Making this delicious Southern Fried Chicken Recipe has never been easier! With a trusty cast-iron skillet, submerge freshly battered chicken pieces in hot oil until a golden crust forms on the outside while juicy inside! The even heating created by the heavy and sturdy cast iron means that every piece of buttermilk-battered chicken is cooked through perfectly, saving you from having to order takeout for the family!.
This Southern Fried Chicken recipe is one of my favorite deep fried foods – a dish that’s great for summertime picnics, lunch boxes, casual entertaining or main meals with the family. If you have a deep fryer, you can use this recipe and pop the chicken into the fryer. This is the best fried chicken recipe ever! You can also use it to make other foods, like our favorite Fried Chicken Sandwich. Or try a smaller version of this in our Popcorn Chicken Recipe!.
As a filling lunch or dinner, fried chicken goes well with many side dishes. The whole family will love it! Try serving it with strawberry avocado salad, air fryer fries, homemade dinner rolls, mac and cheese, or just by itself with hot sauce.
After this delicious fried chicken, my The Best Chocolate Cream Pie or my classic Chess Pie are the best desserts to serve. [feast_advanced_jump_to].
Fried chicken is a beloved comfort food enjoyed around the world While the juicy, crispy fried chicken is the star of the show, the batter coating is an unsung hero that can make or break this tasty dish But what exactly goes into great fried chicken batter? Let’s explore the main ingredients that create the crunchy, flavorful crust we know and love.
The Role of Batter in Fried Chicken
Before diving into the ingredients, it’s helpful to understand the purpose of the batter. In fried chicken, batter serves multiple functions
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Adhesion – The batter adheres the coating to the chicken. Dry seasonings would fall off the chicken when it was fried without the batter.
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Crispness – The batter fries up light and crispy, creating that signature crunch in each bite. The crispiness comes from the batter trapping steam and expanding as it fries.
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Taste—Herbs, spices, and other flavorings can be added to the batter to make it taste better. Batter helps distribute seasonings evenly over the chicken.
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Browning – Ingredients in the batter promote browning and create appetizing golden color on the exterior of the chicken.
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Protection—The batter seals around the chicken to keep it tender and juicy on the inside.
With the role of batter explained, let’s look at the main ingredients that work together to make it shine.
Flour – The Base of Nearly All Batters
Flour is the foundation of fried chicken batter. Wheat flour is most common, but batters can also be made from corn flour, rice flour, chickpea flour, etc. The protein and starch in flour provide structure, adhesion, and that all-important crispiness. Typically, fried chicken batter contains one or more flours:
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All-purpose flour – The most popular option, all-purpose flour contains moderate protein (10-12%). It provides a light, crunchy texture.
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Self-rising flour: This flour already has baking powder and salt mixed in, which saves time and makes the batter rise while it’s being fried.
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Cornstarch – Starch results in an extra crispy, delicate batter coating. A bit of cornstarch blended with flour is a win-win.
The exact flour blend can be tailored to achieve the ideal texture and crispness. Many chef’s have their secret mixes perfected through trial and error.
The Wet Ingredients – Eggs, Buttermilk & More
Wet ingredients like eggs, buttermilk, and milk are essential for binding together the dry ingredients into batter. Here are some commonly used options:
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Eggs – Whole eggs help emulsify the liquid and dry ingredients. Some batter recipes call for egg whites only.
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Buttermilk – The tangy thickness of buttermilk adds great flavor. The lactic acid also reacts with baking powder for lift.
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Milk – Milk adds richness without overpowering flavor. Any type works from whole milk to skim.
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Water – For lighter batters, water can thin out the mixture. Too much risks a dense, bready coating.
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Beer – A bit of beer amps up the crispiness! The carbonation causes the batter to puff while frying.
Wet ingredients must be in proper balance with the dry – too much creates thick, pasty batter that doesn’t adhere well.
