🐔 Southern Fried Chicken Batter Recipe
Ingredients
Chicken
1 whole chicken (cut into pieces) or 2–3 lbs chicken parts
Buttermilk Marinade
2 cups buttermilk
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
½ tsp cayenne (optional, for heat)
Batter / Coating
2½ cups all-purpose flour
1 tbsp cornstarch (extra crunch!)
2 tsp salt
1½ tsp black pepper
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½–1 tsp cayenne pepper (optional)
For Frying
Vegetable oil or peanut oil (enough for deep frying)
Instructions
Marinate the Chicken
Mix all buttermilk marinade ingredients.
Add chicken, cover, and refrigerate at least 2 hours (overnight = best flavor).
Prepare the Batter
In a large bowl, whisk together flour, cornstarch, and all spices.
Coat the Chicken
Remove chicken from buttermilk (don’t wipe it off).
Dredge thoroughly in the flour mixture.
For extra crunch: dip back into buttermilk, then flour again.
Let coated chicken rest 10–15 minutes (this helps the batter stick).
Fry
Heat oil to 350°F / 175°C.
Fry chicken in batches, 12–15 minutes, turning occasionally.
Chicken is done when golden brown and internal temp hits 165°F / 74°C.
Drain & Serve
Drain on a wire rack or paper towels.
Serve hot and crispy 🤤
🔥 Southern Secrets (Optional but Amazing)
Add ½ tsp baking powder to flour for lighter crunch
Season flour generously—Southern chicken should never be bland
Let chicken rest after coating = crispier crust
If you want, I can also give you:
🔥 Extra-crispy KFC-style batter
🌶️ Spicy hot chicken version
🍯 Honey-butter fried chicken glaze
Just tell me 😄
