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.