Southern Fried Chicken Batter (Large Batch)
Ingredients:
Dry Mix (for dredging):
- 4 cups all-purpose flour
- 1 cup cornstarch (makes it crispier)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp paprika (preferably smoked)
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp cayenne pepper (adjust to taste)
- 1 tbsp baking powder (for lightness)
Wet Batter:
- 3 large eggs
- 2 ½ cups buttermilk
- 1 cup cold water (or use all buttermilk if preferred)
- 2 tbsp hot sauce (like Louisiana or Frank’s)
- Optional: 1 tsp mustard powder or 1 tbsp Dijon mustard (adds depth)
Instructions:
- Prepare Chicken:
- Clean and pat dry your chicken pieces.
- For juicier results, marinate chicken in buttermilk + hot sauce for at least 4 hours or overnight. (Optional but highly recommended.)
- Make the Dry Mix:
- In a large bowl, whisk together flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, cayenne, and baking powder. Set aside.
- Make the Wet Batter:
- In a separate large bowl, whisk together eggs, buttermilk, water, hot sauce, and mustard if using.
- Dredge Chicken:
- Remove chicken from marinade (if marinated).
- Dip each piece into the dry flour mix, then into the wet batter, then back into the dry mix, pressing the flour mixture onto the chicken to form a thick, craggy crust.
- Rest the Chicken:
- Let coated chicken sit on a rack or tray for 10–15 minutes before frying. This helps the crust stick.
- Fry the Chicken:
- Heat oil (preferably peanut, canola, or vegetable oil) to 325–350°F (163–177°C) in a deep fryer or large heavy pot.
- Fry in batches, 10–15 minutes depending on piece size, until golden brown and internal temp hits 165°F (74°C).
- Drain on a wire rack or paper towels.
Tips:
- Want extra crunch? Double-dip: Wet > Dry > Wet > Dry.
- Don’t overcrowd the fryer – this lowers oil temp and makes the crust soggy.
- Add a pinch of MSG (like Accent) to the dry mix for a KFC-style umami boost.