Southern Fried Chicken Batter for Irresistible Crunchy Goodness

This Southern Fried Chicken Batter delivers irresistible crunch with bold flavors, essential for any dinner.

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Prep Time 15

Cook Time 15

Resting Time 15

Total Time 45

Servings: 4 pieces

Course: Dinner

Cuisine: Southern

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

2 cups Buttermilk Adds tanginess and tenderizes chicken, essential for authentic Southern flavor.

For the Batter

2 cups All-Purpose Flour Provides structure and helps achieve a crisp, golden color when fried.
1 cup Cornstarch Lightens the batter, enhancing crunch without heaviness.
2 large Eggs Bind dry ingredients to the chicken, adding richness.
2 tablespoons Paprika Offers mild warmth and smokiness.
1 teaspoon Garlic Powder Adds depth and savory notes.
1 teaspoon Onion Powder Complements garlic, contributing to overall flavor.
1 teaspoon Salt Essential for enhancing flavor.
1 teaspoon Black Pepper Provides a sharp, mild heat.
1/2 teaspoon Cayenne Pepper Adds a slight kick (optional).

For Fried Chicken

2 pounds Chicken Pieces Variety in cuts allows for preference (drumsticks, thighs, wings, or tenders).
2 cups Oil for frying Use oils with high smoke points (vegetable, peanut, or canola).

Equipment

large bowl
shallow dish
Wire rack
heavy-bottomed skillet
kitchen thermometer

Method

Marinade and Batter Preparation

Begin by pouring buttermilk into a large bowl and submerging your chicken pieces. Cover and refrigerate for at least 4 hours or overnight.
In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
In a separate bowl, crack and beat the eggs until smooth and frothy.

Dredge and Fry

Remove chicken from the fridge, dredge in seasoned flour, dip in beaten eggs, then return to flour for a second coating.
Allow coated chicken to rest on a wire rack for 15 minutes.
Heat oil in a skillet to 350°F (175°C). Fry chicken in batches for about 12-15 minutes until golden brown.
Transfer fried chicken to a wire rack to cool slightly before serving.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUCalcium: 20mgIron: 2mg

Notes

For extra crunch, double dredge and ensure oil temperature is monitored for optimal frying results.

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