🍗 Southern Fried Chicken Batter
🧂 Dry Batter Ingredients:
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2 cups all-purpose flour
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1/4 cup cornstarch (for extra crunch)
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2 teaspoons salt
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1 teaspoon black pepper
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1 teaspoon paprika (smoked or sweet)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon cayenne pepper (adjust for heat)
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1/2 teaspoon dried thyme or oregano (optional)
🥛 Wet Batter / Buttermilk Marinade:
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2 cups buttermilk
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2 large eggs
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1 tablespoon hot sauce (like Tabasco – optional for a kick)
🍗 Chicken:
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2–3 lbs bone-in chicken (drumsticks, thighs, breasts, or wings)
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Salt and pepper for seasoning before marinating
🔥 Instructions:
1. Season & Marinate:
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Lightly season the chicken with salt and pepper.
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Whisk together buttermilk, eggs, and hot sauce. Add chicken and let marinate in the fridge for at least 2 hours, preferably overnight for deep flavor and tenderness.
2. Mix Dry Batter:
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In a large bowl or shallow dish, whisk all dry ingredients together.
3. Dredge the Chicken:
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Remove chicken from marinade, letting excess drip off.
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Dredge each piece in the seasoned flour mixture, pressing to coat well. For extra crunch, double-dip: back into the buttermilk, then into the flour again.
4. Rest Before Frying:
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Let coated chicken sit on a rack or tray for 15–20 minutes. This helps the coating adhere.
5. Fry:
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Heat oil (peanut or vegetable oil preferred) in a deep skillet or Dutch oven to 325–350°F (160–175°C).
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Fry chicken in batches for 12–16 minutes, depending on size, turning occasionally until golden brown and internal temp hits 165°F (74°C).
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Drain on a wire rack (not paper towels, which can make it soggy).
✅ Tips:
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For extra juicy chicken, add 1 teaspoon baking soda to the marinade (helps tenderize).
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Add a little baking powder to the flour mix for even more puff/crunch.
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Use a thermometer to monitor oil temp — too hot and the outside burns before the inside cooks.