Here’s a classic Southern Fried Chicken Batter recipe — crispy outside, juicy inside, just like Sunday supper 🍗✨
🍗 Southern Fried Chicken (Buttermilk Batter)
Ingredients
Chicken
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3–4 lbs bone-in chicken pieces (thighs, drumsticks, breasts, wings)
Marinade
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2 cups buttermilk
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1 tablespoon hot sauce (optional)
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1 teaspoon salt
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1 teaspoon black pepper
Seasoned Flour Batter
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2 cups all-purpose flour
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½ cup cornstarch (extra crispiness!)
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1 tablespoon paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon salt
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1 teaspoon black pepper
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½ teaspoon cayenne (optional for heat)
For Frying
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Vegetable oil or peanut oil (enough for 2–3 inches in skillet)
Instructions
1️⃣ Marinate
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Mix buttermilk, hot sauce, salt, and pepper.
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Add chicken, cover, and refrigerate at least 4 hours (overnight is best).
2️⃣ Prepare Batter
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Mix all dry coating ingredients in a large bowl.
3️⃣ Dredge
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Remove chicken from buttermilk (let excess drip off).
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Press firmly into seasoned flour.
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For extra crunch: dip back into buttermilk, then flour again (double dredge).
4️⃣ Fry
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Heat oil to 325–350°F in a heavy skillet (cast iron works best).
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Fry in batches, 12–15 minutes, turning occasionally.
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Internal temp should reach 165°F.
5️⃣ Rest
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Drain on a wire rack (not paper towels — keeps it crispy).
Extra Crispy Tip 🔥
After coating, let chicken sit 10–15 minutes before frying. This helps the crust stick better.
If you’d like, I can also give you:
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A no-buttermilk version
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A deep fryer method
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Or a KFC-style seasoned blend 😉