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

Thanks for the Update Jason! I am happy to hear you liked it! It’s one of my very favorite recipes!!

Donna Shiek

How much chicken do you use I have a big family 5 I want to try this sounds delish!!!!! 🙂 <3

Sheila Peterson

This sounds delicious, but was wondering if it would work just as well by baking it instead of frying. Will be trying.

Nicole Sherman

For me it made about 4 breast but it’s going to depend on the size of the breast. Worst case you can double the recipe and put what you don’t use in the freezer in a zip bag for the next time you make chicken!!

Nicole Sherman

Good question Shelia. I have never tried it myself. The only problem I can see is that the batter can be thick so I don’t know how crispy it will get in the oven. It might be something to try on one piece to see how it turns out. Next time I make it I will give a piece a try in the oven! What will it hurt right?

Nicole Sherman

Hi LM It’s hard to say. It’s going to depend on the size of your pan and how much chicken you are putting in. I like to add enough oil to get about half way up the piece of chicken. If you are deep fat frying it in something like a fry daddy you will follow the factory instructions. I normally put the oil half way up the skillet, but that’s just me. I prefer a dutch oven or a cast iron skillet.

Nicole Sherman

Hi Donna I would say it depends on your family. For me If I am using boneless chicken I normally use a 6oz to 8oz piece per person. If I am using bone-in I use a piece per person regardless of the size. If it’s a jumbo piece I will split it among the kids depending on the amount of chicken and the kid. You can always use leftovers on sandwiches! Delicious!

Nicole Sherman

Hi Lee Anne, I don’t see why you couldn’t use wings. I am not sure how long you would cook them. Just keep an eye on them and use a kitchen thermometer if you can. You will want to look for 165 degrees. You can also look online for how long to cook wings in the oven. I am sure there is a general rule. Good luck and let me know how it goes!!


What kind of oil do you use for this? Also, what type of thermometer do you use for the cast iron skillet? This sure sounds wonderful and I’m eager to try it. Thanks so much for the recipe and your help.

Nicole Sherman

Hi Amanda,
I use regular crisco vegetable oil even the store brand is fine. I use just a regular kitchen thermometer nothing special. You can find all purpose one’s at a place like Bed Bath and Beyond or Amazon. This is the one that I have and love! (BTW this is not affiliate link) EatSmart Precision Pro Digital Food Thermometer. Let me know if you give it a try and what you think!!!

Monna Johnson

After I brown the chicken on both sides I like to put on a broiler pan or rack and pan in the oven and let it bake for 30-40 minutes. It drains any excess oil and really crisps the batter. You can also just bake it like this for the entire time turning halfway in the baking process. Yum.

Nicole Sherman

I am not sure about a whole chicken. I have never tried that before. I think it will just depend on the size of the chicken. I would start with one batch unless you plan on freezing the leftover batter for the next time you use it. Be sure to freeze it though even refrigeration is not good enough for safety reasons.

Nicole Sherman

You could certainly deep fry the chicken. I am not sure how long because I have never done it myself. I think if you look up general deep frying directions for chicken you will get a general idea

Nicole Sherman

I normally use milk Beverly, but I don’t see why you can’t use either one!! Give it a try I am sure it would be great!!

Nicole Sherman

Sounds good to me Mary Jo! I have a deep fryer but I am normally too lazy to get it out and bother with it. I should use it again!!

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