Southern Fried Chicken Batter Recipe
Ingredients:
- 2 large eggs, beaten
- 1 cup whole milk
- 2 teaspoons paprika
- 1/2 teaspoon poultry seasoning
- 4 teaspoons garlic salt
- 2 teaspoons black pepper
- 2 cups all-purpose flour
- 1 whole chicken, cut into pieces (or use 8 pieces of your choice, such as drumsticks and thighs)
- Vegetable oil, for frying
Directions:
- Prepare the Egg Mixture:
- In a medium-sized bowl, beat the eggs until smooth.
- Add the milk to the beaten eggs and mix well. Set aside.
- Prepare the Flour Mixture:
- In a large plastic bag or a large mixing bowl, combine the all-purpose flour, paprika, poultry seasoning, garlic salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed.
- Coat the Chicken:
- Add the chicken pieces to the bag with the flour mixture. Seal the bag tightly and shake vigorously until all the pieces are well-coated with the seasoned flour.
- Remove the chicken pieces from the bag, shaking off any excess flour.
- Double Coating:
- Dip each piece of flour-coated chicken into the egg and milk mixture, ensuring it is fully coated.
- Immediately place the chicken back into the flour mixture for a second coating. Shake off any excess flour once more.
- Heat the Oil:
- In a large, deep skillet or Dutch oven, pour in enough vegetable oil to come halfway up the sides of the pan. Heat the oil over medium-high heat until it reaches 365 degrees F (185 degrees C). You can use a deep-fry thermometer to check the temperature.
- Fry the Chicken:
- Carefully add the coated chicken pieces to the hot oil. Do not overcrowd the pan; fry in batches if necessary.
- Fry the chicken for about 10 minutes, turning occasionally, until it is golden brown on all sides.
- Cook Through:
- After browning, reduce the heat to medium-low. Continue cooking the chicken for an additional 20-30 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165 degrees F (74 degrees C).
- Drain and Serve:
- Remove the chicken pieces from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute and to ensure the coating remains crispy.
- Serving Suggestion:
- Serve the Southern fried chicken hot, accompanied by traditional Southern sides such as mashed potatoes, coleslaw, cornbread, or biscuits.
Tips for Perfect Southern Fried Chicken:
- Season the Chicken: For extra flavor, consider seasoning the chicken pieces with salt and pepper or a spice rub a few hours before coating and frying.
- Maintain Oil Temperature: Keeping the oil at a consistent temperature is crucial for even cooking. Too hot, and the coating will burn before the chicken cooks through; too cool, and the chicken will absorb too much oil and become greasy.
- Use a Wire Rack: After frying, place the chicken on a wire rack over a baking sheet instead of paper towels to keep the coating crispy.
- Resting Time: Allowing the chicken to rest after frying helps the crust adhere better and makes for juicier meat.
Enjoy your delicious homemade Southern Fried Chicken!
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