Southern Fried Chicken Batter

Southern Fried Chicken is a classic comfort food known for its crispy and flavorful exterior. The key to achieving that perfect crunch lies in the seasoned batter. This recipe combines a blend of simple ingredients to create a delicious coating that enhances the natural goodness of the chicken. Follow these steps to make a Southern Fried Chicken that’s sure to satisfy your taste buds.


  • 2 cups of all-purpose flour
  • 2 tsp black pepper
  • 2 tsp paprika
  • 4 tsp garlic salt
  • ½ tsp poultry seasoning mix
  • 1 cup of buttermilk
  • 2 eggs, beaten


  1. Place the chicken pieces into a bag and shake it to ensure all pieces are evenly coated.
  2. Remove the chicken from the bag and dip each piece into the beaten egg mixture.
  3. Dip each chicken piece back into the flour mixture, shaking off any excess.
  4. Heat oil in a heavy-bottomed skillet to 375°F.
  5. Brown the chicken on each side and then reduce the heat of the pan.
  6. Allow the chicken to continue cooking for 20 to 30 minutes, depending on size.
  7. Ensure the internal temperature of the chicken reaches 165°F before serving.
  8. Drain the fried chicken on paper towels to absorb any excess oil.


  • For extra flavor, marinate the chicken in buttermilk for a few hours before coating it in the seasoned flour mixture.
  • Use a thermometer to monitor the oil temperature for perfectly fried chicken.
  • Adjust the seasoning according to your taste preferences.

This Southern Fried Chicken recipe offers a delightful combination of crispy texture and well-seasoned taste. The careful balance of flour, spices, and buttermilk creates a mouthwatering dish that’s perfect for any occasion. Serve this classic Southern dish to delight your family and friends with a comforting and delicious meal.

1. Can I use boneless chicken for this recipe?

  • Yes, you can use boneless chicken pieces for this recipe. However, bone-in chicken pieces tend to retain moisture better and provide more flavor. If using boneless chicken, be mindful of adjusting the cooking time as boneless pieces may cook faster than bone-in ones.
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2. Can I substitute regular milk for buttermilk?

  • While you can substitute regular milk for buttermilk, it’s important to note that buttermilk adds a distinct tanginess and helps tenderize the chicken. If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for about 5 minutes before using. This will mimic the acidity and texture of buttermilk.

3. How do I know when the oil is ready for frying?

  • The ideal frying temperature for Southern Fried Chicken is around 375°F (190°C). To test if the oil is ready, you can drop a small piece of bread or a pinch of flour into the oil. If it sizzles and floats to the surface, the oil is hot enough for frying. Alternatively, you can use a deep-fry thermometer to monitor the oil temperature accurately.

4. Can I make this recipe ahead of time?

  • While Southern Fried Chicken is best enjoyed fresh and hot, you can prepare certain components ahead of time to streamline the process. You can mix the dry ingredients for the batter in advance and store them in an airtight container until ready to use. Additionally, you can marinate the chicken in buttermilk overnight for extra tenderness and flavor. However, it’s recommended to coat the chicken in the flour mixture just before frying to ensure a crispy exterior.

5. How can I make this recipe gluten-free?

  • To make this recipe gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend or almond flour. Ensure that all other ingredients, including the spices and buttermilk, are gluten-free as well. Keep in mind that the texture and taste may vary slightly from the traditional recipe, but you can still achieve a delicious gluten-free version of Southern Fried Chicken.
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6. How can I make the chicken extra crispy?

  • To achieve extra crispy fried chicken, ensure that the oil is at the correct temperature before adding the chicken. Also, double-dipping the chicken in the flour mixture can create a thicker, crunchier coating. Additionally, allowing the coated chicken to rest for about 10-15 minutes before frying can help the breading adhere better. Finally, frying the chicken in small batches can prevent overcrowding and ensure even frying, resulting in crispier chicken pieces.

7. Can I bake the chicken instead of frying it?

  • Yes, you can bake the chicken instead of frying it for a healthier alternative. To do so, preheat your oven to 400°F (200°C) and place the coated chicken pieces on a baking sheet lined with parchment paper. Bake for about 30-35 minutes or until the chicken is cooked through and golden brown. However, keep in mind that the texture and flavor may differ slightly from traditional fried chicken.

8. How should I store leftover fried chicken?

  • If you have any leftover fried chicken, allow it to cool completely before storing it in an airtight container in the refrigerator. Properly stored, leftover fried chicken can last for up to 3-4 days. To reheat, place the chicken on a baking sheet and warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. Avoid reheating fried chicken in the microwave, as it can make the coating soggy.

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