Southern Fried Chicken Batter (Crispy & Flavorful)
Ingredients
Dry 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 (bone-in preferred)
2 cups buttermilk (or milk + 1 tbsp vinegar)
1 tsp salt (optional, adjust to taste)
1 tsp paprika (optional, for extra flavor)
Oil for frying (vegetable, peanut, or canola)
Instructions
- Marinate the Chicken
Rinse chicken and pat dry.
Place chicken in a bowl and cover with buttermilk.
Add optional salt and paprika.
Cover and refrigerate at least 2 hours, preferably overnight for best flavor and tenderness. - Prepare the Batter
In a large bowl, mix:
Flour
Black pepper
Paprika
Garlic salt
Stir well to evenly distribute spices. - Coat the Chicken
Remove chicken from buttermilk, letting excess drip off.
Dredge each piece thoroughly in the flour mixture.
Press flour firmly onto the chicken.
For extra crispy chicken, dip back into buttermilk, then flour again (double-dip method).
Let coated chicken rest on a rack or plate for 10–15 minutes (this helps the batter stick). - Fry the Chicken
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry chicken in batches (do not overcrowd):
Small pieces: 12–14 minutes
Larger pieces: 15–18 minutes
Turn occasionally until golden brown and internal temperature reaches 165°F (74°C).
Remove and drain on a wire rack or paper towels.
Serving Suggestions
Mashed potatoes
Biscuits
Coleslaw
Hot sauce or honey drizzle
Pro Tips
Add ½ tsp cayenne if you want heat.
Let chicken rest 5 minutes before serving for maximum crunch.
Always maintain oil temperature to avoid greasy chicken.