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Serving:
Serve your Southern fried chicken with your favorite sides like mashed potatoes, coleslaw, cornbread, or collard greens for a true Southern feast. It’s perfect for family dinners, picnics, or gatherings.
Storage:
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a 375°F (190°C) oven for about 10 minutes to bring back the crispy texture. Avoid microwaving, as it can make the batter soggy.
Variations:
Spicy Fried Chicken: Add more cayenne pepper or even some chili powder to the batter for an extra kick. You can also marinate the chicken in spicy buttermilk for a deeper flavor.
Herbed Fried Chicken: Add dried herbs such as thyme, oregano, or rosemary to the batter to infuse the chicken with a unique herby flavor.
Gluten-Free Version: Swap the all-purpose flour with a gluten-free flour blend to make this recipe suitable for those with gluten sensitivities.
FAQ:
Can I use regular milk instead of buttermilk?
Yes, but buttermilk gives the chicken a tangy flavor and helps tenderize the meat. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
How do I make sure my fried chicken stays crispy?
The key is not overcrowding the pan when frying. Fry in batches, and make sure the oil temperature stays between 350°F and 375°F for the crispiest coating.
Can I fry the chicken in a deep fryer?
Yes! A deep fryer works great for frying chicken. Just make sure the oil is heated to 350°F (175°C) and follow the same steps for dipping and coating the chicken.
What oil should I use for frying?
Use a high-smoke point oil like vegetable oil, canola oil, or peanut oil for frying. These oils can withstand the high temperatures needed to get the crispy crust without burning.
With this ultimate Southern fried chicken batter recipe, you’re all set to make fried chicken that’s crisp, flavorful, and irresistibly good!
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