Southern Fried Chicken Batter (Large Batch)

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:

1. 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.)

1. 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.

1. Make the Wet Batter:

• In a separate large bowl, whisk together eggs, buttermilk, water, hot sauce, and mustard if using.

1. 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.

1. Rest the Chicken:

• Let coated chicken sit on a rack or tray for 10–15 minutes before frying. This helps the crust stick.

1. 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.