🍗 Southern Fried Chicken Batter
🧂 Dry Ingredients:
-
2 cups all-purpose flour
-
1/2 cup cornstarch (for extra crispiness)
-
2 tsp salt
-
1½ tsp black pepper
-
1 tsp paprika
-
1 tsp garlic powder
-
1 tsp onion powder
-
1/2 tsp cayenne pepper (adjust for heat)
-
1/2 tsp dried thyme or oregano (optional for herbal depth)
🥛 Wet Batter Base (optional but amazing):
-
1 cup buttermilk
-
2 large eggs
-
1/4 cup hot sauce (like Tabasco — gives tang, not too much heat)
🐔 How to Use It:
-
Prep the Chicken:
-
Use bone-in or boneless chicken pieces.
-
For maximum juiciness, soak chicken in buttermilk for at least 4 hours or overnight in the fridge.
-
-
Make the Batter:
-
Whisk eggs, buttermilk, and hot sauce in a bowl.
-
In another bowl, mix all dry ingredients together.
-
-
Dredge & Dip:
-
Pat chicken dry.
-
Dip in seasoned flour → into the buttermilk mixture → back into flour.
-
Press firmly so the coating sticks well.
-
-
Fry It Up:
-
Heat oil (peanut or vegetable) to 325–350°F (165–175°C).
-
Fry chicken in batches, 8–12 minutes depending on size, until golden brown and internal temp is 165°F (74°C).
-
Drain on a wire rack over paper towels.
-
🍯 Serve With:
-
Hot honey drizzle
-
Biscuits and gravy
-
Pickles and slaw
-
Mac & cheese or collard greens
🔁 Tips:
-
Cornstarch is key for that extra crunch.
-
Let chicken rest 10 minutes before frying to help the coating stick.
-
For oven-fried or air fryer versions, just ask!
Would you like a spicy Nashville hot version, gluten-free variation, or tips for meal prepping/freeze-ahead?