This Southern Fried Chicken Batter combines tangy buttermilk with a seasoned flour mix for an irresistible, crunchy coating on every piece of chicken. It’s the homemade, crispy comfort food staple that’ll have everyone asking for seconds.
Why You’ll Love This Recipe
– Extra-crispy crunch thanks to a mix of flour and cornstarch
– Tangy buttermilk soak that keeps chicken juicy
– Simple pantry spices—no fancy ingredients needed
– Perfect for weeknight dinners or weekend gatherings
– Ready in under 30 minutes active time (plus marinating)
– Gluten-free option easy to swap in rice flour
– Great make-ahead batter for stress-free frying
– Comfort food that pairs beautifully with coleslaw or biscuits
Ingredients
– 2 cups buttermilk (whole or low-fat)
– 2 teaspoons hot sauce (optional, any favorite brand)
– 1 teaspoon kosher salt (for marinade)
– ½ teaspoon black pepper (freshly ground)
– 2 cups all-purpose flour (or 1:1 gluten-free blend)
– ½ cup cornstarch (helps lock in crispiness)
– 1 tablespoon sweet paprika (or smoked paprika)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon cayenne pepper (adjust for heat)
– 1 teaspoon dried thyme (or fresh, chopped)
– 1 teaspoon dried oregano
– 1 teaspoon kosher salt (for dredge)
– ½ teaspoon freshly ground black pepper
– 4 cups vegetable oil (for frying; can swap peanut or canola)
Directions
1. Marinate the Chicken
In a large bowl, whisk buttermilk, hot sauce (if using), 1 teaspoon salt, and ½ teaspoon pepper. Submerge chicken pieces and cover; refrigerate at least 2 hours (or overnight for best results).
2. Mix the Dredge
Combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, thyme, oregano, 1 teaspoon salt, and ½ teaspoon pepper in a shallow dish—give it a whisk so every spice is evenly spread.
3. Heat the Oil
Pour oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high until a small pinch of flour sizzles and floats (around 350°F). A candy thermometer helps keep it steady.
4. Dredge and Shake
Remove chicken from buttermilk, letting excess drip off. Press pieces firmly into flour mixture, flip, and coat again; shake off any big clumps for even cooking.
5. Fry in Batches
Gently lower chicken into hot oil—don’t crowd the pan. Cook 6–8 minutes per side or until golden brown and internal temp hits 165°F. Adjust heat to maintain oil temperature.
6. Drain and Rest
Transfer fried chicken to a wire rack set over a baking sheet to rest 5–10 minutes—this helps the crust stay crisp.
7. Check Crispiness
If the coating isn’t quite crunchy enough, pop pieces in a 375°F oven for 3–5 minutes.
8. Serve and Enjoy
Plate hot, crispy chicken with your favorite sides—collard greens, mashed potatoes, or honey-drizzled cornbread make perfect companions.
Servings & Timing
– Yield: Serves 4
– Prep Time: 15 minutes prep
– Rest Time: 2 hours marinating
– Cook Time: 15 minutes frying
– Total Time: 2 hours 30 minutes total
Variations
– Cajun-Style: stir in extra cayenne and smoked paprika for a spicy Southern kick.
– Gluten-Free: swap flour and cornstarch for a rice flour blend.
– Herb Lover’s: fold in chopped fresh rosemary and sage.
– Panko Crunch: mix in 1 cup panko breadcrumbs with the flour.
– Air-Fryer Friendly: spray coated chicken with oil and air fry at 375°F for 20 minutes.
Storage & Reheating
Store leftover chicken in an airtight container in the fridge for up to 3 days or freeze up to 1 month (flash-freeze on a tray first). To reheat, bake at 375°F for 8–10 minutes or use an air fryer for 5–7 minutes until crispy again.
FAQs
Q: Can I skip marinating?
A: You can, but the buttermilk soak really boosts tenderness and flavor.
Q: Why did my batter fall off?
A: Make sure each piece drips off excess marinade before dredging and let it rest on a rack to set.
Q: What oil is best for frying?
A: Neutral oils with high smoke points—vegetable, canola, or peanut—work great.
Q: How do I know when the oil is ready?
A: A pinch of flour should sizzle immediately; aim for around 350°F.
Q: Can I use chicken tenders instead of thighs?
A: Absolutely—just adjust frying time to about 3–4 minutes per side.
Q: Is there a healthier way to cook it?
A: Try the air-fryer variation or shallow-pan fry with less oil.
Conclusion
This Southern Fried Chicken Batter recipe delivers that golden crunch and seasoned buttermilk tang we all crave. With simple pantry spices and a few easy steps, you’ll have crispy, juicy chicken any night of the week. Give it a whirl, then drop a comment below or tag me on Instagram—I can’t wait to see your crispy creations!
Southern Fried Chicken Batter
Ingredients
- 2 cups buttermilk whole or low-fat
- 2 teaspoons hot sauce optional
- 1 teaspoon kosher salt for marinade
- ½ teaspoon black pepper freshly ground, for marinade
- 2 cups all-purpose flour or gluten-free blend
- ½ cup cornstarch
- 1 tablespoon sweet paprika or smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt for dredge
- ½ teaspoon black pepper for dredge
- 4 cups vegetable oil for frying
Instructions
- Whisk together buttermilk, hot sauce, salt, and pepper, then submerge chicken pieces. Cover and chill for at least 2 hours or overnight.
- In a wide dish, whisk flour, cornstarch, paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper until well combined.
- Fill a heavy skillet with 2 inches of oil and heat to about 350°F, testing by dropping in a pinch of flour—you want an immediate sizzle.
- Lift each piece from the marinade, letting excess drip off, then press into the flour mix on both sides and shake off extra.
- Gently lower chicken into hot oil without crowding; fry 6–8 minutes per side until golden and cooked through.
- Transfer fried chicken to a wire rack over a baking sheet to drain and crisp up for 5–10 minutes.
- For extra crisp, pop pieces into a 375°F oven for 3–5 minutes before serving.
Notes
Nutrition
