Southern Fried Chicken Batter
This batter turns your chicken into a golden, crispy masterpiece with tangy buttermilk and a comforting blend of spices—perfect for classic Southern comfort food.
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
For even crispier results, let coated chicken rest on a wire rack for 10 minutes before frying; leftover chicken keeps in the fridge up to 3 days.
Nutrition
Calories: 420kcal
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