Southern Fried Chicken Batter

Here’s a classic Southern Fried Chicken Batter recipe—crispy, flavorful, and perfect for that golden, crunchy finish Southerners swear by.

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🍗 Southern Fried Chicken Batter (Crispy & Flavorful)

Makes enough for 6–8 pieces of chicken
Prep Time: 15 mins (plus marinating if desired)
Cook Time: Varies by piece size (12–18 mins)

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🧂 Ingredients:

🐔 For the Chicken:

• 6–8 bone-in, skin-on chicken pieces (drumsticks, thighs, or breasts)

• 1 cup buttermilk (for marinating – optional but recommended)

🥣 For the Wet Batter:

• 2 large eggs

• 1 cup buttermilk

• 1 tsp hot sauce (optional, for kick)

🧄 For the Seasoned Flour Dredge:

• 2 cups all-purpose flour

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp cayenne pepper (adjust to taste)

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

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🛠️ Instructions:

1. Marinate (optional but ideal): Soak chicken in 1 cup buttermilk for at least 1 hour (or overnight) in the fridge.

2. Prepare wet batter: Whisk eggs, 1 cup buttermilk, and hot sauce in a bowl.

3. Prepare seasoned flour: In a separate bowl, mix flour, salt, pepper, and all spices.

4. Dredge the chicken:

   • Remove chicken from marinade.

   • Dip in seasoned flour.

   • Then dip in egg mixture.

   • Return to seasoned flour and press firmly to coat (double-dip = extra crunch).

5. Let it rest: Place battered chicken on a wire rack for 10–15 minutes to help the coating stick.

6. Fry: Heat oil (vegetable or peanut) to 325–350°F (165–175°C). Fry chicken in batches for 12–18 minutes, depending on size, turning halfway. Internal temp should reach 165°F (74°C).

7. Drain & serve: Remove to a wire rack or paper towel-lined plate. Let rest a few minutes before serving.

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🔥 Tips for Southern Perfection:

• Crispy secrets: Don’t overcrowd the pan. Keep oil temp steady.

• Extra crispy? Add 1 tbsp of cornstarch to the flour mix.

• Spicy version: Add extra cayenne or hot sauce to the egg batter.