The secret to the best Southern Fried Chicken lies in the batter—and this recipe gives you that golden, crispy crunch every time. With just the right blend of flour, cornstarch, spices, and buttermilk, this authentic Southern fried chicken batter makes chicken that’s crispy on the outside, juicy on the inside, and downright irresistible.
Who Is This Recipe For?
This recipe is for anyone who wants to make crispy fried chicken at home—whether it’s your first time frying or you’re a seasoned cook chasing that old-fashioned grandma’s chicken recipe taste. It’s perfect for Sunday dinners, cookouts, and family gatherings.
Why You’ll Love It
- Extra crispy coating thanks to cornstarch and buttermilk.
- Seasoned just right—savory, a little peppery, and full of flavor.
- Perfect for chicken breasts, thighs, legs, or wings.
- A true comfort food recipe that never goes out of style.
Ingredients
For the Marinade:
- 2 lbs chicken pieces (drumsticks, thighs, or breasts)
- 2 cups buttermilk
- 1 tbsp hot sauce (optional, for a little kick)
- 1 tsp salt
For the Batter/Coating:
- 2 cups all-purpose flour
- ½ cup cornstarch (for extra crunch)
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp cayenne pepper (optional, for heat)
For Frying:
- Vegetable oil, peanut oil, or canola oil (enough to deep fry)
Step-by-Step Instructions
- Marinate the chicken
- Place chicken pieces in a bowl or bag with buttermilk, hot sauce, and salt. Cover and refrigerate for at least 4 hours (overnight for best flavor).
- Prepare the batter
- In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Coat the chicken
- Remove chicken from buttermilk, letting excess drip off. Dredge in the flour mixture, pressing lightly to coat well. For extra crispy chicken, dip back into the buttermilk and flour mixture a second time.
- Heat the oil
- Pour oil into a deep skillet or Dutch oven (about 2–3 inches deep). Heat to 350°F (175°C).
- Fry the chicken
- Fry chicken in batches, turning occasionally, for 12–15 minutes (depending on size) until golden brown and cooked through (internal temp 165°F).
- Drain & serve
- Place fried chicken on a wire rack or paper towels to drain. Serve hot with biscuits, gravy, or coleslaw.
Kitchen Equipment Needed
- Large mixing bowl
- Shallow dish for coating
- Dutch oven or deep skillet
- Tongs
- Wire rack or paper towels
Storage Tips
- Best enjoyed fresh and hot.
- Store leftovers in the fridge for up to 3 days.
- Reheat in an oven or air fryer to bring back the crispiness.
FAQ
Q: Can I bake instead of fry?
Yes—bake at 400°F (200°C) for 35–40 minutes, spraying with oil for crispiness.
Q: Can I make it spicy?
Add more cayenne, chili powder, or hot sauce to the batter or marinade.
Q: Can I use boneless chicken?
Absolutely—adjust frying time to avoid overcooking.
Conclusion
This Southern Fried Chicken Batter recipe gives you everything you need for that golden, crunchy coating and juicy, flavorful chicken inside. Whether for Sunday supper, a picnic, or just a craving, it’s the best homemade fried chicken recipe you’ll ever make.
Enjoy !!
