Southern Fried Chicken Batter!

Southern Fried Chicken Batter

Ingredients

• 2–3 lbs chicken (bone-in thighs, drumsticks, or breasts)

• 2 cups buttermilk

• 1 tsp salt

• 1 tsp black pepper

• ½ tsp paprika

• ½ tsp garlic powder

Batter / Dredge:

• 2½ cups all-purpose flour

• 2 tsp salt

• 1½ tsp black pepper

• 1½ tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne (optional, but encouraged)

• 1 tsp baking powder (old Southern trick for extra crisp)

Step 1: Buttermilk soak

1. Whisk buttermilk with salt, pepper, paprika, and garlic powder.

2. Add chicken, cover, and refrigerate at least 2 hours (overnight is even better).

Step 2: Make the batter

1. Mix all dredge ingredients in a wide bowl.

2. Take chicken straight from buttermilk and coat heavily in flour.

3. Press flour into the chicken—don’t shake it off too much.

Extra-craggy trick:
Drizzle 2–3 tablespoons of the buttermilk into the flour and rub it in with your fingers before dredging. Those little clumps = crunch heaven.

Step 3: Fry

1. Heat peanut oil, vegetable oil, or lard to 325–340°F.

2. Fry chicken in batches, skin-side down first.

3. Cook 12–15 minutes, turning occasionally, until golden brown and 165°F inside.

4. Drain on a rack (not paper towels).

Southern Wisdom (aka secrets your aunt won’t admit)

• Don’t overcrowd the pan—oil temp matters.

• Season again lightly with salt right when it comes out.

• Let the chicken rest 5 minutes before eating—crispy stays crispy.