Southern Fried Chicken Batter Recipe

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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! The result was outstanding! Let’s get frying!

Can I substitute the buttermilk?

No. This is non-negotiable here. If you’re are going to go through the trouble of making fried chicken, you will be missing out on so much flavor. It has to be real buttermilk too. Not the stuff that you make with milk and vinegar. And overnight soak is optimal for maximum juiciness.
Why add cornstarch to fried chicken batter?

The mixture of the cornstarch and flour helps give it that extra crunchy exterior.
Can I use chicken breasts for fried chicken?

This recipe works with any cut of chicken. The key is just making sure the chicken is cooked to 165F degrees internal temperature.
Does you have to fry chicken in peanut oil?

Peanut oil has a neutral flavor that won’t compromise the flavor of the chicken. Canola oil would be my second choice.
I always see southern cooks use a cast iron skillet for frying. How come you don’t?

I deep fry my chicken in a deep fryer but you can also do this in a deep, heavy bottomed pot. I just find that you often get darker burn-like spots with a cast iron pan if you aren’t super careful.
How do I make fried chicken taste more like KFC chicken?

Well, you’ll need to use their famous 11 herbs and spices. Just substitute the garlic powder, onion powder, salt and pepper in this recipe for the following seasonings: (you will skip the step of seasoning the individual chicken and pieces and stir these seasonings in with the flour/cornstarch mixture)

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