Description
Crispy, golden Southern Fried Chicken starts with this perfectly seasoned batter. Made with buttermilk, flour, cornstarch, and spices, this batter fries up beautifully crunchy and flavorful, hugging every piece of juicy chicken.
Ingredients
1 cup buttermilk
1 ½ cups all-purpose flour
½ cup cornstarch
2 large eggs
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 ½ teaspoons salt
1 teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
2 to 3 pounds chicken pieces (drumsticks, thighs, wings, or tenders)
Oil for frying (vegetable, peanut, or canola)
Instructions
1. Place chicken pieces in a bowl and pour over the buttermilk. Cover and marinate in the fridge for at least 4 hours or overnight.
2. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
3. Beat eggs in a separate bowl.
4. Remove chicken from the marinade, letting excess drip off.
5. Dredge chicken in the flour mixture, then the eggs, and once more in the flour mixture.
6. Place coated chicken on a wire rack and let it rest for 15 minutes.
7. Heat oil in a heavy skillet or Dutch oven to 350°F (175°C).
8. Fry chicken in batches for 12 to 15 minutes, turning to brown evenly. Internal temp should reach 165°F (74°C).
9. Transfer to a wire rack to cool and drain. Serve hot.
Notes
Let the battered chicken rest before frying to help the coating stick.
Use a thermometer to keep oil at a steady 350°F for consistent crispiness.
For extra crispy results, use equal parts flour and cornstarch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece (approx.)
- Calories: 380
- Sugar: 1g
- Sodium: 610mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 110mg
Keywords: southern fried chicken, crispy chicken, fried chicken batter