Southern Fried Chicken Batter Recipe<\/p>\n
Ingredients<\/p>\n
2 cups all-purpose flour<\/p>\n
1 tsp salt<\/p>\n
1 tsp black pepper<\/p>\n
1 tsp paprika (smoked or sweet)<\/p>\n
1\/2 tsp garlic powder<\/p>\n
1\/2 tsp onion powder<\/p>\n
1\/2 tsp cayenne pepper (optional, for a little heat)<\/p>\n
1 tsp baking powder (optional, for extra crispiness)<\/p>\n
1 cup buttermilk (or whole milk)<\/p>\n
2 eggs<\/p>\n
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see continuation on next page<\/p>\n
Instructions<\/p>\n
Prep the Chicken:<\/p>\n
Wash and pat dry your chicken pieces (drumsticks, thighs, wings, or breasts).<\/p>\n
Optionally, marinate the chicken in buttermilk with a pinch of salt and pepper for 1\u20134 hours. This makes it extra tender.<\/p>\n
Make the Batter:<\/p>\n
In a large bowl, whisk together the flour, salt, pepper, paprika, garlic powder, onion powder, cayenne, and baking powder.<\/p>\n
In another bowl, whisk the eggs and buttermilk until smooth.<\/p>\n
Coat the Chicken:<\/p>\n
Dip each chicken piece into the flour mixture first, then into the buttermilk-egg mixture, and then back into the flour mixture.<\/p>\n
Press the flour gently onto the chicken so it sticks well for maximum crunch.<\/p>\n
Fry the Chicken:<\/p>\n
Heat oil in a deep fryer or large skillet to 350\u00b0F (175\u00b0C).<\/p>\n
Fry chicken in batches for 12\u201315 minutes (depending on size) until golden brown and cooked through (internal temp 165\u00b0F \/ 74\u00b0C).<\/p>\n
Drain on paper towels.<\/p>\n
<\/p>\n
see continuation on next page<\/p>\n","protected":false},"excerpt":{"rendered":"
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