Southern Fried Chicken with Signature Batter is the kind of dish that makes people lean in for seconds before they’ve finished their first bite. With a crispy, golden crust seasoned to perfection and tender, juicy meat inside, this recipe delivers everything you want in a fried chicken experience. The batter is bold—garlicky, peppery, and smoky from paprika—clinging to the chicken in craggy, crunchy layers that shatter with each bite.
This recipe is rooted in Southern tradition, where fried chicken isn’t just food—it’s a ritual. The chicken is soaked in buttermilk to tenderize and flavor it from the inside out, then dredged in a seasoned flour mixture that creates the ultimate crust. Fried until deep golden and rested on a wire rack to preserve its crunch, it’s the kind of dish that turns casual dinners into celebrations.
Whether served with mashed potatoes, coleslaw, biscuits, or just eaten straight from the rack, this fried chicken is a guaranteed hit. And yes—once you bring it to a gathering, you’ll be “on the hook” for every future potluck.
🧺 INGREDIENTS: (Serves 4–6)
For the Chicken:
- 1.5 kg (3 lbs) bone-in chicken pieces (drumsticks, thighs, wings)
- 2 cups buttermilk
- 1 tsp salt
- ½ tsp black pepper
For the Batter:
- 2 cups all-purpose flour
- 2 tsp black pepper
- 2 tsp paprika
- 4 tsp garlic salt
- Optional: ½ tsp cayenne pepper for heat
- Oil for deep frying (vegetable or peanut oil)
👩🍳 INSTRUCTIONS:
Step 1: Marinate the Chicken
Place chicken pieces in a large bowl. Pour over buttermilk, add salt and pepper, and mix to coat. Cover and refrigerate for at least 2 hours, preferably overnight. This step ensures juicy, flavorful meat.
Step 2: Prepare the Batter
In a separate bowl, mix flour, black pepper, paprika, garlic salt, and cayenne (if using). Stir well to combine. This seasoned flour is your magic crust.
Step 3: Dredge the Chicken
Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing firmly to coat. For extra crunch, dip back into buttermilk and dredge again.
Place coated chicken on a tray and let rest for 15–20 minutes. This helps the crust adhere and prevents it from falling off during frying.
Step 4: Fry to Perfection
Heat oil in a deep skillet or fryer to 175°C (350°F). Fry chicken in batches, turning occasionally, for 12–15 minutes or until golden brown and cooked through. Internal temperature should reach 75°C (165°F).
Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and preserve crispiness.
Step 5: Serve & Celebrate
Serve hot with your favorite sides—mashed potatoes, cornbread, pickles, or hot sauce. Garnish with fresh herbs or lemon wedges if desired.
🍽️ Tips & Variations:
- Extra Crispy: Add 2 tbsp cornstarch to the flour mix for a lighter crunch.
- Spicy Kick: Mix hot sauce into the buttermilk marinade.
- Oven Option: Bake dredged chicken at 200°C (400°F) for 40–45 minutes, flipping halfway.
- Leftover Magic: Use cold fried chicken in sandwiches or wraps the next day.