Southern Fried Chicken Batter
There’s nothing quite like the irresistible aroma and taste of Southern Fried Chicken. With its crispy exterior and juicy, flavorful meat, this classic dish is a favorite for gatherings, weeknight dinners, or anytime you’re craving comfort food. In this article, we’ll walk you through the process of making the perfect Southern Fried Chicken batter that will leave your taste buds singing.
Ingredients
- Indulge in the crispy delight of Southern Fried Chicken with this easy-to-follow recipe.
- 2 cups of all-purpose flour
- 2 tsp black pepper
- 2 tsp paprika
- 4 tsp garlic salt
- ½ tsp poultry seasoning mix
- 1 cup of buttermilk
- 2 eggs beaten
Instructions
Prepare Chicken
- I rinse 3–4 lbs chicken pieces under cold water and pat dry with paper towels to ensure the batter sticks well.
Mix Batter
- In a large resealable plastic bag, I combine 2 cups flour, 2 tsp black pepper, 4 tsp garlic salt, 2 tsp paprika, and ½ tsp poultry seasoning. I seal and shake to mix evenly. In a shallow bowl, I pour 1 cup buttermilk. In another, I place 2 beaten eggs.
Coat Chicken
- I dip each chicken piece in buttermilk, letting excess drip off, then place it in the flour bag, sealing and shaking to coat. For extra crunch, I dip it in the beaten eggs, then back into the flour mixture, shaking again to coat thoroughly.
Fry Chicken
- In a heavy-bottomed skillet or Dutch oven, I heat 4 cups vegetable oil to 375°F (190°C), ensuring enough oil to submerge the chicken. I carefully add coated pieces, avoiding overcrowding, and fry until golden brown on both sides, about 5–7 minutes per side. I reduce heat to medium-low and cook 15–20 minutes more, until the internal temperature reaches 165°F (74°C).
Drain and Serve
- I remove the chicken to a paper towel-lined plate to drain excess oil. I serve hot, garnished with parsley or a lemon wedge for zest.
Notes
- For optimal results, ensure the oil is heated to 375°F (190°C) before frying.
- Double dipping the chicken in the flour and egg mixture adds an extra layer of crunch.
- Remember to let the cooked chicken rest on paper towels to drain excess oil before serving.