This Southern Fried Chicken Batter creates that iconic crunchy, flavorful coating you expect from true Southern fried chicken. Perfectly seasoned and easy to make, it delivers juicy chicken with a crispy crust every time.
⏱ Prep Time
- Prep Time: 10 minutes
- Marinating Time (Recommended): 2–4 hours
- Cook Time: Depends on chicken cut
- Servings: Enough for 3–4 lbs chicken
🍳 Equipment
- Large mixing bowls
- Whisk or fork
- Deep skillet, Dutch oven, or fryer
- Tongs
🥘 Ingredients
Buttermilk Soak
- 2 cups buttermilk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
Southern Batter / Coating
- 2½ cups all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
- ½ tsp baking powder (extra crispiness)
📝 Ingredient Notes
- Buttermilk: Tenderizes the chicken and adds flavor.
- Paprika: Use smoked paprika for deeper flavor.
- Baking powder: Creates a lighter, crunchier crust.
👨🍳 Instructions
1. Marinate chicken
Mix buttermilk, salt, pepper, and paprika.
Add chicken pieces, cover, and refrigerate 2–4 hours or overnight.
2. Prepare batter
In a bowl, whisk together flour, paprika, garlic powder, onion powder, salt, pepper, cayenne, and baking powder.
3. Batter chicken
Remove chicken from buttermilk (do not shake off excess).
Dredge in flour mixture, pressing firmly to coat well.
Optional: Double-dip in buttermilk and flour for extra crunch.
4. Rest coating
Let coated chicken rest 10 minutes before frying—this helps batter stick better.
5. Fry
Heat oil to 350°F (175°C).
Fry chicken in batches until golden and cooked through:
- Dark meat: 13–15 minutes
- White meat: 10–12 minutes
Internal temperature should reach 165°F (74°C).
6. Drain & serve
Drain on wire rack or paper towels and serve hot.
📊 Nutrition (Approx per serving)
- Calories: 410
- Protein: 26g
- Carbs: 24g
- Fat: 24g
⭐ Tips & Variations
- Extra crunchy: Add 2 tbsp cornstarch to flour mix.
- Spicy Southern: Increase cayenne or add hot sauce to buttermilk.
- Oven-fried: Spray battered chicken with oil and bake at 425°F (220°C) for 30–35 minutes.
- Air fryer: Spray lightly and cook at 375°F (190°C) for 25 minutes, flipping halfway.
- Seasoning swap: Add thyme or oregano for herb flavor.
