Southern Fried Chicken Batter Recipe

Ingredients:
2 cups all-purpose flour
1 tablespoon paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon black pepper
2 teaspoons salt
1 teaspoon dried thyme (optional)
1 teaspoon dried oregano (optional)
Wet mixture:
2 cups buttermilk
2 eggs
🍗 Instructions:
Prep the chicken:
Pat your chicken pieces dry. Season lightly with salt and pepper.
Make the wet mix:
Whisk together buttermilk and eggs in a bowl.
Mix the dry batter:
Combine flour and all spices in another bowl.
Dredging process (key for crispiness):
Dip chicken into the buttermilk mixture
Coat in the flour mixture
Dip back into buttermilk
Coat again in flour (this double coating creates that crunchy crust)
Rest (optional but recommended):
Let coated chicken sit for 10–15 minutes so the crust sticks better.
Fry:
Heat oil to about 175°C / 350°F
Fry for 12–15 minutes (depending on size), until golden brown and cooked through
Drain:
Place on a wire rack (like in the image) to keep it crispy.
🔥 Tips:
Add a bit of cornstarch (¼ cup) to the flour for extra crunch
Don’t overcrowd the pan—this drops oil temperature
Use a thermometer if possible for perfect frying