Southern Fried Chicken Batter

Here’s a classic Southern Fried Chicken Batter recipe for making delicious, crispy fried chicken. This recipe covers the steps for both the batter and the seasoning.

Ingredients

For the Chicken

• 4-6 pieces of chicken (drumsticks, thighs, wings, or breasts)

For the Marinade

• 2 cups buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional for extra heat)

For the Seasoned Flour

• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon baking powder
• 1/2 teaspoon cayenne pepper (optional)

For the Batter

• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 1/2 cups cold water (adjust for consistency)

For Frying

• Vegetable oil or peanut oil (enough for deep frying)

Instructions

1. Marinate the Chicken:
   • In a large bowl, mix the buttermilk with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
   • Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
2. Prepare the Seasoned Flour:
   • In a shallow dish or large ziplock bag, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, baking powder, and cayenne pepper. Mix well.
3. Prepare the Batter:
   • In another bowl, whisk together the flour, cornstarch, baking powder, salt, paprika, and black pepper.
   • Gradually add cold water while whisking until you achieve a smooth, thick batter. It should be thick enough to coat the back of a spoon but still pourable. Adjust the amount of water if necessary.
4. Dredge the Chicken:
   • Remove the chicken from the marinade, allowing any excess to drip off.
   • Dredge each piece in the seasoned flour mixture, shaking off any excess.
   • Dip the floured chicken pieces into the batter, letting the excess drip off.
5. Fry the Chicken:
   • Heat oil in a deep fryer or a large, deep skillet to 350°F (175°C). Make sure there’s enough oil to completely submerge the chicken pieces.
   • Carefully place the battered chicken pieces into the hot oil, a few pieces at a time to avoid overcrowding.
   • Fry the chicken for about 12-15 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 165°F (74°C).
6. Drain and Serve:
   • Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
   • Let the chicken rest for a few minutes before serving.

Tips

• For extra crispy chicken, double-dip by dredging the chicken in seasoned flour again after dipping it in the batter.
• Maintain a consistent oil temperature to ensure even frying.
• Use a meat thermometer to check for doneness without overcooking the chicken.

Enjoy your homemade Southern Fried Chicken!