Here’s a classic, crispy, and flavorful Southern Fried Chicken Batter recipe — perfect for juicy chicken with that golden, crunchy coating we all crave. This version uses seasoned flour and buttermilk for authentic flavor and texture.
🍗 Southern Fried Chicken Batter Recipe
🍽️ Perfect for: Drumsticks, thighs, breasts, or tenders
⏱️ Marinate: 2–24 hrs | Fry: 15–18 mins
📝 Ingredients
For Buttermilk Marinade:
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2 cups buttermilk
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1 tsp salt
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1 tsp black pepper
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1 tsp paprika
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1/2 tsp cayenne pepper (optional)
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2–3 lbs chicken pieces (bone-in or boneless)
For the Batter (Flour Dredge):
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2 cups all-purpose flour
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2 tsp salt
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1 tsp black pepper
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp paprika
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1/2 tsp cayenne pepper (for heat)
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1/2 tsp baking powder (helps with crispiness)
For Frying:
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Vegetable oil or peanut oil (for deep frying)
👩🍳 Instructions
1. Marinate the Chicken
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In a bowl, whisk together buttermilk and spices.
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Submerge chicken in the buttermilk, cover, and refrigerate for at least 2 hours or overnight for best flavor and tenderness.
2. Prepare the Dredge
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In a large bowl or shallow dish, mix all flour dredge ingredients thoroughly.
3. Dredge the Chicken
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Remove chicken from marinade, letting excess drip off.
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Coat each piece well in the seasoned flour mixture, pressing gently so the coating sticks.
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For extra-crispy crust: Double dip – dip chicken back into the buttermilk briefly, then dredge again in flour.
4. Rest Before Frying
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Place battered chicken on a wire rack for 10–15 minutes. This helps the coating adhere and reduces splatter when frying.
5. Fry the Chicken
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Heat oil in a deep skillet or Dutch oven to 325–350°F (165–177°C).
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Fry chicken in batches (don’t overcrowd) for 13–18 minutes, turning occasionally, until golden brown and cooked through (internal temp: 165°F).
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Let rest on a wire rack (not paper towels, which can make it soggy).
🍯 Serving Suggestions:
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Serve with biscuits, mashed potatoes, coleslaw, or cornbread.
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Hot sauce, honey, or gravy on the side? Always a yes.
✅ Tips:
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No buttermilk? Mix 2 cups milk with 2 tbsp lemon juice or vinegar and let sit 10 minutes.
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Want it extra spicy? Add hot sauce to the buttermilk and more cayenne to the flour.
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For oven-fried version, let me know — it’s possible too!