🍗 Southern Fried Chicken Batter

👩‍🍳 Instructions

1. Marinate the Chicken (optional but recommended):
   In a large bowl, mix buttermilk, hot sauce, salt, and pepper.
   Add chicken pieces and coat evenly.
   Cover and refrigerate 2–4 hours, or overnight for best flavor and tenderness.
2. Prepare the Coating:
   In a large bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, thyme, salt, and black pepper.
3. Dredge the Chicken:
   Remove chicken from buttermilk, letting excess drip off.
   Coat each piece thoroughly in the seasoned flour mixture.
   For extra crunch, double-dip: dip again in buttermilk and coat again in flour.
4. Heat the Oil:
   In a deep fryer or heavy pot, heat oil to 350°F (175°C).
   Use enough oil to submerge at least 2 inches of the chicken.
5. Fry:
   Fry chicken in batches (don’t overcrowd) for 12–15 minutes, turning once, until golden brown and crispy.
   Internal temperature should reach 165°F (74°C).
6. Drain & Serve:
   Remove chicken with a slotted spoon and drain on a wire rack or paper towels.
   Serve hot with coleslaw, mashed potatoes, or your favorite Southern sides.

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💡 Ashley’s Tips:

• For extra crunch, mix a few tablespoons of cornmeal into the flour.
• Add smoked paprika for a subtle smoky flavor.
• Let fried chicken rest for 5 minutes before serving — it keeps it juicy inside and crispy outside.

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If you want, I can give you the ultimate secret Southern-style dipping sauce that pairs perfectly with this fried chicken — it’s creamy, tangy, and irresistible! 😋

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