Southern Fried Chicken

by

🍗 Southern Fried Chicken (Crispy Batter Recipe)

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 12–18 minutes
Marinate Time (optional but recommended): 1–4 hours

⭐ Ingredients

Seasoned Flour Batter

  • 2 cups all-purpose flour
  • 2 tsp black pepper
  • 2 tsp paprika
  • 4 tsp garlic salt

For the Chicken

  • 2–3 lbs chicken pieces (drumsticks, thighs, wings, breasts, or tenders)
  • 1–2 cups buttermilk (or regular milk with 1 tbsp vinegar)
  • 2 eggs (optional — for thicker crust)
  • Oil for frying (vegetable, canola, or peanut oil)

🧑‍🍳 FULL RECIPE

1. Prepare the Chicken (Marinate)

  1. Place your chicken pieces in a bowl.
  2. Pour over buttermilk (enough to coat).
  3. Optional: Add a splash of hot sauce for Southern heat.
  4. Cover and refrigerate 1–4 hours for juicier chicken.
    • You can skip the marinade, but it makes the chicken much more tender.

2. Mix the Batter

In a large bowl, combine:

  • 2 cups flour
  • 2 tsp black pepper
  • 2 tsp paprika
  • 4 tsp garlic salt

Whisk well so the seasoning is evenly distributed.

3. Dredge the Chicken

  1. Remove chicken from buttermilk, letting excess drip off.
  2. OPTIONAL (for thicker crust): Dip chicken in 2 beaten eggs before flouring.
  3. Coat each piece thoroughly in the seasoned flour mixture.
  4. Press the flour onto the chicken so it sticks well.
  5. Place coated pieces on a tray and let rest 10 minutes (helps the crust adhere).

4. Fry the Chicken

  1. Heat oil in a deep pan or Dutch oven to 325–350°F (165–175°C).
  2. Carefully add chicken pieces, without overcrowding.
  3. Fry until golden brown and crispy:
    • Drumsticks/Thighs: 12–15 minutes
    • Breasts: 10–12 minutes
    • Tenders/Wings: 6–8 minutes
  4. Use a thermometer — internal temp should reach 165°F (74°C).
  5. Place on a wire rack (best) or paper towels to drain.

5. Serve

Serve hot with:

  • Mashed potatoes
  • Cornbread
  • Coleslaw
  • Biscuits
  • Honey or hot sauce

⭐ Tips for Perfect Southern Fried Chicken

  • Double dredge for extra crunch: flour → buttermilk → flour again.
  • Keep oil at a steady temperature for even browning.
  • Let fried chicken rest 3–5 minutes before serving.
  • Use paprika + black pepper for color and that classic look.

Leave a Comment