that delivers crispy, golden, flavorful chicken every time — just like grandma made. 🍗 Perfectly seasoned, crunchy on the outside, and juicy on the inside, this batter locks in flavor and texture for true Southern comfort food.
🍗🔥 Southern Fried Chicken Batter Recipe
📌 Yields: Enough for 2–3 lbs of chicken
⏱ Prep Time: 15 minutes (plus marinating time)
🛢️ Cooking Time: ~15–18 minutes per batch
🛒 Ingredients:
🔹 For the Chicken:
2–3 lbs bone-in chicken pieces (legs, thighs, wings, breast)
2 cups buttermilk (for marinating)
1 tbsp hot sauce (optional, for flavor kick)
🔹 For the Batter (Dry Coating):
2 cups all-purpose flour
½ cup cornstarch (for extra crispiness)
2 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional, for heat)
1 tsp baking powder (helps puff up the crust slightly)
🔹 Optional Wet Dip (for extra crunch):
2 eggs
½ cup buttermilk
¼ cup water
👩🍳 Directions:
🔹 Step 1: Marinate the Chicken (Optional but Recommended)
Place chicken in a large bowl or zip-top bag.
Pour in buttermilk and hot sauce.
Cover and refrigerate for at least 2 hours, or overnight for maximum tenderness and flavor.
🧂 Why? Buttermilk tenderizes the meat and helps the batter stick.
🔹 Step 2: Prepare the Dry Batter
In a large bowl or shallow dish, combine:
Flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, cayenne, and baking powder.
Mix well to evenly distribute the seasoning.
🔹 Step 3: Optional Wet Dip
For extra-crispy “double-dip” style:
In a separate bowl, whisk eggs, buttermilk, and water together.
After dredging in flour, dip chicken into this wet mix, then back into the flour mixture for a double coat.
🔹 Step 4: Coat the Chicken
Remove chicken from the marinade, letting excess buttermilk drip off.
Dredge each piece in the flour mixture, pressing firmly so it sticks.
(Optional) Dip into the wet batter, then coat again in flour mixture.
Set coated chicken aside on a tray and let rest for 10–15 minutes (helps the batter stick better when frying).
🔹 Step 5: Fry the Chicken
Heat oil (vegetable, peanut, or canola) in a deep skillet or Dutch oven to 325–350°F (165–175°C).
Carefully add chicken pieces in batches — don’t overcrowd the pan.
Fry for 14–18 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (75°C).
Place on a wire rack or paper towels to drain.
⏲️ Dark meat (thighs, legs) may take longer than white meat.
🧈 Pro Tips for Perfect Southern Fried Chicken:
✅ Tip 🔍 Why It Works
Use cornstarch + flour Gives that extra crispy texture
Double-dip method Creates a thicker, crunchier crust
Rest before frying Helps batter adhere and form craggy bits
Keep oil temp steady Too low = greasy; too high = burnt outside
Let chicken rest after frying Juices redistribute, coating sets
🍽️ Serving Ideas:
Serve with buttermilk biscuits, mac & cheese, collard greens, or mashed potatoes.
Add hot honey drizzle or serve with white gravy for a Southern twist.
Cold leftovers? Make a fried chicken sandwich the next day!