🍗 Southern Fried Chicken Batter (Crispy & Flavorful)
Perfect for: Drumsticks, thighs, wings, or boneless chicken strips
Prep Time: 20 mins (plus marinate time) | Cook Time: 15–20 mins per batch
🛒 Ingredients:
For the Buttermilk Marinade:
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2 cups buttermilk
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1 tbsp hot sauce (optional, for flavor depth)
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1 tsp salt
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2–3 lbs chicken pieces (bone-in or boneless)
For the Seasoned Flour Batter:
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2 cups all-purpose flour
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2 tsp salt
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1 tsp black pepper
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp cayenne pepper (adjust to taste)
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Optional: 1 tbsp cornstarch (for extra crunch)
For Frying:
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Vegetable oil (or peanut oil) for deep frying
👩🍳 Instructions:
1. Marinate the Chicken (Recommended):
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In a large bowl, combine buttermilk, hot sauce, and salt.
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Add chicken pieces and toss to coat.
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Cover and refrigerate for at least 2 hours, preferably overnight.
2. Prepare the Seasoned Flour:
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In a large shallow dish or bag, mix together flour, salt, pepper, paprika, garlic powder, onion powder, cayenne, and cornstarch if using.
3. Dredge the Chicken:
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Remove chicken from the marinade, letting the excess drip off.
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Dredge each piece in the seasoned flour, pressing it in to fully coat.
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For extra crispy coating, double-dip: dip back into buttermilk, then again into flour mixture.
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Place coated chicken on a wire rack for 10–15 minutes (this helps the crust stick better).
4. Fry the Chicken:
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Heat oil in a deep fryer or heavy skillet (cast iron works great) to 350°F (175°C).
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Fry in batches, turning occasionally, for 12–15 minutes (boneless) or 15–18 minutes (bone-in), until golden brown and internal temp hits 165°F (74°C).
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Don’t overcrowd the pan — it lowers oil temp and makes chicken greasy.
5. Drain & Rest:
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Place fried chicken on a wire rack (not paper towels, to avoid sogginess).
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Let rest for 5 minutes before serving.
🔄 Optional Additions:
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Add 1 tbsp ranch seasoning or lemon pepper to the flour for a twist
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Use self-rising flour for a puffier crust
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Swap in hot honey or spicy glaze after frying for Nashville-style heat
Want a gluten-free version, oven-fried alternative, or spicy Cajun-style batter? Just say the word!