Seasonings to Make Batter Pop
Beyond the basic ingredients, seasoning is key for fried chicken batter with enticing flavor. Here are some tasty mix-ins:
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Salt – Essential for enhancing flavor. Around 1 teaspoon per cup of flour hits the spot.
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Pepper – A sprinkle of freshly cracked black pepper never hurts.
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Paprika – Whether smoked, sweet, or spicy, paprika adds appetizing color and flavor.
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Cayenne – A pinch of cayenne pepper brings a touch of heat.
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Garlic & Onion Powder – These powders bring a savory, aromatic quality.
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Dried Herbs – Classics like thyme, rosemary, oregano, and basil infuse the batter with herbal notes.
Feel free to get creative with any combo of spices that fits your tastes!
Putting it All Together
Now that we’ve broken down the components, let’s discuss how it comes together:
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Dry ingredients – Whisk together flour, baking powder, and any seasonings so they are well blended.
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Wet ingredients – In a separate bowl, beat eggs until blended, then whisk in buttermilk, milk, beer, or other wet ingredients.
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Resting – Let the batter sit for 15-30 minutes. This allows ingredients to fully hydrate for better adhesion and expansion.
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Frying – Coat chicken pieces in batter, letting excess drip off, then lower into hot oil. Fry until golden brown, flipping once, about 12-15 minutes total.
And that’s all there is to it! With the right combo of ingredients, your fried chicken batter will turn out light, crispy, and full of flavor. Now that you know the basics, you can experiment with batter recipes until you find your signature style. Just be prepared for some messy fun and fried chicken perfection.
More Delicious Fried Foods!
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Why You’ll Love Fried Chicken
- It’s really simple to make your own fried chicken, which will save you money on takeout.
- This fried chicken is made with chicken drumsticks and thighs that are juicy and full of flavor. The batter is seasoned and fries to a golden brown crumb.
- Changing the seasonings and using gluten-free flour are easy ways to make this fried chicken your own.
- Chicken: For this recipe, I used chicken thighs and drumsticks because they have more fat than other cuts of meat and are therefore very juicy and flavorful. Dark meat pieces are my personal favorite. You can also take a whole chicken and batter up the parts that everyone likes.
- For the chicken pieces that will be fried, all-purpose flour was used to coat them. However, gluten-free flour could be used instead.
- Buttermilk: If you don’t have buttermilk, mix 1 teaspoon of vinegar or lemon juice with each cup of milk you need.
- I used vegetable oil to fry, but you could use canola oil or another oil with a high smoke point instead. I wouldn’t suggest olive oil because its smoke point is much lower. This means that cooking the chicken at a lower temperature will cause it to soak up more olive oil, and the chicken won’t taste or crunch the same when it’s done.
- Seasoning: To make this recipe, smoked paprika, coarse black pepper, coarse sea salt, and onion powder were mixed together. For extra heat, try adding cayenne pepper and chili powder. Garlic powder, thyme, and oregano are also great seasonings to try.
For a full list of ingredients and their measurements, please view my printable recipe card at the bottom of the post.
- If you like to try new things, you can season and add spices to the tenderizing buttermilk. I know that some people like to change the taste of the buttermilk by adding chili powders and sauces.
- Once your chicken is brown in the oil, you can finish cooking it by putting it in the oven. This method works well for cooking stronger pieces like chicken breasts. If you only want to fry the chicken breasts, though, keep in mind that they will take a little longer to cook all the way through because they are thicker.
- My favorite parts of a chicken are the drumsticks and wings because they are juicy and tasty. They are also very cheap, and they cook in the same amount of time. Because of the cooking time, you could also fry chicken pieces that are about the same size together.
- You can drain your fried chicken on a wire rack, on brown paper, on paper towels, on parchment paper, on waxed paper, or any of these other options. It’s really up to you and what you have available.
- Do not use a Dutch oven. Instead, use a cast iron skillet deep enough to cover the chicken pieces in oil.
Step 1: Put the flour, seasoning, and buttermilk out in a clear bowl while the oil heats up in a large skillet.
