Step 4: Coat the Chicken
- Dip each piece of chicken into the buttermilk mixture, making sure it is fully coated.
- Transfer it immediately into the seasoned flour mixture.
- Press the flour onto the chicken gently to ensure a thick, even layer.
- For extra crunch, dip it back into the buttermilk and then into the flour again for a double coating.
Step 5: Let it Rest
Place the coated chicken on a wire rack for 10–15 minutes. This step allows the batter to adhere better and reduces the risk of it falling off during frying.
Step 6: Fry the Chicken
- Heat oil in a deep fryer or a heavy skillet to 350°F (175°C). Use enough oil to submerge the chicken pieces halfway.
- Carefully place the chicken in the hot oil, skin side down first. Fry in batches to avoid overcrowding.
- Cook for 12–15 minutes per side for dark meat, or 8–10 minutes per side for white meat, until golden brown and fully cooked (internal temperature of 165°F or 75°C).
Step 7: Drain and Serve
Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving to lock in the juices.
Tips for the Perfect Southern Fried Chicken Batter
- Temperature matters: Keep the oil consistent at 350°F. Too hot, and the batter burns; too low, and it becomes soggy.
- Dry chicken: Patting the chicken dry ensures a crisp coating.
- Resting the batter: Letting the batter-coated chicken sit before frying helps the crust set better.
- Season generously: The flour mixture should be well-seasoned since the batter carries most of the flavor.
With this method, you’ll get Southern fried chicken that’s crunchy on the outside, tender on the inside, and bursting with flavor. Perfect for a family dinner, a picnic, or a Southern-style feast.
If you want, I can also make a shortcut version of this batter that’s extra crispy and perfect for weeknight dinners—still authentic but faster. Do you want me to do that?
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