Can I use bone-in chicken pieces instead of boneless breasts?

Absolutely! Bone-in pieces like thighs and drumsticks work great, but you’ll need to fry them a little longer to ensure they’re cooked through. Watch the internal temperature and always check for doneness.

What’s the secret to getting the coating extra crispy?

The double-dip method is key! Coating, dipping in the egg mixture, then re-coating with flour creates that irresistible crust. Also, make sure your oil is fully heated before frying and avoid crowding the skillet.

Is it okay to prep the chicken ahead of time?

Yes! You can coat the chicken and refrigerate it on a baking sheet for a few hours before frying. Don’t store it too long, though—the coating is at its best when fried soon after prep.

What oil is best for frying this chicken?

Use a neutral, high-smoke-point oil—vegetable, peanut, or canola oil are excellent choices. They fry evenly and won’t overpower the flavors.

Best Southern Fried Chicken Batter Recipe

Description

This Best Southern Fried Chicken Batter recipe delivers crispy, juicy, golden brown chicken bursting with Southern flavor. The method uses a double-dip technique for an extra crunchy coating and perfectly seasoned layers, resulting in a restaurant-quality chicken that’s quick and easy to make at home. Perfect for family meals or special gatherings.

Ingredients

Units Scale

Chicken

3 boneless, skinless chicken breasts, cut in half lengthwise

Breading

2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon paprika
Salt and pepper to taste

Egg Wash

1 cup milk
2 large eggs
1 tablespoon soy sauce

For Frying

Oil for frying (enough to fill skillet a few inches deep)

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Instructions

Prepare the Breading Mixture: Place the flour, garlic powder, chili powder, paprika, and a generous amount of salt and pepper in a large Ziploc bag. Seal the bag and shake vigorously to combine all the dry ingredients evenly.
Coat the Chicken: Add the halved chicken breasts to the Ziploc bag with the seasoned flour mixture. Seal and shake until each piece is thoroughly coated.
Make the Egg Wash: In a separate bowl, whisk together the milk, eggs, and soy sauce until well combined and slightly frothy.
Double Dip the Chicken: Remove the flour-coated chicken from the bag, dip each piece into the egg wash, then return it to the Ziploc bag with flour. Shake again to coat thoroughly and achieve a crispier exterior.
Heat the Oil: Pour several inches of oil into a deep-sided skillet and heat it over medium-high heat. Test the oil by dropping in a small piece of bread; it should sizzle immediately.
Fry the Chicken: Carefully add the coated chicken pieces to the hot oil. Cook, turning once, until both sides are golden brown and the chicken reaches an internal temperature of at least 165°F (75°C).
Drain and Serve: Transfer the fried chicken to a plate lined with paper towels to drain excess oil. Serve hot for best flavor and texture.

Notes

Double-dipping in flour and egg wash ensures extra crispiness.
Cutting chicken breasts in half shortens cooking time and ensures even frying.
Season the flour generously to ensure a well-flavored coating.
For spicier chicken, add cayenne pepper to the flour mixture.
Use a thermometer to check internal temperature for juicy, safe chicken.

Nutrition

Serving Size: 1 piece (1/6 of recipe)
Calories: 328
Sugar: 3g
Sodium: 325mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 27g
Cholesterol: 116mg