Southern Fried Chicken Batter
This Southern-style fried chicken is double-dredged and fried to golden, crispy perfection. A true comfort food classic that's crunchy on the outside and tender inside.
Ingredients
- 2 eggs beaten
- 1 cup milk
- 2 cups all-purpose flour
- 2 tsp paprika
- 1/2 tsp poultry seasoning
- to taste salt and pepper
- as needed vegetable or peanut oil for frying
Instructions
- Set out two shallow dishes – one with the eggs and milk whisked together, the other with the flour, paprika, poultry seasoning, salt, and pepper mixed together.
- Dip each chicken piece into the egg mixture, then dredge through the flour mixture to coat. Repeat both steps for a double-dredge coating.
- Let the battered chicken rest for 15 to 30 minutes to help the coating set.
- Heat 2–3 inches of oil in a Dutch oven or deep pot to 325°F. Carefully add chicken in batches and fry for 15–18 minutes, until crispy and cooked through.
- Transfer fried chicken to a wire rack and season immediately with extra salt and pepper if desired.
- Serve hot and enjoy that crispy Southern bite!
Notes
Letting the chicken rest after dredging helps the batter stick better and makes for a crispier crust. Adjust seasonings based on your spice preference.
Nutrition
Calories: 320kcal
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