👩🍳 Instructions
1. Season Chicken (Important)
Pat chicken dry and season lightly with:
- salt
- pepper
Let sit 15–30 minutes.
2. Mix Wet Batter
Whisk:
- buttermilk + egg + water (or club soda)
3. Mix Seasoned Flour
Combine all dry ingredients in a large bowl.
4. Dredge Chicken
- Dip chicken in wet mix.
- Coat in seasoned flour.
- Shake off excess.
For extra crunchy crust:
- Dip back in wet mix → again in flour (double dredge).
5. Fry
- Heat oil to 165–175°C / 325–350°F.
- Fry chicken 12–15 minutes, turning occasionally.
- Drain on a rack (not paper towels, keeps crispy).
🍗 Texture & Flavor
- Crispy, craggy, crunchy crust
- Juicy meat
- Balanced seasoning
- Southern-style flavor
Cornstarch + baking powder = restaurant-style crunch.
✨ Secrets for Perfect Southern Fried Chicken
- Use buttermilk for tenderness.
- Don’t overcrowd the pot.
- Let chicken rest 5–10 min before serving.
- Add more cayenne if you want heat.
- Club soda = super light crust.
🍯 Optional Flavor Twists
Nashville Hot
- Toss with spicy butter/oil + cayenne after frying.
Honey Butter
- Drizzle with honey + melted butter.
Cajun
- Add 1 tsp Cajun seasoning to flour.
If you want a KFC-style batter, air fryer version, or oven-fried version, just tell me! 🍗🔥
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