1. Prep the Chicken
- Clean and pat dry chicken pieces (legs, thighs, wings, or breasts).
- Season lightly with salt and pepper.
2. Marinate
- In a bowl, combine buttermilk, eggs, and hot sauce.
- Soak chicken in the mixture for at least 1 hour (overnight is even better for tenderness).
3. Make the Batter Mix
- In a large bowl, whisk together flour, cornstarch, and all the seasonings.
4. Coat the Chicken
- Remove chicken from the buttermilk mixture, letting excess drip off.
- Dredge in flour mixture, pressing gently so the coating sticks.
- For extra-crispy chicken, dip again in buttermilk, then coat a second time in flour mix.
5. Fry to Perfection
- Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry chicken in batches (don’t overcrowd the pan).
- Cook 12–15 minutes, turning occasionally, until golden brown and internal temp reaches 165°F (74°C).
- Drain on a wire rack or paper towels.
Tips for the Best Southern Fried Chicken
- Use cornstarch along with flour — it makes the crust extra crunchy.
- Keep oil at a steady 350°F for even frying.
- Always let chicken rest on a rack (not just paper towels) for the crispiest results.
- Spice it up: add Cajun seasoning or more cayenne if you like it hot.
Serving Ideas
- Classic: Serve with mashed potatoes, gravy, and biscuits.
- Picnic-style: Pair with coleslaw, cornbread, and sweet tea.
- Modern twist: Serve on waffles with maple syrup for a Southern brunch classic.
Final Thoughts
This Southern Fried Chicken Batter is the secret to achieving that irresistible crunch and bold flavor that defines true Southern cooking. With its perfect blend of flour, spices, and buttermilk soak, every piece of chicken turns out golden, juicy, and unforgettable.