Southern Fried Chicken Batter
Ingredients
Dry Batter Mix
2 cups all-purpose flour
2 teaspoons black pepper
2 teaspoons paprika
4 teaspoons garlic salt
For the Chicken
1 whole chicken, cut into pieces (or 2½–3 lbs chicken parts)
2 cups buttermilk (or milk with 1 tbsp vinegar)
1 teaspoon salt
1 teaspoon paprika (optional, for marinade)
For Frying
Vegetable oil, peanut oil, or canola oil (enough for deep frying)
Instructions
- Marinate the Chicken
Rinse chicken pieces and pat dry.
Place chicken in a large bowl.
Pour buttermilk over chicken.
Add salt and optional paprika.
Cover and refrigerate for at least 2 hours, preferably overnight for maximum tenderness. - Prepare the Batter
In a large bowl, combine:
Flour
Black pepper
Paprika
Garlic salt
Mix thoroughly to ensure even seasoning. - Coat the Chicken
Remove chicken from the buttermilk, allowing excess to drip off.
Dredge each piece thoroughly in the seasoned flour.
Press flour firmly onto chicken to create a thick, crispy coating.
For extra crunch, dip chicken back into buttermilk and coat again with flour. - Fry the Chicken
Heat oil in a deep skillet or fryer to 350°F (175°C).
Carefully place chicken into hot oil, skin-side down.
Fry in batches to avoid overcrowding.
Cook for 12–15 minutes, turning occasionally, until:
Golden brown
Internal temperature reaches 165°F (74°C)
Remove chicken and drain on paper towels or a wire rack.
Description
This Southern Fried Chicken batter creates a beautifully crisp, golden crust with bold, savory flavor. The paprika adds warmth, black pepper brings gentle heat, and garlic salt ensures every bite is deeply seasoned—just like traditional Southern kitchens.
Tips for Perfect Southern Fried Chicken
Let coated chicken rest for 10 minutes before frying to help batter stick.
Maintain oil temperature for even cooking.
Use a cast-iron skillet for authentic flavor.
Avoid turning chicken too often.
Serving Suggestions
Serve hot with:
Mashed potatoes and gravy
Coleslaw
Biscuits
Cornbread