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Best Southern Fried Chicken Batter

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    Southern Fried Chicken Batter Recipe

    Yield: Serves 4-6

    Ingredients:

    2 lbs chicken pieces (breasts, thighs, drumsticks, or wings)
    2 cups all-purpose flour
    1 cup buttermilk
    2 large eggs
    1 tablespoon paprika
    1 tablespoon garlic powder
    1 tablespoon onion powder
    1 tablespoon dried oregano
    1 tablespoon dried thyme
    1 tablespoon cayenne pepper (adjust to taste)
    1 tablespoon black pepper
    1 tablespoon salt
    Vegetable oil for frying
    Instructions:

    Preparation:
    Begin by cleaning your chicken pieces and patting them dry with paper towels. This helps the batter stick better to the chicken.
    In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt. This blend of spices will give your chicken a flavorful and crispy coating.
    In another bowl, whisk the buttermilk and eggs together until well combined. The buttermilk adds a tangy flavor and tenderizes the chicken, while the eggs help the flour mixture adhere to the chicken.
    Battering the Chicken:
    Dip each piece of chicken into the buttermilk mixture, ensuring it is fully coated. Allow the excess to drip off.
    Next, dredge the chicken in the seasoned flour mixture, pressing the flour onto the chicken to get a good coating. Shake off any excess flour. For extra crunch, you can repeat this step, double-dipping the chicken in the buttermilk and flour mixtures.

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    Frying the Chicken:
    Heat about 1 inch of vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to check the temperature, as it’s crucial for achieving the perfect crispiness.
    Carefully place the battered chicken pieces in the hot oil, making sure not to overcrowd the pan. This ensures that the chicken cooks evenly and the temperature of the oil remains stable.
    Fry the chicken for about 10-12 minutes for smaller pieces (like wings) and 14-16 minutes for larger pieces (like breasts and thighs), turning them occasionally for even cooking. The chicken is done when it’s golden brown and reaches an internal temperature of 165°F (74°C).
    Remove the fried chicken from the oil and let it drain on a wire rack or paper towels. This helps to keep the chicken crispy by allowing excess oil to drip off.
    Serving:
    Serve your southern fried chicken hot and crispy, accompanied by your favorite sides like mashed potatoes, coleslaw, or cornbread. Don’t forget to add a dipping sauce, such as honey mustard or ranch, for an extra burst of flavor.
    Tips for the Perfect Southern Fried Chicken:

    Marinate the Chicken: For even more flavor, you can marinate the chicken in the buttermilk mixture for a few hours or overnight in the refrigerator. This step is optional but highly recommended for tender and flavorful chicken.
    Maintain Oil Temperature: Keep an eye on the oil temperature throughout the frying process. If the temperature drops too low, the chicken will absorb more oil and become greasy. If it’s too high, the outside will burn before the inside is cooked.
    Use a Cast-Iron Skillet: If you have one, a cast-iron skillet is ideal for frying chicken. It retains heat well, ensuring a steady frying temperature.
    Let the Chicken Rest: After frying, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in a juicier and more flavorful chicken.
    Enjoy your homemade Southern fried chicken with its crispy, flavorful batter and juicy, tender meat. This classic comfort food is sure to be a hit with family and friends!

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Best Southern Fried Chicken Batter

ADVERTISEMENT

Frying the Chicken:
Heat about 1 inch of vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to check the temperature, as it’s crucial for achieving the perfect crispiness.
Carefully place the battered chicken pieces in the hot oil, making sure not to overcrowd the pan. This ensures that the chicken cooks evenly and the temperature of the oil remains stable.
Fry the chicken for about 10-12 minutes for smaller pieces (like wings) and 14-16 minutes for larger pieces (like breasts and thighs), turning them occasionally for even cooking. The chicken is done when it’s golden brown and reaches an internal temperature of 165°F (74°C).
Remove the fried chicken from the oil and let it drain on a wire rack or paper towels. This helps to keep the chicken crispy by allowing excess oil to drip off.
Serving:
Serve your southern fried chicken hot and crispy, accompanied by your favorite sides like mashed potatoes, coleslaw, or cornbread. Don’t forget to add a dipping sauce, such as honey mustard or ranch, for an extra burst of flavor.
Tips for the Perfect Southern Fried Chicken:

Marinate the Chicken: For even more flavor, you can marinate the chicken in the buttermilk mixture for a few hours or overnight in the refrigerator. This step is optional but highly recommended for tender and flavorful chicken.
Maintain Oil Temperature: Keep an eye on the oil temperature throughout the frying process. If the temperature drops too low, the chicken will absorb more oil and become greasy. If it’s too high, the outside will burn before the inside is cooked.
Use a Cast-Iron Skillet: If you have one, a cast-iron skillet is ideal for frying chicken. It retains heat well, ensuring a steady frying temperature.
Let the Chicken Rest: After frying, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in a juicier and more flavorful chicken.
Enjoy your homemade Southern fried chicken with its crispy, flavorful batter and juicy, tender meat. This classic comfort food is sure to be a hit with family and friends!

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Leave a Comment