Here’s a classic Southern Fried Chicken batter recipe—crispy, flavorful, and golden brown every time:
Ingredients (for 4–6 pieces of chicken)
For the chicken:
4–6 pieces of chicken (drumsticks, thighs, breasts, or a mix)
1–2 cups buttermilk
1 tsp salt
1 tsp black pepper
For the batter / coating:
1 ½ cups all-purpose flour
1 tsp paprika (smoked or sweet)
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional, for heat)
1 tsp salt
½ tsp black pepper
For frying:
Vegetable oil or peanut oil (enough for ½–1 inch deep in a skillet or frying pan)
Instructions
Marinate the chicken:
Season chicken with 1 tsp salt and 1 tsp pepper.
Pour buttermilk over chicken in a bowl or ziplock bag.
Cover and refrigerate for at least 1 hour (or overnight for more tender, flavorful chicken).
Prepare the batter / coating:
In a large bowl, mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Optional: For extra crispiness, add 2 tbsp cornstarch to the flour mix.
Coat the chicken:
Remove chicken from buttermilk, letting excess drip off.
Dredge each piece thoroughly in the seasoned flour, pressing lightly so the coating sticks.
Optional double-dip: Dip coated chicken back into buttermilk, then again in flour for a thicker, crunchier crust.
Heat the oil:
Pour oil into a large skillet or deep pan, about ½–1 inch deep.
Heat over medium-high heat until oil reaches 175–180°C (350°F).
Fry the chicken:
Carefully place chicken in hot oil (do not overcrowd).
Fry 12–15 minutes per side for larger pieces, until golden brown and internal temperature reaches 75°C (165°F).
Adjust heat as needed to prevent burning.
Drain and serve:
Remove chicken and place on a wire rack or paper towels to drain excess oil.
Let rest 5 minutes before serving.
💡 Tips for perfect Southern fried chicken:
Use skin-on chicken for extra crispiness.
Buttermilk is key—it tenderizes and adds flavor.
Do not overcrowd the pan, or the chicken will steam instead of fry.
Keep the oil at a consistent medium heat for evenly cooked, crispy chicken.
If you want, I can also give you a shortcut version that uses a ready-made spice mix and super crunchy coating—perfect for when you want that fried chicken flavor fast.
