Southern Fried Chicken Batter: Crispy and Delicious
Achieve perfectly crispy and delicious Southern-style fried chicken with this easy-to-follow recipe, featuring a buttermilk brine for ultimate tenderness and a seasoned coating for a golden-brown crust.
Equipment
- small bowl
- large bowl
- shallow bowl
- Deep skillet or Dutch oven
- wire rack
- baking sheet
- thermometer
Ingredients
For the Chicken
- 1 Whole Chicken Chicken, cut into 8 pieces
For the Spice Mix
- 3 Teaspoons Salt
- ¾ Teaspoon Paprika
- ½ Teaspoon Cayenne Pepper
- ½ Teaspoon Black Pepper
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- ½ Teaspoon Dried Parsley
- ½ Teaspoon Dried Basil
For the Brine
- 1 ½ Cups Buttermilk
- 2 Eggs
For Coating and Frying
- 1 ½ Cups All-Purpose Flour
- ½ Cup Cornstarch
- Oil for Frying Lard recommended
Seasoning for Coating
- 1 Tablespoon Spice Mix Remaining from step 1
Instructions
Prepare Chicken and Spice Mix
- Combine all spice mix ingredients in a small bowl. Toss chicken pieces with 1 tablespoon of this mixture and set aside.
Brine the Chicken
- In a bowl, whisk together buttermilk and eggs. Pour this mixture over the seasoned chicken, ensuring it's fully submerged. Refrigerate for at least 4 hours, or preferably overnight.
Prepare for Frying
- Allow the brined chicken to come to room temperature. In a shallow bowl, combine the flour, cornstarch, and the remaining spice mix. Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
- Dredge each piece of chicken thoroughly in the flour mixture, shaking off any excess. Carefully place the coated chicken into the hot oil, being careful not to overcrowd the pan.
Fry the Chicken
- Fry the chicken until it's deep golden brown and crispy. This typically takes about 10 minutes for white meat and 15 minutes for dark meat, or until an internal thermometer reads 165°F (74°C).
- Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess grease.
Serve
- Serve the crispy, hot fried chicken immediately.
Notes
To make buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes. Cornstarch can be substituted with arrowroot powder. For frying oil, lard, duck fat, vegetable shortening, or peanut oil are excellent choices. Store leftovers in an airtight container in the refrigerator for 3-5 days. For best results when reheating, warm in an oven at 400°F until heated through to maintain crispness.