ensures a well-coated, flavorful crust.

Seasoning Adjustments: Feel free to adjust the spices according to your preference. Adding more cayenne pepper can increase the heat, while additional garlic or onion powder can enhance the savory notes.

Serving Suggestions

Classic Companions: Serve your Southern fried chicken with classic sides like creamy mashed potatoes, homemade gravy, coleslaw, corn on the cob, green beans, or macaroni and cheese for a traditional feast.

For a Lighter Touch: If you’re looking for something on the lighter side, pair the chicken with a crisp garden salad, cucumber salad, or a fresh fruit salad to balance the richness of the fried chicken.

Bread Options: Don’t forget the bread! Biscuits or cornbread are excellent for soaking up any extra juices or gravy and can add a comforting, homey touch to your meal.

Dipping Sauces: Offer a variety of dipping sauces on the side, such as honey mustard, barbecue sauce, ranch dressing, or a spicy hot sauce, to add another layer of flavor to each bite.

Frequently Asked Questions

Can I use an air fryer instead of deep frying? Yes, you can use an air fryer to make a healthier version of this recipe. The texture might be slightly different from traditional deep frying, but it’s a great alternative. Preheat your air fryer to 375°F (190°C) and cook the chicken pieces for about 20-25 minutes, flipping halfway through, until they reach an internal temperature of 165°F (74°C).

How do I know when the chicken is done cooking? The safest way to check if the chicken is cooked is by using a meat thermometer. The internal temperature should reach 165°F (74°C). Also, the crust should be golden brown, and the juices should run clear when you pierce the meat with a knife.

Can I make the batter in advance? While you can mix the dry ingredients in advance, it’s best to prepare the batter just before you’re ready to fry the chicken to ensure the baking powder is fresh and effective for a crispy coat.

Why did my crust fall off the chicken? This can happen if the chicken wasn’t properly dried before battering, if the oil wasn’t hot enough, or if the chicken was moved too much during frying. Ensure your chicken is well-patted dry, the oil is at the right temperature, and try to limit flipping the chicken to just once during cooking.

Southern Fried Chicken Batter

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Southern Fried Chicken is a classic dish that's loved for its crispy, flavorful coating and juicy interior.

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.