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Best Southern Fried Chicken Batter

This recipe delivers consistently crispy, flavorful fried chicken with a perfectly golden-brown crust. Double-dredging and maintaining the correct oil temperature are key to achieving that iconic Southern fried chicken crunch. The addition of cornstarch inhibits gluten formation, creating a lighter, crispier coating.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons baking powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional
  • 2 large eggs, lightly beaten
  • 1 1/2 cups buttermilk
  • Vegetable oil or peanut oil for frying
  • Chicken pieces thighs, drumsticks, breasts

Equipment

  • Large bowl
  • whisk
  • Separate bowl
  • Large, heavy-bottomed skillet or Dutch oven
  • Deep-fry thermometer
  • Meat Thermometer
  • wire rack
  • tongs

Method
 

  1. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). This is your dry mixture.
  2. In a separate bowl, combine the beaten eggs and buttermilk. This is your wet mixture.
  3. Dredge each piece of chicken thoroughly in the dry mixture, ensuring it's fully coated.
  4. Dip the dredged chicken into the wet mixture, allowing any excess to drip off.
  5. Dredge the chicken a second time in the dry mixture, pressing gently to ensure the batter adheres well. This double-dredging is KEY for maximum crispness.
  6. Heat about 1 inch of vegetable oil (or peanut oil, if you prefer) in a large, heavy-bottomed skillet or Dutch oven to 325-350°F (160-175°C). Use a deep-fry thermometer to monitor the temperature.
  7. Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy chicken.
  8. Fry the chicken for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check for doneness.
  9. Remove the fried chicken from the oil and place it on a wire rack to drain excess oil. This helps maintain crispness.
  10. Serve immediately and enjoy!

Notes

Pat the chicken dry with paper towels before dredging to help the batter adhere better. Ensure the oil temperature remains consistent throughout the frying process. For extra crispness, you can try a triple dredge (dry, wet, dry, dry). Leftovers can be stored in the refrigerator for up to 3 days, but will lose some crispness. Reheat in the oven for best results.