Step 2: Coat each chicken piece with the flour and seasoning mix. Next, dip it in the buttermilk, and finally in the flour mix again. Set the coated chicken pieces aside on a baking sheet or platter.
PRO TIP: It’s important to only add the raw chicken to the pan once the oil temperature has reached 350°F so that the chicken cooks evenly and gets a crispy exterior. When the oil isn’t hot enough, the flour batter soaks up the oil and doesn’t get crispy and crunchy.
Step 3: Add the chicken pieces in batches to the Dutch oven or iron skillet so that they are fully submerged in the hot oil and cook for 12-15 minutes, turning the chicken pieces halfway.
Step 4: Once the chicken is fully cooked with an internal temperature of 165F and a crispy golden exterior, lift the chicken pieces out of the Dutch oven with a slotted metal spoon.
Step 5: Transfer them to a paper-lined tray for any excess oil to be soaked up. Serve and enjoy!
GARNISH/SLICE/SERVE: Serve this delicious Southern Fried Chicken on a plate with your favorite side dishes.
The first published recipe for fried chicken was by an English cook named Hannah Glasse in 1747. While that may be impressive, stories of this fried food have been passed down in China, Middle East, and West Africa from thousands of years ago! The fried chicken that we know and enjoy today is a happy adaptation thanks to the American South.
Store leftover fried chicken for 2 – 3 days in the refrigerator in an airtight container. To reheat, place the chicken pieces in the oven for 15 – 20 minutes at 350F. The coating will not be as crispy as it originally was when cooked and served immediately. If you want to try to regain that delicious crispy exterior, consider reheating leftover fried chicken in an air fryer, if you have one.
A Dutch oven is essentially a cooking pot with a very tight-fitting lid and thick walls. It is a heavy pot usually made either from cast iron or ceramic and will maintain a steady temperature and heat, cooking food evenly. I love the way the chicken browns beautifully in a Dutch oven but if you don’t have one then you could use a heavy skillet but make sure you have enough oil to cover the chicken while cooking.
Some oils have a higher smoke point which is perfect for frying chicken. Oil like olive oil cooks at a lower temperature and so I don’t use it in this recipe. Suitable vegetable oils that are neutral flavored oils include canola oil, sunflower oil, corn oil, or peanut oil.
Before frying the chicken, gently pat the pieces to ensure that the coating sticks properly to the Buttermilk. Also tap off extra flour and buttermilk as this will not have stuck properly to the chicken. If you put too many pieces of chicken together in the Dutch oven, they will bump against each other during the frying process and this can cause bits of the coating to break off. Do not keep turning the chicken over whilst it is cooking. Turn it over once only halfway through frying. The more you turn it the more you could potentially knock the coating off.
The BEST Fried Chicken | Quick and Easy #onestopchop
FAQ
What is the breading on fried chicken made of?
Flour & Egg, Then Crumbs Set up 2 bowls for the breading: one in which you whisk together the egg, flour, salt, pepper, and 1 tablespoon of water, and the other with the panko. Dip each chicken piece first in the egg mixture and then in the panko, making sure to cover the whole thing.
What is chicken batter made from?
Fried Chicken Batter Ingredients These are the ingredients you’ll need: For the seasoned flour mixture: All-purpose flour with garlic salt, black pepper, paprika, poultry seasoning, and salt. For the beer batter: Beer, all-purpose flour, egg yolks, salt, and black pepper.
What is fried batter made of?
Batter is a flour mixture with liquid and other ingredients such as sugar, salt, egg, milk and leavening used for cooking. Batters are a pourable consistency that cannot be kneaded. Batter is most often used for cake, pancakes and as a coating for fried foods.
How to create fried chicken batter?
For the fried chicken batter1 cup all-purpose flour. 1 cup cornstarch. 2 to 5 teaspoons freshly ground black pepper. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. 2 teaspoons baking powder. 1 teaspoon kosher salt, plus more to taste. 1 3/4 cups cold water.