Southern Fried Chicken Batter

🍗 Southern Fried Chicken Batter

This recipe uses a seasoned flour mixture and an optional buttermilk marinade for super tender, flavorful chicken with a shatteringly crisp coating.

🧾 Ingredients (For about 8 pieces of chicken)

🍗 Chicken:

• 1 whole chicken, cut into pieces
  or 8 drumsticks/thighs/breasts

• 2 cups buttermilk (for marinade — optional but recommended)

🥣 For the Dry Batter:

• 2 cups all-purpose flour

• ¼ cup cornstarch (makes it extra crispy)

• 1 tbsp salt

• 1½ tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne pepper (optional but traditional)

• ½ tsp baking powder (lightens the batter slightly)

🥛 For the Wet Dip (optional double dredge):

• 2 eggs

• ½ cup buttermilk or water

• Hot sauce to taste (optional, but adds classic Southern kick)

🔪 Instructions

1. Marinate the Chicken (Optional but Traditional)

• Soak chicken pieces in buttermilk for at least 4 hours or overnight.

• This tenderizes the meat and adds tangy flavor.

2. Prepare the Breading Station

• In one bowl, mix all dry batter ingredients.

• In another bowl, whisk eggs, buttermilk (or water), and hot sauce.

3. Dredge the Chicken

You have two great options:

✅ Classic One-Step Dredge:

• Remove chicken from marinade, shake off excess.

• Dredge directly in seasoned flour, pressing to coat well.

🔁 Extra-Crispy Double Dredge:

• Dredge chicken in flour mixture → dip in egg mixture → dredge again in flour mixture.

• Let rest on a wire rack for 15–20 minutes before frying to help coating stick.

4. Fry

• Heat vegetable oil, lard, or peanut oil in a heavy pot or skillet to 325–350°F (165–175°C).

• Fry chicken in batches (don’t overcrowd) for 12–15 minutes, turning occasionally, until golden brown and internal temp is 165°F (74°C).

• Drain on a wire rack over paper towels.

🍽️ Tips for Perfect Fried Chicken:

• Use a cast iron skillet for even heat.

• Add a sprinkle of MSG or bouillon powder to flour for even more flavor (optional).

• Rest the dredged chicken before frying for better adhesion and crispiness.

• Want extra crunch? Add 1–2 tbsp hot sauce to the marinade or egg wash.

🔄 Variations:

• Spicy Southern: Add extra cayenne, smoked paprika, or chili powder.

• Sweet Tea Brine: Brine chicken in sweet tea + salt before buttermilk soak.

• Gluten-Free: Use rice flour and cornstarch blend for the dredge.

Would you like a buttermilk-only version, oven-fried version, or one like your grandma used to make with a paper bag and all?