Best Southern Fried Chicken

Best Southern Fried Chicken Batter
Recipe

🛒 Ingredients
For the Chicken Marinade (optional but highly recommended):
2 lbs chicken pieces (legs, thighs, breasts, wings)
2 cups buttermilk
1 tbsp hot sauce (optional, for heat)
1 tsp salt
1 tsp black pepper

For the Seasoned Flour Batter:
2 cups all-purpose flour
1/2 cup cornstarch (for extra crunch)
1 tbsp paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
1 tsp black pepper
1 tsp cayenne pepper (adjust to taste)
1 tsp dried thyme (optional)

For Dredging:
3 large eggs
1/4 cup buttermilk or regular milk

For Frying:
Vegetable oil, peanut oil, or canola oil (enough for deep frying)


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👩‍🍳 Instructions
1. Marinate the Chicken (Optional, but Best for Flavor):
In a large bowl, mix buttermilk, hot sauce, salt, and pepper.
Add chicken pieces, cover, and refrigerate for at least 2 hours or overnight.


2. Prepare the Batter:
In a shallow dish, whisk together the flour, cornstarch, and all seasonings.
In another bowl, beat eggs with 1/4 cup buttermilk (this makes the coating stick).


3. Dredge the Chicken:
Remove chicken from marinade, letting excess drip off.
Dip into the flour mixture → egg mixture → back into the flour mixture.
Press the flour on well for an extra crispy crust.
Place coated chicken on a wire rack for 10–15 minutes (helps the coating stick).


4. Fry the Chicken:
Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
Fry chicken in batches, without overcrowding, for 12–15 minutes (dark meat) or 8–10 minutes (white meat), turning occasionally.
Internal temperature should reach 165°F (74°C).


5. Drain & Rest:
Remove chicken and place on a wire rack or paper towels.
Let rest for 5 minutes before serving for the juiciest bite.




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🍴 Tips for Perfect Southern Fried Chicken
Double dredge for extra crunchy coating.
Cornstarch is the secret to restaurant-style crispiness.
Always rest the coated chicken before frying—it prevents the breading from falling off.
If you like it extra golden, sprinkle a little baking powder into the flour mix.