🍗 Southern Fried Chicken Batter – Crispy, Golden, and Absolutely Irresistible
There’s nothing quite like the crunch of perfectly fried chicken — golden, seasoned just right, and bursting with juicy flavor. It’s the kind of dish that instantly transports you to a Sunday table in the South, where the smell of frying chicken fills the air and everyone fights for the crispiest piece.
The secret?
It’s all in the batter.
This classic Southern Fried Chicken Batter delivers everything you want: a flavorful crust with just the right amount of crunch, a juicy interior, and a subtle kick that keeps you coming back for more.
Whether you’re frying up drumsticks for a backyard picnic or preparing a family-style dinner, this batter recipe is the one to keep in your back pocket — it’s tried, true, and downright delicious.
🍳 Ingredients for the Perfect Southern Fried Chicken Batter
2 cups all-purpose flour
¼ cup cornstarch (for extra crunch!)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (smoked or sweet)
½ teaspoon cayenne pepper (optional, for a kick)
1 teaspoon baking powder
1½ cups buttermilk (or substitute with regular milk + 1 tbsp lemon juice)
2 large eggs
🐔 Chicken Prep (Optional but Recommended)
2–3 lbs of chicken (drumsticks, thighs, or breast pieces)
Soak in buttermilk overnight for extra juicy and tender chicken
👩🍳 Instructions
Whisk the Wet Ingredients
In a medium bowl, whisk the eggs and buttermilk together. Set aside.
Make the Batter
In a large bowl, combine flour, cornstarch, baking powder, and all the seasonings. Mix well.
Dredge the Chicken
Dip each piece of chicken into the flour mixture
Then into the buttermilk-egg mixture
Then back into the flour mixture again
(That double dip is the key to crunchy, craggy, golden perfection!)
Let it Rest
Place coated chicken on a wire rack for 10–15 minutes before frying. This helps the batter adhere better and crisp up beautifully.
Heat the Oil
Heat 2–3 inches of oil (vegetable or peanut oil) in a deep skillet or Dutch oven to 350°F (175°C).
Fry the Chicken
Fry in batches, turning occasionally, until golden brown and cooked through (internal temp should be 165°F / 74°C). Usually 12–15 minutes, depending on size.
Drain & Serve
Remove to a paper towel-lined plate or wire rack to drain. Serve hot!
🔥 Tips for Fried Chicken Success
Cornstarch gives the crust a light, crispy texture
Buttermilk tenderizes and adds subtle tang
Double dredging ensures a thick, flavorful crust
Don’t overcrowd the pan — it drops the oil temp and makes the chicken soggy
Let the chicken rest before and after frying for the crispiest results
🍽️ Serve It With:
Buttery biscuits
Mashed potatoes and gravy
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