Print

Southern Fried Chicken Batter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Southern-Style Buttermilk Fried Chicken is a crispy, juicy comfort food classic. Marinated in tangy buttermilk and spices, then double-dredged and fried to golden perfection, this dish delivers irresistible flavor and crunch.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Southern
  • Diet: Halal

Ingredients

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

Instructions

  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.

Notes

  • For a spicier version, add extra cayenne or hot sauce to the marinade.
  • For a crispier coating, add ½ cup cornmeal to the flour mixture.
  • Let coated chicken rest 20–30 minutes before frying to help the coating stick.
  • Use a thermometer to maintain oil temperature between 350–360°F while frying.
  • To make it gluten-free, use a suitable gluten-free flour blend.

Nutrition