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This Best Southern Fried Chicken Batter is my favorite thing to make when it comes to frying chicken! It’s very easy to prepare!
This fried chicken batter yields the crispiest, spiciest, homemade fried chicken. Served hot or cold, this fried chicken is a picnic family favorite.
Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside. In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces.
This recipe for The Best Southern Fried Chicken is one of my favorite recipes and one that took me a few years to get just right. This recipe produces a crunchy exterior with moist chicken on the inside.
This batter-fried chicken calls for the pieces to be quickly brined and then dipped in a seasoned batter for a crisp Southern-style crust. Simple as can be. This is the real deal. Includes secrets for that crunchy crust.
Seasoned flour: You can make fried chicken with a batter, bread crumbs or cornflakes as the coating, but we find that plain old flour works best. It adheres well to the chicken and fries up golden brown and crispy every time. You have a lot of choices when it comes to seasoning that flour.
Discover the technique for making deliciously crispy fried chicken with a crunchy coating on the outside and juicy, tender chicken inside.
Learn: How to Make Fried Chicken. Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water...
Like our hush puppies, fried catfish, and country fried chicken, this buttermilk fried chicken is easy to make, it just requires a little time and patience. The result is crispy, crunchy chicken that’s perfectly moist on the inside.
What makes this fried chicken recipe unique is the batter, an egg and flour mixture that helps the crispy coating stick to the chicken. And while buttermilk is really common in fried chicken recipes, I’m glad we skip it here.