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 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.
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!!

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