Here’s a classic, crispy, flavorful Southern Fried Chicken Batter recipe — the kind that gives you that golden, crunchy crust and juicy inside every time.
🍗 Southern Fried Chicken Batter
🧾 Ingredients:
🐔 For the Chicken:
- 2–3 lbs bone-in chicken pieces (drumsticks, thighs, breasts, wings)
- 2 cups buttermilk (for marinade)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp hot sauce (optional, for extra flavor)
🧂 For the Flour Batter:
- 2 cups all-purpose flour
- 1/4 cup cornstarch (makes it extra crispy)
- 1 tsp baking powder
- 2 tsp salt
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper (optional)
- 1/2 tsp black pepper
Optional (for wet batter version):
- 1/2 cup buttermilk or cold water
- 1 egg
🥣 Instructions:
1. Marinate the Chicken:
- Combine chicken, buttermilk, salt, pepper, and hot sauce (if using) in a bowl or bag.
- Refrigerate for at least 2 hours, preferably overnight. This tenderizes and flavors the meat.
2. Prepare the Dry Batter:
- Mix flour, cornstarch, baking powder, and all spices in a large bowl or dish.
Optional: Wet Batter Version
For extra thick coating:
- Take 1 cup of the dry mix and stir in 1 egg + 1/2 cup buttermilk to make a thick wet batter.
- Dip chicken into the wet batter first, then back into the dry flour to double-coat.
3. Coat the Chicken:
- Remove chicken from marinade (let excess drip off).
- Dredge in seasoned flour or use the wet batter method above.
- Press firmly to help the coating stick.
4. Fry the Chicken:
- Heat oil (vegetable or peanut) to 325–350°F (160–175°C) in a deep skillet or fryer.
- Fry chicken in batches, skin-side down first, without overcrowding.
- Dark meat: 13–16 minutes
- White meat: 10–12 minutes
- Turn occasionally for even browning.
5. Drain & Rest:
- Place on a wire rack (not paper towels) to keep crispy.
- Let rest a few minutes before serving.
🍯 Serving Suggestions:
- Serve with coleslaw, biscuits, mashed potatoes, or hot honey drizzle.
🔁 Tips:
- Cornstarch + baking powder = crispier crust.
- Don’t skip resting on a rack — it keeps it crispy and lets juices settle.
- Double dredging (wet then dry) gives that thick, craggy crust.
Want a spicy Nashville-style version or an air fryer alternative? I can send that too!