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Introduction
There's nothing quite like the comforting crunch of Southern fried chicken. At the heart of this classic dish is a perfectly seasoned, golden batter that delivers irresistible flavor and texture in every bite. This recipe captures the soul of Southern cooking—crispy on the outside, juicy on the inside, and packed with spice. Whether you're preparing a family dinner or impressing guests at a cookout, this Southern fried chicken batter will elevate your poultry game.
Ingredients
Here’s what you’ll need for the perfect Southern fried chicken batter:
2 cups all-purpose flour
1/2 cup cornstarch (for extra crispiness)
2 teaspoons baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon smoked paprika
1 teaspoon cayenne pepper (adjust for heat)
2 teaspoons salt
1 teaspoon black pepper
2 large eggs
1 1/2 cups buttermilk (for tang and tenderness)
1 tablespoon hot sauce (optional, for added zing)
Directions
Prep the Chicken: Pat chicken pieces dry with paper towels and season lightly with salt and pepper. Set aside.
Make the Batter Base: In a large bowl, whisk together flour, cornstarch, baking powder, and all the dry spices.
Wet Ingredients: In a separate bowl, whisk together eggs, buttermilk, and hot sauce until well blended.
Combine for a Thick Batter: Slowly pour the wet mixture into the dry ingredients, stirring until smooth and thick enough to coat chicken.
Heat the Oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
Dip and Fry: Dip each piece of chicken into the batter, allowing excess to drip off, then carefully place into the hot oil. Fry in batches for 10–15 minutes, turning occasionally until golden brown and internal temperature reaches 165°F (74°C).
Drain and Cool: Remove chicken and drain on a wire rack or paper towel-lined tray.
Serving and Storage Tips
Serve Hot: Best enjoyed fresh from the fryer with sides like mashed potatoes, coleslaw, or cornbread.
Reheating Tip: Reheat leftovers in the oven at 375°F (190°C) for 10–12 minutes to maintain crispiness.
Storage: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
Variations
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