Introduction
Southern Fried Chicken is a timeless comfort food that has become an icon of Southern cuisine. Known for its golden, crispy crust and juicy, tender meat, the secret lies in a perfectly seasoned batter. This recipe for the Best Southern Fried Chicken Batter combines flour, spices, and buttermilk to create a crunchy coating that locks in flavor while keeping the chicken moist inside. Perfect for family dinners, cookouts, or Sunday gatherings, this dish never goes out of style.
Ingredients
For the Chicken:
8 chicken pieces (drumsticks, thighs, or breasts, bone-in and skin-on for best flavor)
2 cups buttermilk
1 tbsp hot sauce (optional, for extra kick)
For the Batter:
2 cups all-purpose flour
½ cup cornstarch (for extra crispiness)
2 tsp salt
1 tsp black pepper
2 tsp paprika (smoked or sweet)
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (optional, for heat)
1 tsp dried thyme (or oregano)
For Frying:
Vegetable oil or peanut oil (enough for deep-frying, about 3–4 cups)
Instructions
Marinate the chicken:
Place chicken pieces in a bowl.
Pour over buttermilk and hot sauce (if using).
Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare the batter:
In a large bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, cayenne, and thyme.
Coat the chicken:
Remove chicken from buttermilk, letting excess drip off.
Dredge in seasoned flour mixture, pressing firmly so the coating sticks.
For an extra-crispy crust: Dip once more in buttermilk and dredge again in flour mixture.
Fry the chicken:
Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
Fry chicken in batches, without overcrowding, for 12–15 minutes (depending on piece size) until golden brown and cooked through (internal temp 165°F / 74°C).
Place on a wire rack or paper towels to drain excess oil.
Rest & serve:
Let chicken rest for 5 minutes before serving to keep juices inside.
Description
This Southern Fried Chicken has a beautifully golden, crunchy crust with tender, flavorful meat inside. The buttermilk marinade tenderizes the chicken, while the seasoned flour-cornstarch blend creates a light, crisp coating. Every bite delivers the perfect balance of spice and juiciness, making it a true Southern classic.
Tips and Variations
Oil choice: Peanut oil gives the best flavor, but vegetable or canola oil work well.
Spice variations: Add Cajun seasoning for a bold kick, or reduce cayenne for a milder taste.
Double coating: For ultra-crunchy chicken, repeat the buttermilk and flour dredging step.
Oven option: For a lighter version, bake on a wire rack at 400°F (200°C) for 40–45 minutes.
Serving ideas: Pair with mashed potatoes, coleslaw, biscuits, or corn on the cob for a classic Southern meal.
Correction
Some recipes skip the buttermilk step or use only flour, but true Southern fried chicken relies on a buttermilk soak for tenderness and a seasoned flour-cornstarch mix for maximum crunch.
Enjoy
Serve your Best Southern Fried Chicken hot and crispy, straight from the skillet, with your favorite sides. Whether for Sunday dinner or a festive gathering, it’s a dish that brings comfort, flavor, and Southern tradition to the table.