If you’re craving mind-blowingly crispy, crazy flavorful fried chicken, this recipe is for you! I’m talking the kind of shatteringly crunchy crust that will have your taste buds doing a happy dance. Fried chicken is an art form in the South, and these simple ingredients transform into pure poultry perfection. One bite of this chicken and you’ll be a lifelong devotee, just like my husband!
I can’t stop making this Southern fried chicken – it’s that insanely good. My husband requests it on a weekly basis because he’s utterly addicted to that wildly crunchy, beautifully seasoned crust. While it does take a little extra time to double-dredge the chicken, that’s what creates the iconic crispy coating that’s impossible to resist. Trust me, it’s so worth it! This fried chicken belongs in your life.
Why This Is the Best Darn Fried Chicken Batter
- Double-dredging in an egg mixture and seasoned flour creates a thick, shatteringly crisp crust
- The crust has the perfect blend of warm, savory spices like paprika and poultry seasoning
- Letting the battered chicken rest before frying allows the coating to set for maximum crunchiness
- Frying at the ideal temperature ensures juicy, perfectly cooked chicken underneath that crispy shell
- It’s easy enough for a weeknight indulgence yet impressive enough for Sunday dinner!
The Batter Ingredients You’ll Need
- Eggs and milk for dipping so the coating adheres beautifully
- All-purpose flour for that incredible fried chicken texture
- Paprika for warmth, earthiness and that gorgeous orange color
- Poultry seasoning because it adds such amazing depth of flavor
- Salt and pepper to season it just right
How to Fry Up the Crunchiest Chicken
First things first, set up your dredging station with two shallow dishes – one with the beaten egg and milk combo, the other with the seasoned flour mixture.
For each piece of chicken, start by dipping it into the egg mixture, letting any excess drip off. Then immediately dredge it through the seasoned flour until it’s completely coated on all sides. Repeat this double-dredging process one more time to create an outrageous thick, crunchy crust.
Here’s the cool part – let those battered chicken pieces rest for 15-30 minutes before frying. This little trick helps that crunchtastic coating really adhere and crisp up to perfection.
When you’re ready to fry, carefully add the chicken pieces in a single layer to hot oil heated to 325°F. Fry for 15-18 minutes, doing your best to maintain the oil temperature, until the chicken is ah-mazingly golden brown and crispy on the outside yet still juicy and cooked through.
Transfer the fried chicken straight to a wire rack and season with some extra salt and pepper if you want. Now’s the time to dig in to that crispy, crunchy, out-of-this-world fried chicken while it’s hot!
Pro Tips for Insanely Crispy Chicken
- Use chicken pieces with the skin and bones – the flavor is unbeatable
- Don’t skip the double-dredge – it’s what creates that crazy crunchy coating
- Let the battered chicken rest before frying to help the crust set up properly
- Keep that oil at 325°F so the chicken fries up crispy without burning
- A touch of baking powder adds even more crunchiness to the breading
How to Store and Reheat the Leftovers
Honestly, this chicken is best fresh and crispy straight out of the fryer. But if you do have leftovers, you can store them in the fridge for 3-4 days. To reheat, just place the chicken on a baking sheet in a 400°F oven for 10-15 minutes until hot and crispy again.
With layer after layer of savory, mouthwatering flavor and that iconic shatteringly crisp crust, this down-home fried chicken batter recipe is about to become your new family favorite. It’s simple enough for weeknights, yet special enough to star at your Sunday family gatherings. One bite and you’ll get why the South is famous for this crispy, juicy, utterly delicious fried chicken!
Southern Fried Chicken Batter
Ingredients
- 2 eggs beaten
- 1 cup milk
- 2 cups all-purpose flour
- 2 tsp paprika
- 1/2 tsp poultry seasoning
- Salt and pepper to taste
- Vegetable or peanut oil for frying
Instructions
- Set out two shallow dishes – one with the beaten eggs and milk whisked together, the other with the flour, paprika, poultry seasoning, salt and pepper mixed up.
- Dip each piece of chicken first into the egg mixture, letting any excess drip off. Then dredge it through the seasoned flour, making sure it’s fully coated on all sides. Repeat the double-dredging process one more time to build up an extra crunchy coating. Let the battered chicken rest for 15-30 minutes before frying.
- Pour 2-3 inches of oil into a large pot or Dutch oven and heat to 325°F. Carefully add the battered chicken pieces in a single layer and fry for 15-18 minutes until crazy crispy and golden brown on the outside and cooked through on the inside. Try to maintain the oil temperature as best you can.
- Transfer the hot and crispy fried chicken to a wire rack. Season immediately with extra salt and pepper if desired. Serve it up hot for the ultimate crispy, crunchy experience!
Let me know if you need any other details to really make this Southern fried chicken blog post authentic, descriptive and mouth-wateringly delicious!
