To make a classic Southern fried chicken batter, you’ll need:
Ingredients:
- 2 lbs (about 900g) chicken pieces (such as drumsticks, thighs, or breast strips)
- 2 cups all-purpose flour
- 1 tablespoon cornstarch (optional, for extra crispiness)
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
- 1 cup buttermilk
- Vegetable oil, for frying
Instructions:
- In a large bowl, combine the flour, cornstarch (if using), paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well to evenly distribute the spices.
- Pour the buttermilk into another bowl.
- Dip each piece of chicken into the buttermilk, ensuring it’s fully coated.
- Then, dredge the chicken in the seasoned flour mixture, pressing firmly to adhere the coating to the chicken. Shake off any excess flour.
- Place the coated chicken pieces on a wire rack set over a baking sheet to allow any excess coating to drip off and the coating to set while you prepare the oil for frying.
- In a large skillet or Dutch oven, heat enough vegetable oil to cover the chicken pieces halfway (about 1-2 inches of oil) over medium-high heat until it reaches 350-375°F (175-190°C). Use a thermometer to monitor the temperature for best results.
- Carefully place the chicken pieces into the hot oil, taking care not to overcrowd the pan. Fry in batches if necessary.
- Fry the chicken for about 10-15 minutes, turning occasionally, until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C).
- Once cooked, transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
- Serve the Southern fried chicken hot, garnished with your favorite sides such as mashed potatoes, coleslaw, biscuits, or cornbread.
Enjoy your deliciously crispy and flavorful Southern fried chicken!