Southern Fried Chicken Batter

 

Southern Fried Chicken Batter 🍗🔥 (Crispy & Classic)

🧾 Ingredients

Chicken

• 1 kg chicken pieces
• Salt & black pepper

Buttermilk Marinade

• 2 cups buttermilk (or milk + 1 tbsp vinegar)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder

Batter / Coating

• 2 cups all-purpose flour
• ½ cup cornstarch (extra crisp!)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional)
• ½ tsp baking powder

👩‍🍳 Instructions

1. Marinate: Mix buttermilk + spices. Add chicken, cover, and refrigerate at least 2 hours (overnight best).
2. Prepare batter: Mix all dry coating ingredients well.
3. Coat: Remove chicken from marinade, let excess drip, then coat generously in batter.
   👉 Press flour firmly for craggy crust.
4. Double dip (optional): Dip again in buttermilk, then flour for extra crunch.
5. Fry: Heat oil to 170–175°C (340–350°F). Fry chicken 12–15 minutes, turning once, until golden and cooked through.
6. Rest: Drain on rack or paper towels. Rest 5 minutes before serving.

🌟 Pro Tips

• Add 1–2 tbsp buttermilk into flour and rub with fingers → crunchy flakes.
• Don’t overcrowd the pan.
• Keep oil temperature steady for best crisp.