Southern Fried Chicken Batter
Ingredients
For the Chicken:
- 8 pieces chicken (legs, thighs, wings, or breasts)
- Oil for deep frying
For the Batter / Coating:
- 2 cups all-purpose flour
- 2 tsp black pepper
- 2 tsp paprika
- 4 tsp garlic salt
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp baking powder
- 1 tsp salt
Wet Mixture:
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
Instructions
Prep the Chicken
- Wash and pat dry the chicken pieces.
- Season lightly with salt and pepper.
Prepare the Wet Mixture
- In a bowl, whisk together eggs and buttermilk.
Make the Flour Coating
- In a large bowl, mix flour, black pepper, paprika, garlic salt, onion powder, oregano, thyme, baking powder, and salt.
Coat the Chicken
- Dip each piece into the wet mixture.
- Then dredge in the seasoned flour.
- For extra crispiness, dip again in wet mixture and coat again in flour.
Heat the Oil
- Heat oil in a deep fryer or large pan to 350°F (175°C).
Fry the Chicken
- Fry in batches (don’t overcrowd).
- Cook 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (75°C).
Drain & Serve
- Remove and place on paper towels or a wire rack.
- Let rest 5 minutes before serving.
Tips for Extra Crispy Chicken
- Let coated chicken rest 10–15 minutes before frying.
- Use a thermometer to keep oil temperature steady.
- Don’t flip too often while frying.
If you want, I can also give you a spicy Nashville-style version 🌶️