Name: Southern Fried Chicken Batter
Prep time: 2 h 15 min
Cook time: PT-483018H12M40S
Total time: 3 h
Cuisine: Southern American
Ingredients: 8 pieces of chicken (legs, thighs, breasts, or wings); 2 cups buttermilk (or 2 cups milk + 1 tbsp vinegar); 1 tsp hot sauce (optional); 2 cups all-purpose flour; 1/2 cup cornstarch (for extra crispiness); 1 tbsp baking powder; 2 tsp garlic powder; 2 tsp onion powder; 2 tsp smoked paprika; 1 tsp cayenne pepper (optional, for heat); 1 tbsp salt; 1 tsp black pepper; 1 tsp dried thyme or oregano (optional); Vegetable oil (peanut oil or canola oil work well)

Description

This crispy and flavorful batter is the secret to making perfect Southern-style fried chicken. It’s seasoned with a mix of spices and creates a golden crust that’s crunchy on the outside and juicy on the inside.

Ingredients

Units Scale

For the Chicken:

8 pieces of chicken (legs, thighs, breasts, or wings)
2 cups buttermilk (or 2 cups milk + 1 tbsp vinegar)
1 tsp hot sauce (optional)

For the Batter:

2 cups all-purpose flour
1/2 cup cornstarch (for extra crispiness)
1 tbsp baking powder
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp cayenne pepper (optional, for heat)
1 tbsp salt
1 tsp black pepper
1 tsp dried thyme or oregano (optional)

For Frying:

Vegetable oil (peanut oil or canola oil work well)

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Instructions

Prepare the Chicken:

Marinate:
- Place the chicken pieces in a large bowl or zip-top bag. Pour the buttermilk over the chicken, add hot sauce if desired, and mix to coat. Cover and refrigerate for at least 2 hours, preferably overnight.

Make the Batter:

Mix Dry Ingredients:
- In a large bowl, whisk together the flour, cornstarch, baking powder, and all the seasonings (garlic powder, onion powder, paprika, cayenne pepper, salt, pepper, and thyme/oregano).

Coat the Chicken:

Dredge the Chicken:
- Remove the chicken pieces from the buttermilk, allowing excess to drip off. Coat each piece thoroughly in the flour mixture, pressing the coating firmly onto the chicken. For extra crispiness, dip the coated chicken back into the buttermilk and then into the flour mixture again for a double coating.

Fry the Chicken:

Heat the Oil:
- Pour enough oil into a deep skillet, Dutch oven, or fryer to submerge the chicken pieces halfway. Heat the oil to 350°F (175°C).
Fry the Chicken:
- Fry the chicken in batches, being careful not to overcrowd the pan. Cook each piece for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (75°C).
Drain:
- Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.

Serve:

Enjoy:
- Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits.

Notes

For extra moisture, let the chicken sit at room temperature for 20-30 minutes before frying to ensure even cooking.
Adding cornstarch to the batter ensures a lighter, crispier coating.
Leftover fried chicken can be reheated in an oven at 375°F (190°C) to restore crispiness.