Best Southern Fried Chicken Batter

Best Southern Fried Chicken Batter

Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serving: 4 servings

Intensity: Intermediate

Ingredients:

For the Chicken:

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• Salt and pepper to taste
• Vegetable oil for frying

For the Buttermilk Marinade:

• 2 cups buttermilk
• 1 tablespoon hot sauce (such as Tabasco)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Flour Coating:

• 2 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for extra heat)

Instructions:

1. Marinate the Chicken:
   • Season the chicken thighs and drumsticks with salt and pepper.
   • In a large bowl, whisk together the buttermilk, hot sauce, paprika, garlic powder, onion powder, salt, and black pepper to create the marinade.
   • Place the seasoned chicken pieces in the buttermilk marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
2. Prepare the Flour Coating:
   • In a shallow dish or large bowl, combine the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well to evenly distribute the spices.
3. Fry the Chicken:
   • In a large, heavy-bottomed skillet or Dutch oven, heat enough vegetable oil to submerge the chicken pieces to a temperature of 350°F (175°C).
   • While the oil is heating, remove the chicken from the buttermilk marinade, allowing any excess marinade to drip off.
   • Dredge each chicken piece in the seasoned flour mixture, coating thoroughly and shaking off any excess flour.
   • Carefully place the coated chicken pieces into the hot oil, skin-side down, making sure not to overcrowd the skillet. Fry in batches if necessary.
   • Fry the chicken for about 10-12 minutes per side, or until golden brown and cooked through, with an internal temperature of 165°F (75°C).
   • Use tongs to carefully turn the chicken pieces halfway through the cooking time to ensure even browning.
   • Once cooked, transfer the fried chicken to a wire rack or paper towels to drain excess oil.
4. Serve:
   • Serve the Best Southern Fried Chicken hot, with your favorite sides such as mashed potatoes, coleslaw, biscuits, or cornbread.
   • Enjoy the crispy, flavorful goodness of homemade Southern fried chicken!

Nutrition Information (per serving, based on 4 servings):

• Calories: 550 kcal
• Fat: 28g
• Saturated Fat: 7g
• Cholesterol: 145mg
• Sodium: 1300mg
• Carbohydrates: 39g
• Fiber: 2g
• Sugars: 3g
• Protein: 33g

Storage:

• Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.