Southern Fried Chicken Batter Recipe
This Southern Fried Chicken Batter creates the perfect crispy coating—golden, crunchy on the outside and juicy on the inside. With a few pantry staples and simple steps, you can master authentic Southern-style fried chicken every time.
Servings: 6
Calories: 380kcal
Equipment
- Mixing bowls
- Whisk
- Tongs
- Deep skillet or Dutch oven
- Thermometer
- Wire rack or paper towels
Ingredients
- For the Batter:
- 2 large eggs beaten
- 1 cup milk
- 2 cups all-purpose flour
- 2 tsp paprika
- ½ tsp poultry seasoning
- Salt to taste
- Pepper to taste
- Optional 1 tsp baking powder for extra crispiness
- For Frying:
- Vegetable or peanut oil for frying
Instructions
- Prepare the Wet Mixture:
- In a shallow bowl, whisk together the eggs and milk until smooth and well combined.
- Prepare the Dry Mixture:
- In another dish, mix flour, paprika, poultry seasoning, salt, and pepper. Add baking powder if using.
- Coat the Chicken:
- Dip each chicken piece into the wet mixture, let the excess drip off, then dredge in the flour mixture until fully coated. For an extra crispy crust, repeat the process (double-dredging).
- Rest the Chicken:
- Place battered chicken on a rack or tray and let it rest for 15–30 minutes. This helps the coating adhere better.
- Fry the Chicken:
- Heat 2–3 inches of oil in a deep skillet to 325°F (163°C). Fry chicken in batches for 15–18 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- Drain and Serve:
- Transfer fried chicken to a wire rack to drain excess oil. Season immediately with salt and pepper. Serve hot and enjoy!
Notes
Double-Dredging: Ensures a thicker, crunchier coating.
Oil Temperature: Keep oil steady at 325°F for perfect crispiness.
Resting Time: Allows the batter to set for a crispier crust.
Best Cuts: Use bone-in, skin-on chicken for maximum flavor and moisture.
Storage Tip: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 400°F for 10–15 minutes.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 24g |
| Carbohydrates | 35g |
| Fat | 20g |
| Saturated Fat | 3g |
| Cholesterol | 85mg |
| Sodium | 410mg |
| Fiber | 2g |
| Sugar | 2g |