Southern Fried Chicken Batter
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 4 teaspoons garlic salt
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon dried oregano or thyme
- 1 teaspoon baking powder (for extra crispiness)
For Dipping
- 2 large eggs
- 1 cup buttermilk (or milk mixed with 1 tablespoon vinegar)
Chicken
- 1 whole chicken, cut into pieces (or drumsticks and thighs)
Instructions
- In a large bowl, whisk together all the dry ingredients until well combined.
- In a separate bowl, beat the eggs with the buttermilk.
- Dip each piece of chicken into the egg mixture, letting the excess drip off.
- Coat the chicken thoroughly in the seasoned flour mixture.
- For extra crispy chicken, repeat the dipping process (egg mixture, then flour) a second time.
- Let the coated chicken rest for 10 minutes to help the batter stick.
- Heat oil in a deep skillet or fryer to 170–175°C (340–350°F).
- Fry the chicken in batches for 12–15 minutes, turning occasionally, until golden brown and fully cooked.
- Remove and drain on paper towels.
Serving Suggestions
- Serve hot with coleslaw, mashed potatoes, macaroni and cheese, or buttery biscuits.
- Add a side of gravy, honey, or hot sauce for extra flavor.
- Garnish with fresh parsley for a classic Southern touch.
