Southern Fried Chicken Batter

I found this recipe by looking online for the ultimate fried chicken breading. I think I have found the holy grail of fried chicken breading/batter. This recipe reminds me of KFC, but probably better than anything KFC can make.
I love the fact that I know what is going in the recipe and how it is cooked. I have now used it several times, and just love it. Honestly, it’s the best recipe ever!!
I have had so many questions about this recipe that I thought I would address as many as I can think of. If you have any other questions please let me know:
What kind of oil do you use for frying?

I use to fry the chicken I use vegetable oil normally Crisco.

How many pieces of chicken does this recipe make? 

My best answer would be it’s going to vary. It will depend on the size of the pieces and if you are using boneless or bone in. It’s also going to vary on what pieces you are using. I can normally get 6-8 pieces that are about 6-8 ounces each. I use boneless skinless chicken breast but you can use anything. I have used both but prefer boneless.

How long do you cook the chicken?

Again this will vary. I use a meat thermometer and wait for it to reach 165 degrees I never take a chance and go by just looks alone. You can have a beautiful golden crust that was fried too quickly and have a raw center. You don’t want that. I don’t trust chicken that much.

What temperature do you cook the oil?

I heat the oil to 350-365 degrees. You will want to watch your oil and change the heat levels up and down during the process and try to maintain 365 degrees. I recommend a thermometer that will attach to the side of your pain so that you can see the temperature at all times.

How do you get the chicken juicy?

I prefer to cook the chicken with a lid on it this seems to help retain the moisture.

Can I marinate the chicken ahead of time?

Yes, I highly recommend it. It’s fantastic marinated in pickle brine or butter milk for 12 hours. 
  • 2 beaten egg
  • 1 cup milk
  • 2 teaspoon paprika
  • 1/2 teaspoon poultry seasoning
  • 4 teaspoons garlic salt
  • 2 teaspoon black pepper
  • 2 cup all-purpose flour
  1. Beat the egg and milk together in a bowl.
  2. Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
  3. Put the chicken in the bag, seal it and shake to coat it.
  4. Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
  5. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
  6. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
  7. Drain it on paper towels and serve.
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Nicole Sherman

Online Editor at Colie's Kitchen
Welcome to Colie’s Kitchen. I hope you find a lot of recipes here that inspire you to hop in the kitchen and start cooking. I don't believe there are bad cooks, I believe that anyone can learn if they really want to learn. Cooking is an art and something that can be a passion. You are not born a good cook.... you evolve into a great cook. It's your kitchen... own it!

Latest posts by Nicole Sherman (see all)

Nicole Sherman

Hi Cheryl, I do not have it in the direction because it’s not part of the original recipe. I will marinate the when I have time, or better yet when I remember to do it. Normally I forget to take the chicken out of the freezer in time. I like to marinate with Italian salad dressing, and little soy sauce but not too much. Also, if I want to kick up the chicken I will marinate it only in wing sauce or hot sauce like a Texas Pete’s. You can marinate it any where from 24 hours or less. If you are marinating in something like a hot sauce I don’t recommend anything more than a few hours because it will start cooking the chicken on it’s own and it will be very hot. Let me know what you try and what works for you.

Nicole Sherman

I have not Cheryl. I don’t see why it wouldn’t be great just make sure that you are watching your temp so that it doesn’t cook too fast or too slow. I think it would be easier!!

Cera Smith

How much oil do you put in the pan? Like half an inch? Sorry for such a novice question, but I’ve never fried anything before. 🙂

Nicole Sherman

Hi Aaron that will vary based on the size of your pan and if you are using boneless or bone in. I would say a good rule of thumb is a 1/2 inch to 1 inch of oil

Nicole Sherman

I didn’t mention it because it will vary based on the size of your pan and if you are using boneless or bone in. I would say a good rule of thumb is a 1/2 inch to 1 inch of oil. I hope that helps.

Nicole Sherman

Hi Cera It will vary based on the size of your pan and if you are using boneless or bone in. I would say a good rule of thumb is a 1/2 inch to 1 inch of oil. I hope that helps.

Nicole Sherman

Debbie you can add anything you like. In all honesty you won’t even taste the garlic it just mixes in to add one big flavor. You can add onion powder with no problems.

Cera Smith

Thanks so much! Definitely very helpful. My husband has been wanting me to learn how to fry chicken like his mom. *eyeroll* LOL I guess I’ll give it a whirl.

Nicole Sherman

HAHA Cera good luck with that. It’s funny how our husbands always want their moms cooking! The day my husband told me something I made was better than what his mom made I almost fell over dead!!


It looks real good I can’t wait to try it I am really bad frying chicken so now I have a recipe to follow thank you very much and have a great day.


I used this recipe today.We love how good the fried chicken turned out. My go to from now on. Thanks for sharing.

Sara Morgan

Can’t wait to try this. I always soak my chicken in buttermilk for 25-30 minutes then fry it but never tried your spices.


Hello – can I ask what is poultry seasoning? I live in England and not heard of that before. also can I cook in the oven as I don’t have a deep fat fryer

Nicole Sherman

Roger it will really depend on the size of your chicken pieces and bone in or boneless. I would heat the oil to 350 degrees which is pretty standard. I would check the pieces with a meat thermometer seeking 165 degrees

Nicole Sherman

Hi Heather!! Poultry seasoning is a combo of sage, thyme, marjoram, rosemary, nutmeg, and black pepper. You can find recipes online. I believe you can put it in the oven. Maybe even put it on parchment paper so it will not stick. Turn often until it reaches 165 degrees f.

Gloria Powell

I want to try this recipe, but I don’t know what pickle brine is. Can you let me know. Thank you

Nicole Sherman

Hi Gloria, Pickle brine is the liquid that the pickles are floating in when you buy them in a jar. You can also use buttermilk which is more traditional. Really anything with an acid base will work. Just don’t leave you chicken in the brine too long or it will start to cook the meat. Please let me know what you think when you make it.

Laura Ann Wyatt

Vinegar and minced garlic is also good to marinate your chicken in before you cook it. You need just enough to coat all the chicken pieces and for 20 minutes or longer. I wouldn’t suggest for more than 1 hour.


Nicole, may I make a suggestion. Garlic powder instead of garlic salt. Use sea salt. Also, if you do a dry batter first,then your wet batter, you’ll find the crust is amazing. Make the milk into buttermilk by adding one tap.of lemon juice or vinegar to one cup of milk. The chicken will be really juicy and tender.

Cathie Luckner

Without a doubt the absolute best fried chicken recipe I’ve come across. We used a whole chicken I cut it up and it was better than KFC or any other place .delicious cold the next day. I wouldn’t change a thing. I’m 58 years young and have fried alot of chicken, this was the best! Thanks for the recipe! !

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