Southern Fried Chicken Batter
Ingredients:
2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
2 teaspoons 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)
2 large eggs
1 1/2 cups buttermilk
1 tablespoon hot sauce (optional)
2 lbs chicken pieces (legs, thighs, breasts, wings)
Vegetable oil for frying
Directions:
Prepare the Dry Batter:
In a large bowl, combine the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
Mix well to ensure the spices are evenly distributed.
Prepare the Wet Batter:
In a separate bowl, whisk together the eggs, buttermilk, and hot sauce (if using).
Mix until the eggs are fully incorporated.
Dredge the Chicken:
Pat the chicken pieces dry with paper towels to ensure the batter adheres properly.
Dip each piece of chicken into the dry flour mixture first, coating it thoroughly.
Then dip the floured chicken into the wet batter, making sure it’s fully covered.
Finally, dredge the chicken back into the dry flour mixture, pressing it in to create a thick, even coating.
Heat the Oil:
Pour vegetable oil into a deep skillet or Dutch oven, filling it to about 2-3 inches deep.
Heat the oil over medium-high heat until it reaches 350°F (175°C).
Fry the Chicken:
Carefully place the chicken pieces into the hot oil, being sure not to overcrowd the pan.
Fry the chicken in batches for about 10-12 minutes per side, or until the chicken is golden brown and cooked through.
The internal temperature should reach 165°F (74°C).
Drain and Serve:
Remove the chicken from the oil and place it on a wire rack over a baking sheet to drain any excess oil.
Let the chicken rest for a few minutes before serving to ensure the juices are sealed in.
Prep Time: 15 minutes | Cook Time: 20-25 minutes per batch | Total Time: 1 hour (including frying time for multiple batches)
Kcal: Approximately 400-450 kcal per serving (depending on the size of the chicken pieces) | Servings: 4-6
