Southern Fried Chicken is a beloved classic that’s crispy on the outside and tender and juicy on the inside. The key to perfect Southern fried chicken is in the batter. It needs to be crunchy, flavorful, and golden brown. Here’s a recipe for the best Southern fried chicken batter:
Best Southern Fried Chicken Batter
Ingredients:
1 whole chicken, cut into pieces (or about 8 pieces, including breasts, thighs, drumsticks, and wings)
2 cups all-purpose flour (for coating)
1 cup buttermilk (for soaking)
1/4 cup hot sauce (optional, for extra flavor)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika (for color and mild flavor)
1 teaspoon salt (or more to taste)
1/2 teaspoon black pepper
1 teaspoon cayenne pepper (optional, for heat)
1 teaspoon baking powder (for extra crispiness)
1/2 teaspoon dried thyme (optional, for added flavor)
Vegetable oil or peanut oil for frying (enough to submerge the chicken pieces)
Instructions:
Prepare the Chicken:
Start by washing and patting dry the chicken pieces with paper towels. This is important to ensure the batter sticks properly to the chicken.
If you like, you can soak the chicken in buttermilk (with or without hot sauce) for 2-4 hours (or overnight) in the fridge. This step helps tenderize the chicken and adds flavor.
Make the Wet and Dry Coatings:
In one bowl, combine the buttermilk and hot sauce (if using). Stir to mix.
In another large bowl, combine the flour, garlic powder, onion powder, paprika, cayenne, salt, black pepper, thyme, and baking powder. Mix thoroughly. The baking powder is essential for that extra crunch!
Dredge the Chicken:
Take each piece of chicken and dip it into the buttermilk mixture, making sure it’s fully coated.
Immediately coat the chicken in the seasoned flour mixture, pressing the flour onto the chicken to create a thick coating. You can repeat the process for an even thicker batter: dip in the buttermilk again, and then back into the flour mixture.
Fry the Chicken:
Heat about 3 inches of vegetable or peanut oil in a deep skillet or Dutch oven over medium-high heat (about 350°F or 175°C). You can test the oil temperature by dropping a small amount of the batter into the oil; if it sizzles immediately, the oil is ready.
Carefully add the chicken pieces to the hot oil, working in batches if necessary. Avoid overcrowding the pan.
Fry the chicken for about 12-15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (75°C). Use a meat thermometer to check the doneness.
Drain and Serve:
Once the chicken is crispy and fully cooked, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.
Serve immediately with your favorite sides like mashed potatoes, coleslaw, or cornbread.
Tips for Perfect Southern Fried Chicken:
Double Dipping: For extra crispy chicken, you can double dip the chicken—after the first dip in the buttermilk and flour, dip it again in the buttermilk and flour. This creates a thicker, crunchier crust.
Resting the Chicken: After coating the chicken, let it rest for 10-15 minutes before frying. This helps the batter set and sticks better to the chicken.
Oil Temperature: Maintaining the right oil temperature is crucial for a crispy, non-greasy chicken. If the oil is too hot, the crust will burn before the chicken is fully cooked; if it’s too cool, the chicken will absorb excess oil and be greasy.
Flavor Variations: Add more seasonings like smoked paprika, garlic powder, or a pinch of cayenne for an extra kick. You can also add a pinch of sugar for a slightly sweet flavor contrast to the savory crust.
With this Southern Fried Chicken Batter, you’ll get perfectly crispy, golden chicken with a deliciously seasoned coating. Enjoy!