Here’s a classic Southern Fried Chicken Batter recipe — thick, flavorful, and guaranteed to give you that golden, crispy crust the South is famous for.
🍗 Southern Fried Chicken Batter
Ingredients:
- For soaking (marinade):
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional but adds flavor)
- 2–3 lbs chicken pieces (bone-in, skin-on is traditional)
- For seasoned flour (batter coating):
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon baking powder (optional, adds lightness)
- Optional for extra crispy coating:
- ½ cup cornstarch (replace part of flour with this)
- 2 eggs + ½ cup water (for a wet dip before dredging in flour again — double-dip method)
- For frying:
- Peanut, canola, or vegetable oil (for deep frying)
🔪 Instructions:
- Marinate the chicken:
Place chicken in a bowl with buttermilk and hot sauce. Cover and refrigerate for at least 2 hours, or overnight for max flavor and tenderness. - Mix seasoned flour:
In a large bowl or shallow dish, combine all flour coating ingredients. Mix well. - Coat the chicken:
Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing to coat well.Optional double dip for extra crunch:
- Dip floured chicken into a mix of beaten eggs + water, then dredge again in flour mixture.
- Rest before frying:
Let coated chicken rest on a rack for 15–20 minutes. This helps the batter stick better and fry evenly. - Fry:
Heat oil to 325–350°F (160–175°C) in a deep skillet or Dutch oven. Fry chicken in batches, skin side down first, for about:- Dark meat: 13–16 minutes
- White meat: 10–12 minutes
Flip halfway through. Internal temp should be 165°F (74°C).
- Drain and rest:
Transfer to a wire rack (not paper towels) to stay crisp. Rest a few minutes before serving.
📝 Tips:
- Don’t overcrowd the pan — it drops the oil temp and causes soggy coating.
- Resting after dredging helps form a better crust.
- Add a little cornmeal to the flour for a deeper Southern texture.
Would you like a version with no buttermilk, gluten-free, or air-fried?