Southern Fried Chicken Batter

Why You’ll Love This Recipe

Southern-Style Buttermilk Fried Chicken is the epitome of comfort food. This classic recipe delivers tender, flavorful chicken encased in a crispy, golden crust that’s seasoned just right. The tangy buttermilk marinade tenderizes the meat while infusing it with depth and a subtle kick from cayenne. It’s not a quick meal—but the payoff is unforgettable flavor and crunch that make it totally worth the effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups buttermilk

• 1 tablespoon Dijon mustard

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon cayenne pepper

• 1 whole chicken, cut into pieces

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 5 cups vegetable oil for frying

Directions

1. In a large bowl, whisk together the buttermilk, Dijon mustard, salt, black pepper, and cayenne pepper.

2. Pour the marinade into a resealable plastic bag. Add the chicken pieces, coat well, remove excess air, and seal. Refrigerate for 2 to 8 hours.

3. In another resealable bag, mix the flour, baking powder, garlic powder, and onion powder. Shake to combine.

4. Remove chicken from the marinade one piece at a time and shake in the flour mixture.

5. Dip the coated pieces back into the marinade, then dredge again in the flour mixture for a double coating.

6. Heat the oil in a large skillet over medium-high heat.

7. Fry the chicken in batches, turning occasionally, until the coating is golden brown and an internal thermometer reads 165°F (74°C).

8. Drain the cooked chicken on paper towels and serve hot.

Servings and timing

• Servings: 8

• Prep time: 30 minutes

• Cook time: 30 minutes

• Additional time (marinating): 2 hours

• Total time: 3 hours

Variations

• Spicy version: Add more cayenne pepper or a dash of hot sauce to the marinade.

• Crispier coating: Mix in ½ cup of cornmeal to the flour mixture.

• Different cuts: Use boneless thighs, drumsticks, or chicken tenders.

• Oven-fried: Bake coated chicken on a rack at 375°F for 45–55 minutes, brushing with oil and broiling at the end.

• Air fryer method: Cook at 375°F for 20–25 minutes, flipping halfway through.

Storage/reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze cooled chicken in a sealed container or bag for up to 3 months.

• Reheating: Reheat in a 350°F oven for 10–15 minutes until hot and crispy. Avoid microwaving if you want to keep the crust crispy.

FAQs

1. What does buttermilk do in fried chicken?

Buttermilk helps tenderize the chicken and enhances the flavor. It also helps the coating stick better.

2. Can I use regular milk instead of buttermilk?

Yes, but add 1 tablespoon of lemon juice or vinegar to 1 cup of milk to mimic buttermilk.

3. Is double-dipping necessary?

No, but it creates a thicker, crunchier crust that many people prefer.

4. Can I make this in advance?

You can marinate and coat the chicken ahead of time, then refrigerate until ready to fry.

5. How do I keep the crust from falling off?

Let the coated chicken rest for 20–30 minutes before frying so the coating adheres well.

6. What oil is best for frying chicken?

Use oils with high smoke points like vegetable, canola, or peanut oil.

7. Can I use skinless chicken?

Yes, but the skin adds flavor and helps the coating stick better.

8. How do I know when the chicken is done?

Use a meat thermometer. The internal temperature should be 165°F (74°C).

9. How can I make it gluten-free?

Substitute the flour with a gluten-free flour blend suitable for frying.

10. Why is my chicken greasy?

The oil may have been too cool. Maintain a steady frying temperature of 350–360°F.

Conclusion

Southern-Style Buttermilk Fried Chicken is a soul-satisfying dish perfect for family dinners, weekend treats, or special occasions. The rich marinade, flavorful coating, and crispy texture combine to create a timeless favorite. Once you try it, this recipe will likely become your go-to for homemade fried chicken.

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