Southern Fried Chicken Batter Recipe

Yield: Serves 4-6

Ingredients:

2 lbs chicken pieces (breasts, thighs, drumsticks, or wings)
2 cups all-purpose flour
1 cup buttermilk
2 large eggs
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper (adjust to taste)
1 tablespoon black pepper
1 tablespoon salt
Vegetable oil for frying
Instructions:

Preparation:
Begin by cleaning your chicken pieces and patting them dry with paper towels. This helps the batter stick better to the chicken.
In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt. This blend of spices will give your chicken a flavorful and crispy coating.
In another bowl, whisk the buttermilk and eggs together until well combined. The buttermilk adds a tangy flavor and tenderizes the chicken, while the eggs help the flour mixture adhere to the chicken.
Battering the Chicken:
Dip each piece of chicken into the buttermilk mixture, ensuring it is fully coated. Allow the excess to drip off.
Next, dredge the chicken in the seasoned flour mixture, pressing the flour onto the chicken to get a good coating. Shake off any excess flour. For extra crunch, you can repeat this step, double-dipping the chicken in the buttermilk and flour mixtures.

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Southern Fried Chicken Batter Recipe

Yield: Serves 4-6

Ingredients:

2 lbs chicken pieces (breasts, thighs, drumsticks, or wings)
2 cups all-purpose flour
1 cup buttermilk
2 large eggs
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper (adjust to taste)
1 tablespoon black pepper
1 tablespoon salt
Vegetable oil for frying
Instructions:

Preparation:
Begin by cleaning your chicken pieces and patting them dry with paper towels. This helps the batter stick better to the chicken.
In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt. This blend of spices will give your chicken a flavorful and crispy coating.
In another bowl, whisk the buttermilk and eggs together until well combined. The buttermilk adds a tangy flavor and tenderizes the chicken, while the eggs help the flour mixture adhere to the chicken.
Battering the Chicken:
Dip each piece of chicken into the buttermilk mixture, ensuring it is fully coated. Allow the excess to drip off.
Next, dredge the chicken in the seasoned flour mixture, pressing the flour onto the chicken to get a good coating. Shake off any excess flour. For extra crunch, you can repeat this step, double-dipping the chicken in the buttermilk and flour mixtures.

Read more on next page