Southern Fried Chicken Batter

Here’s a classic Southern fried chicken batter recipe — crispy, flavorful, and perfect for making golden, juicy fried chicken with that signature Southern crunch.

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🍗 Southern Fried Chicken Batter Recipe

🕒 Prep Time: 15 minutes (plus marinating, if desired)

🍳 Cook Time: 20–30 minutes

🍽️ Serves: 4–6

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Ingredients:

For the Chicken:

• 2 to 3 lbs (900g to 1.4 kg) chicken pieces (legs, thighs, wings, breasts)

• Buttermilk (for marinating — optional but recommended)

For the Dry Batter:

• 2 cups all-purpose flour

• 1/4 cup cornstarch (extra crispiness!)

• 1 tablespoon salt

• 2 teaspoons black pepper

• 2 teaspoons paprika (smoked or sweet)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cayenne pepper (optional, for heat)

• 1 teaspoon baking powder (lightens the crust)

For the Wet Batter (optional but recommended):

• 1 cup buttermilk

• 1 large egg

• 1/2 cup of the seasoned flour (from above)

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Instructions:

1. Marinate (optional but adds juiciness):

   • Soak chicken pieces in buttermilk for 4–24 hours in the fridge. This tenderizes and adds flavor.

2. Prepare the Dry Batter:

   • In a large bowl, mix the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, cayenne, and baking powder.

3. Optional Wet Batter Step:

   • In a separate bowl, whisk together the buttermilk, egg, and about 1/2 cup of the seasoned flour to make a thick batter.

4. Dredge the Chicken:

   • Remove chicken from the marinade (shake off excess).

   • Dip into wet batter (if using), then dredge well in dry flour mixture. Press firmly to coat every piece.

   • Let coated chicken rest on a rack for 10–15 minutes — helps the crust stick better.

5. Fry the Chicken:

   • Heat oil (peanut or vegetable oil) to 325–350°F (160–175°C) in a deep skillet or Dutch oven.

   • Fry chicken in batches, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).

   • Dark meat takes ~12–15 mins, white meat ~10–12 mins.

6. Drain and Serve:

   • Let fried chicken rest on a wire rack (not paper towels) to stay crisp.

   • Serve hot with classic sides like mashed potatoes, coleslaw, biscuits, or cornbread.

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Tips for Success:

• Don’t overcrowd the pan — it drops the oil temperature and causes soggy crust.

• Use a meat thermometer to avoid under/overcooking.

• Double dredge (wet → dry → wet → dry) for extra thick, crunchy coating.

Would you like a spicy Nashville hot version or a baked “fried” alternative?