Southern Fried Chicken Batter

Here’s a classic Southern Fried Chicken Batter that’s crispy, well-seasoned, and golden every time.

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Southern Fried Chicken Batter

Ingredients

• 2 cups all-purpose flour

• 2 tbsp cornstarch (key for extra crispiness)

• 1½ tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne pepper (optional, for heat)

• ½ tsp dried thyme or oregano

Wet Dip (for dredging)

• 2 large eggs

• 1 cup buttermilk (or milk with 1 tbsp vinegar)

• Optional: 1 tsp hot sauce

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Instructions

1. Prep Chicken

   • Pat chicken pieces dry.

   • Season lightly with salt and pepper.

2. Mix Batter

   • In a large bowl, whisk together flour, cornstarch, and all seasonings.

3. Wet Dip

   • In another bowl, whisk eggs, buttermilk, and hot sauce (if using).

4. Dredge

   • Dip chicken into wet mixture.

   • Coat thoroughly in flour mixture, pressing it on for craggy texture.

   • For extra crunch, dip again in wet mixture, then flour again.

5. Rest

   • Let coated chicken rest on a rack 10–15 minutes before frying (helps batter stick).

6. Fry

   • Fry in oil heated to 350°F (175°C) until golden and cooked through.

   • Drain on a wire rack or paper towels.

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Tips for Best Southern Fried Chicken

• Cornstarch = crunch (don’t skip it).

• Don’t overcrowd the pan—keeps the crust crispy.

• Use bone-in chicken for juicier results.

• Season immediately after frying with a light sprinkle of salt.

If you want, I can also give you a spicy Nashville-style, oven-baked, or air fryer version 🍗