Southern Fried Chicken Batter
Crispy, golden, flavorful, and perfectly seasoned — this is the ultimate classic Southern fried chicken coating
Ingredients
- 2 cups all-purpose flour
- 2 tsp black pepper
- 2 tsp paprika
- 4 tsp garlic salt
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp cayenne pepper (optional, for heat
Wet Mix (for dipping)
- 2 eggs
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 tsp hot sauce (optional)
Instructions
- In a bowl, mix all dry ingredients until well combined.
- In another bowl, whisk the eggs, buttermilk, and hot sauce.
- Dip chicken pieces into the wet mix.
- Coat well in the seasoned flour batter.
- For extra crispiness repeat dip: wet → dry again.
- Let coated chicken rest 5–10 minutes (this locks the coating).
- Fry in hot oil at 170–180°C (340–355°F) until:
- Golden brown
- Crispy
- Fully cooked inside
- Drain on paper towels and serve hot
Pro Tips
Resting before frying = extra crispy crust
Double coating = crunchy restaurant-style texture
Add cornstarch (½ cup) to flour for super crisp results
Works for chicken tenders, wings, nuggets, and fillets
Perfect for: • Family meals
• Ramadan ftour
• Parties
• Business food projects
• Fried chicken boxes
• Street food menus
