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Southern Fried Chicken Batter


Southern Fried Chicken Batter


  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 cup buttermilk
  • 2 large eggs
  • 2-3 pounds chicken pieces (drumsticks, thighs, breasts, etc.)
  • Oil, for frying (such as vegetable oil or peanut oil)


1. Prepare the Chicken:

  1. Rinse the chicken pieces under cold water and pat them dry with paper towels to remove excess moisture. This helps the batter adhere better to the chicken.
  2. Season the chicken pieces with salt and pepper on both sides, if desired. Let them sit at room temperature while you prepare the batter.

2. Prepare the Batter:

  1. In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well to evenly distribute the spices.
  2. In a separate bowl, whisk together the buttermilk and eggs until well combined.
  3. Pour the buttermilk mixture into the dry ingredients and stir until you have a smooth batter. Make sure there are no lumps.

3. Coat the Chicken:

  1. Heat the oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use enough oil to submerge the chicken pieces halfway.
  2. Working in batches, dip each piece of chicken into the batter, making sure it is thoroughly coated on all sides. Allow any excess batter to drip off before adding the chicken to the hot oil.
  3. Carefully place the battered chicken pieces into the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches for about 12-15 minutes, or until golden brown and cooked through, flipping halfway through cooking.
  4. Once the chicken is cooked, transfer it to a wire rack set over a baking sheet to drain any excess oil. Allow the chicken to rest for a few minutes before serving.

4. Serve:

  1. Serve the Southern fried chicken hot, with your favorite sides such as mashed potatoes, coleslaw, cornbread, or biscuits.
  2. Enjoy your crispy and flavorful homemade Southern fried chicken!


  • For extra crispy chicken, you can double-dip the chicken pieces in the batter. After the first coating, let the chicken sit for a few minutes, then dip it back into the batter for a second time before frying.
  • If you prefer boneless chicken, you can use chicken tenders or boneless, skinless chicken breasts. Adjust the frying time accordingly, as boneless pieces may cook faster than bone-in pieces.
  • Make sure the oil is at the right temperature before adding the chicken. If the oil is too hot, the chicken may burn on the outside before cooking through, and if it’s not hot enough, the chicken may become greasy and soggy.

Enjoy making and indulging in this classic Southern favorite!

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