Description
Southern fried chicken batter makes crispy, golden perfection happen right in your kitchen! Grab your buttermilk, seasonings, and flour to create that classic Southern crunch that brings serious flavor to your dinner table.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup buttermilk
- 1 egg
Coating Ingredients:
- ½ cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon baking powder
Frying Ingredients:
- Oil
Instructions
- Whisk 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper into 1 ½ cups flour and ½ cup cornstarch in a wide, shallow dish.
- Crack 1 egg into 1 cup buttermilk and beat thoroughly until completely combined and smooth.
- Dunk each chicken piece into the buttermilk mixture, ensuring total liquid coverage across the surface.
- Transfer the wet chicken directly into the seasoned flour mixture, pressing firmly to create a thick, even coating that adheres completely.
- For maximum crispness, repeat the dipping process: return the flour-coated chicken back into buttermilk, then again into the seasoned flour.
- Heat vegetable oil in a deep skillet to exactly 350°F, maintaining steady temperature throughout cooking.
- Gently lower coated chicken pieces into hot oil, keeping them separated to prevent sticking.
- Fry each piece for 8-10 minutes, turning once halfway through to ensure consistent golden-brown coloration.
- Check internal temperature reaches 165°F using a meat thermometer inserted into the thickest section.
- Remove chicken and place on a wire rack with paper towels underneath to drain excess oil.
- Allow chicken to rest for 5-7 minutes before serving to help retain internal moisture and let coating set.
Notes
- Buttermilk acts as a tenderizer, making the chicken incredibly juicy and helping the batter stick perfectly to each piece.
- Double dipping creates an extra crispy, thick crust that locks in moisture and gives restaurant-quality crunch.
- Let the chicken rest at room temperature for 30 minutes before battering to ensure even cooking and prevent cold spots.
- If avoiding dairy, replace buttermilk with a mixture of plant-based milk and apple cider vinegar for similar tenderness and tanginess.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Fried
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 55 mg