Southern Fried Chicken Batter
Get ready to savor the crunch of Southern Fried Chicken Batter, a golden, crispy coating that locks in juicy, delicious flavor. It’s the perfect recipe for impressing friends, delighting family, and making your next meal truly memorable.
My family absolutely can’t get enough of this Southern Fried Chicken Batter. The first time I made it, I remember the kitchen filling with the most irresistible aroma. My kids hovered around the stove, eagerly waiting for that first bite. And let me tell you—one bite was all it took to turn skeptics into believers! This dish is now a permanent fixture at our family dinners, guaranteeing happy faces and empty plates every single time.
Why This Crispy Chicken Recipe
- Amazing Flavor Combo: A custom spice blend of chili, garlic, and paprika for a robust taste.
- Perfect Texture: Achieves that elusive balance of a crunchy exterior and tender, juicy interior.
- Incredibly Versatile: Swap in your preferred meats or add extra spices for a personal twist.
- Family-Approved: Kids and adults alike can’t resist grabbing an extra piece… or two!
Ingredients
(Recipe yields 4 servings, all measurements in grams and pounds)
- Skinless Chicken (700g / ~1.5 lb)
A lean, tender base that turns wonderfully succulent when fried. - Eggs (2 large, beaten)
Essential for binding the batter to the chicken and forming that crisp coating. - Whole Milk (240 ml / ~0.53 lb)
Helps tenderize the chicken and adds a subtle creaminess. - Vegetable Oil (240 ml / ~0.53 lb)
Ideal for deep-frying, giving the chicken its signature golden color. - Flour (400g / ~0.88 lb)
The foundation of a crunchy crust, sealing in moisture. - Chili Powder (10g / ~0.02 lb)
Adds just the right amount of warmth and depth of flavor. - Garlic Powder (10g / ~0.02 lb)
Lends a robust, savory note that complements the chicken. - Paprika (5g / ~0.01 lb)
Smoked or sweet, it boosts color and provides a gentle kick. - Soy Sauce (15 ml / ~0.03 lb)
For an extra savory, umami-rich taste. - Salt and Pepper (to taste)
The simplest yet most crucial seasonings for bringing out flavor.
How to Crispy Chicken Recipe
- Mix the Wet Ingredients
In a bowl, whisk your eggs until frothy, then pour in your milk. Stir until everything’s smooth. - Combine the Dry Mixture
In a resealable bag or large container, combine flour, chili powder, garlic powder, paprika, salt, and pepper. Seal and shake to blend. - Coat the Chicken
Add chicken pieces to the bag, ensuring each piece is evenly coated. Gently shake off excess flour. - Marinate Overnight
Place the floured chicken in the fridge to rest overnight (or at least a few hours) to deepen the flavors. - Dip and Fry
Remove chicken from the flour mixture. Dip each piece first in the milk-egg mixture, then drizzle soy sauce over the chicken, and repeat the dip if you want an extra-thick coating. - Heat the Oil
Pour enough oil into a deep skillet to submerge the chicken. Heat until it’s lightly bubbling (around 350°F / 175°C). - Fry to Perfection
Carefully drop in the chicken pieces. Fry until they’re golden brown on the outside, and cooked through on the inside (about 15–20 minutes, depending on thickness). - Drain and Serve
Place fried chicken on paper towels to remove excess oil. Serve hot, and get ready for that satisfying crunch!
Notes
- Marinating overnight ensures that your Southern Fried Chicken Batter soaks right into every bite, making the chicken extra juicy.
- Adjust spice levels by adding more chili powder or cayenne pepper if you like extra heat.
- If you’d prefer a thicker crust, repeat the flour-coating step before frying.
This crispy, flavor-packed batter truly takes fried chicken to the next level. It’s been a hit in my home for years and brings a comforting, home-cooked vibe to any table. One bite in, and you’ll see why we keep returning to this Southern Fried Chicken Batter recipe time after time!
Frequently Asked Questions
1. Can I use buttermilk instead of whole milk?
Yes! Buttermilk adds a tangy touch and helps tenderize the chicken even more.2. How do I ensure the chicken is fully cooked inside?
Use a kitchen thermometer to check it reaches 165°F (74°C), or finish cooking in the oven.3. Is this batter good for other proteins?
Absolutely! This versatile blend works well on fish fillets or even pork chops.4. Can I store leftover fried chicken?
Yes, keep leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to maintain crispiness.5. How can I add more flavor?
Experiment by adding onion powder, dried herbs, or a dash of hot sauce to the marinade.Southern Fried Chicken Batter
Get ready to savor the crunch of Southern Fried Chicken Batter, a golden, crispy coating that locks in juicy, delicious flavor.
Ingredients
- Skinless Chicken 700g / ~1.5 lb
- A lean tender base that turns wonderfully succulent when fried.
- Eggs 2 large, beaten
- Essential for binding the batter to the chicken and forming that crisp coating.
- Whole Milk 240 ml / ~0.53 lb
- Helps tenderize the chicken and adds a subtle creaminess.
- Vegetable Oil 240 ml / ~0.53 lb
- Ideal for deep-frying giving the chicken its signature golden color.
- Flour 400g / ~0.88 lb
- The foundation of a crunchy crust sealing in moisture.
- Chili Powder 10g / ~0.02 lb
- Adds just the right amount of warmth and depth of flavor.
- Garlic Powder 10g / ~0.02 lb
- Lends a robust savory note that complements the chicken.
- Paprika 5g / ~0.01 lb
- Smoked or sweet it boosts color and provides a gentle kick.
- Soy Sauce 15 ml / ~0.03 lb
- For an extra savory umami-rich taste.
- Salt and Pepper to taste
- The simplest yet most crucial seasonings for bringing out flavor.
Instructions
- Mix the Wet Ingredients
- In a bowl, whisk your eggs until frothy, then pour in your milk. Stir until everything’s smooth.
- Combine the Dry Mixture
- In a resealable bag or large container, combine flour, chili powder, garlic powder, paprika, salt, and pepper. Seal and shake to blend.
- Coat the Chicken
- Add chicken pieces to the bag, ensuring each piece is evenly coated. Gently shake off excess flour.
- Marinate Overnight
- Place the floured chicken in the fridge to rest overnight (or at least a few hours) to deepen the flavors.
- Dip and Fry
- Remove chicken from the flour mixture. Dip each piece first in the milk-egg mixture, then drizzle soy sauce over the chicken, and repeat the dip if you want an extra-thick coating.
- Heat the Oil
- Pour enough oil into a deep skillet to submerge the chicken. Heat until it’s lightly bubbling (around 350°F / 175°C).
- Fry to Perfection
- Carefully drop in the chicken pieces. Fry until they’re golden brown on the outside, and cooked through on the inside (about 15–20 minutes, depending on thickness).
- Drain and Serve
- Place fried chicken on paper towels to remove excess oil. Serve hot, and get ready for that satisfying crunch!
Notes
Marinating overnight ensures that your Southern Fried Chicken Batter soaks right into every bite, making the chicken extra juicy.
Adjust spice levels by adding more chili powder or cayenne pepper if you like extra heat.
If you’d prefer a thicker crust, repeat the flour-coating step before frying.
Adjust spice levels by adding more chili powder or cayenne pepper if you like extra heat.
If you’d prefer a thicker crust, repeat the flour-coating step before frying.
