Best Southern Fried Chicken Batter
Components:
Regarding the Chicken:
- Four pounds of chicken parts, such as thighs, breasts, and legs
- One spoonful of salt
- One tsp black pepper
- One tsp of paprika
- one tsp powdered garlic
- One tsp powdered onion
- One teaspoon of optionally spicy cayenne pepper
- Two cups of buttermilk, enough to wet the chicken
Regarding the Batter:
- Two cups of all-purpose flour
- One tsp baking powder
- One tsp salt
- One tsp black pepper
- One tsp of paprika
- One-half teaspoon of powdered garlic
- One-half teaspoon of onion powder
- One-half teaspoon of optional cayenne pepper
For frying:
- vegetable-based cooking oil
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Guidelines:
Get the chicken ready:
- Combine the cayenne pepper, paprika, garlic powder, onion powder, and salt in a big bowl. Use this spice mixture to season the chicken pieces.
- Make sure every piece of chicken is coated by covering it with buttermilk. For optimal flavor, cover and refrigerate for a minimum of two hours, or overnight.
Prepare the batter:
- Mix the flour, baking powder, paprika, black pepper, garlic powder, onion powder, and cayenne pepper in a different bowl. Blend thoroughly.
Apply Coat to Chicken:
- Take the chicken out of the buttermilk and let any extra run off. To guarantee an equal coating, lightly press each piece after dredging it in the flour mixture. Toss away any extra flour.
Warm up the oil:
- Heat approximately 1 inch of oil in a big, heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). A tiny piece of bread dropped into the oil should sizzle and brown rapidly, allowing you to test the oil.
Deep-fry the chicken.
- Not not overcrowd the pan, add the chicken pieces to the heated oil with caution. Fry in small batches as required. Depending on the size of the pieces, grill the chicken for 10 to 15 minutes on each side, or until it is cooked through and golden brown (the internal temperature should reach 165°F, or 74°C).
After draining, serve:
- After cooking, move the chicken to a plate covered with paper towels to remove any leftover oil. Before serving, let it a few minutes to rest.
Advice:
- You can double-dip the chicken before frying it to provide an added crunch: first, dip it into the buttermilk, and then again into the flour.
- While frying, adding spices to the oil, such as a fresh rosemary sprig or garlic cloves, can provide more flavor.
Savor this exquisitely crispy chicken from the South! Tell me if you require any modifications or if you have any questions!