Southern Fried Chicken Batter Recipe

This traditional Southern-style batter is all about that perfect crunch on the outside and juicy tenderness on the inside. Whether you’re frying up drumsticks, wings, or thighs, this recipe delivers old-school, comfort-food perfection.

Ingredients:

• 2 cups all-purpose flour

• 1/4 cup cornstarch (for extra crispiness)

• 1 tablespoon salt

• 1 tablespoon garlic powder

• 2 teaspoons paprika

• 1 teaspoon black pepper

• 1/2 teaspoon cayenne pepper (optional, for a kick)

• 2 large eggs

• 1 cup buttermilk (or milk with 1 tbsp vinegar/lemon juice as a substitute)

• Chicken pieces (about 2–3 lbs, bone-in preferred)

• Vegetable oil for frying

Instructions:

1. Prepare the Chicken

Pat the chicken dry with paper towels. For best flavor, marinate it in buttermilk for a few hours or overnight (optional but recommended).

2. Mix the Batter

In a large bowl, whisk together flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne.

3. Prepare Wet Mix

In a separate bowl, beat eggs and mix in the buttermilk.

4. Dredge the Chicken

Dip each piece of chicken into the buttermilk mixture, then coat thoroughly in the flour mixture. For an extra-crispy crust, repeat the process (double dredge).

5. Fry It Up

Heat oil in a deep skillet or fryer to 350°F (175°C). Fry chicken in batches, 10–15 minutes for bone-in pieces, turning once, until golden brown and cooked through (internal temp should reach 165°F / 74°C).

6. Drain and Serve

Place fried chicken on a wire rack or paper towel-lined plate. Let rest a few minutes before serving.

Thank you for following me on  Facebook & pinterest
for more recipes click here