Southern Fried Chicken Batter

 

Ingredients

For the Chicken:

4-6 bone-in, skin-on chicken pieces (legs, thighs, breasts, or wings)

2 cups buttermilk

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon hot sauce (optional, for extra flavor)

For the Batter:

2 cups all-purpose flour

1/4 cup cornstarch (for extra crispiness)

1 tablespoon salt

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for heat)

1 teaspoon baking powder (for a lighter texture)

For Frying:

3-4 cups vegetable oil (for deep frying)

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Instructions

1. Marinate the Chicken:

In a bowl, mix buttermilk, salt, black pepper, and hot sauce.

Add chicken pieces, making sure they’re fully coated.

Cover and refrigerate for at least 4 hours (or overnight) for best flavor.

2. Prepare the Batter:

In a shallow dish, mix flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, cayenne, and baking powder.

3. Coat the Chicken:

Remove chicken from buttermilk, letting excess drip off.

Dredge in the flour mixture, pressing the flour onto the chicken for a thick, crispy coating.

Let coated chicken rest for 10 minutes to help the batter stick.

4. Heat the Oil:

In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C).

5. Fry the Chicken:

Fry in batches, 10-15 minutes for larger pieces (breasts/thighs) and 7-10 minutes for smaller pieces (wings/drumsticks).

Turn occasionally until golden brown and the internal temperature reaches 165°F (75°C).

6. Drain & Serve:

Remove from oil and drain on a wire rack or paper towels.

Let rest for a few minutes before serving.

Pro Tip: Serve with honey, hot sauce, or Southern-style sides like mac & cheese, biscuits, or coleslaw!

Would you like a spicy Nashville-style variation?