Best Southern Fried Chicken Batter

Instructions

1. Set Up Dredging Station

   • Dish 1: Whisk together eggs and milk.

   • Dish 2: Mix flour, paprika, poultry seasoning, salt, and pepper.

2. Double Dredge the Chicken

   • Dip each piece of chicken in the egg mixture. Let excess drip off.

   • Dredge in seasoned flour until fully coated.

   • Repeat both steps for extra crunch.

   • Let battered chicken rest for 15–30 minutes before frying.

3. Fry the Chicken

   • Heat 2–3 inches of oil in a Dutch oven or heavy pot to 325°F (163°C).

   • Carefully add chicken in a single layer (don’t overcrowd).

   • Fry for 15–18 minutes, turning as needed, until golden brown and crispy.

   • Maintain the oil temp throughout frying.

4. Drain & Serve

   • Transfer fried chicken to a wire rack (not paper towels).

   • Sprinkle with extra salt and pepper if desired.

   • Serve hot for ultimate crispiness.

🧑‍🍳 Pro Tips for Crispy Perfection

• ✅ Use bone-in, skin-on chicken for max flavor.

• ✅ Double-dredging is key for that thick, crunchy crust.

• ✅ Let the coated chicken rest before frying.

• ✅ Keep oil at 325°F — use a thermometer.

• ✅ Add a pinch of baking powder to the flour for even more crispiness.

🍗 Storage & Reheating

• Store leftovers in the fridge for 3–4 days.

• Reheat in a 400°F (200°C) oven for 10–15 minutes to restore crispiness.

• Not ideal for microwaving—it’ll lose the crunch.

🔁 Variations

• Spicy: Add cayenne pepper or hot sauce to the egg mix.

• Citrus Zing: Grate lemon/orange zest into the flour for brightness.

• Cheesy Crust: Add finely grated Parmesan to the flour mix.

• Buttermilk Marinade: Soak chicken in buttermilk for 4–6 hours before coating for extra tenderness.