Southern Fried Chicken Batter

Here’s a classic Southern Fried Chicken Batter recipe that delivers crispy, juicy, and flavorful results—just like grandma used to make!

🍗 Southern Fried Chicken Batter Recipe

🧂 Ingredients (for ~2 lbs chicken)

For the marinade:

• 2 cups buttermilk

• 1 tbsp hot sauce (optional but recommended)

• 1 tsp salt

• 1/2 tsp black pepper

For the seasoned flour batter:

• 2 cups all-purpose flour

• 1/4 cup cornstarch (for extra crispiness)

• 1 tbsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp cayenne pepper (optional for heat)

• 1/2 tsp baking powder (for extra puffiness)

For the egg wash (optional, for extra crust):

• 2 eggs

• 1/4 cup buttermilk or milk

🧑‍🍳 Instructions

1. Marinate the Chicken:

   • Combine chicken pieces with buttermilk, hot sauce, salt, and pepper.

   • Cover and refrigerate for at least 4 hours (overnight is best).

2. Prepare the Seasoned Flour:

   • In a large bowl, whisk together all dry ingredients (flour, cornstarch, spices, baking powder).

3. Set Up Dredging Station (Optional Double Dip):

   • Beat eggs with a splash of buttermilk in a bowl (for egg wash).

   • Dip chicken in the seasoned flour → egg wash → back into the flour for that extra crunchy coating.

   • OR skip the egg wash for a thinner, more traditional crust.

4. Rest Before Frying:

   • Let coated chicken sit on a rack or tray for 15–20 minutes. This helps the batter stick.

5. Fry the Chicken:

   • Heat oil to 325–350°F (165–175°C) in a deep fryer or heavy skillet.

   • Fry chicken in batches for 12–15 minutes, depending on size, until golden brown and internal temp hits 165°F.

   • Drain on a wire rack or paper towels.

🍽 Pro Tips:

• Cornstarch + flour gives the crispiest crust.

• Let the chicken rest after dredging to help the coating adhere.

• Avoid overcrowding the pan—this drops oil temp and makes it soggy.

• Serve with honey butter biscuits or coleslaw for a Southern feast.