🍗 Southern Fried Chicken Batter
Ingredients (for about 4–6 pieces of chicken):
🥛 Buttermilk Marinade:
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2 cups buttermilk
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1 tbsp hot sauce (optional, but traditional)
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp onion powder
🍗 Chicken:
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4–6 bone-in, skin-on chicken pieces (thighs, legs, breast, etc.)
🧂 Seasoned Flour Coating:
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2 cups all-purpose flour
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1 tbsp cornstarch (makes it crispier)
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2 tsp salt
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1 tsp paprika
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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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½ tsp cayenne pepper (adjust to taste)
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Optional: ½ tsp dried thyme or oregano
🛢️ For Frying:
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Vegetable oil, peanut oil, or canola oil (enough to deep or pan fry)
🔥 Instructions:
1. Marinate the Chicken:
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In a bowl, whisk together buttermilk, hot sauce, salt, pepper, and spices.
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Submerge the chicken pieces, cover, and refrigerate for at least 4 hours, preferably overnight.
2. Prepare the Batter:
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In a large bowl or shallow dish, mix all the dry coating ingredients.
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Remove chicken from marinade, letting excess drip off. (Do not pat dry.)
3. Dredge & Batter:
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Dredge each piece in the seasoned flour. Press firmly to make it stick.
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For extra crispy, double-dip: dredge → dip quickly back into the buttermilk → dredge again.
4. Heat the Oil:
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In a deep pan or cast iron skillet, heat oil to 325–350°F (160–175°C).
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Don’t overcrowd the pan — fry in batches.
5. Fry the Chicken:
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Fry each piece for 12–15 minutes for dark meat, 10–12 minutes for white meat.
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Turn occasionally for even browning. Internal temp should reach 165°F (74°C).
6. Drain & Rest:
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Place on a wire rack over a baking sheet (not paper towels — keeps it crispy).
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Let rest 5 minutes before serving.
🍽️ Serve with:
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Buttermilk biscuits, mac & cheese, collard greens, mashed potatoes, or coleslaw.
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Drizzle with hot honey or serve with dipping sauce like ranch or gravy.
Would you like a spicy Nashville Hot Chicken variation or a gluten-free version?