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Introduction:
Southern fried chicken is a timeless dish that delivers the perfect crunch and flavor in every bite. The batter is key to achieving that crispy golden exterior while keeping the chicken tender and juicy on the inside. With this recipe, you'll learn the secrets behind the ultimate Southern fried chicken batter that will have your taste buds singing. Whether you're a beginner or an experienced cook, this recipe will become your go-to for perfect fried chicken every time. The unique blend of seasonings and the secret to the perfect batter will elevate your fried chicken game to new heights.
Ingredients:
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon cayenne pepper (adjust for heat preference)
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon baking powder
1 cup buttermilk
1 large egg
2 tablespoons hot sauce (optional, for extra flavor)
4–6 chicken pieces (drumsticks, thighs, or breasts)
Vegetable oil (for frying)
Directions:
Prepare the Chicken:
Pat the chicken pieces dry with paper towels. This helps the batter adhere better to the surface. If desired, you can soak the chicken in buttermilk for a few hours to add extra tenderness.
Make the Batter:
In a large bowl, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, black pepper, and baking powder. The baking powder is a key ingredient that helps make the batter light and crispy.
Wet Ingredients:
In another bowl, whisk together the buttermilk, egg, and hot sauce (if using).
Coat the Chicken:
Dip each piece of chicken into the buttermilk mixture, ensuring it’s completely coated. Then, dredge the chicken into the flour mixture, pressing lightly to ensure the batter sticks. For an extra-crispy coating, you can double dip the chicken: back into the buttermilk, then again into the flour mixture.
Heat the Oil:
In a deep frying pan or skillet, heat about 2 inches of vegetable oil over medium-high heat. You can check if the oil is ready by dropping a small bit of batter into the oil — if it sizzles, it’s good to go.
Fry the Chicken:
Carefully lower the chicken pieces into the hot oil, being mindful not to overcrowd the pan. Fry for about 10-12 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and the batter is golden brown and crispy.
Drain the Chicken:
Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Serving and Storage Tips:
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