Best Southern Fried Chicken Batter

 

When it comes to fried chicken, it’s all about the batter—and this recipe might just be the holy grail. Crispy, golden, perfectly seasoned, and juicy on the inside, this fried chicken will remind you of classic KFC, only better. After trying it, you’ll never go back to store-bought mixes or shortcuts.

This batter uses a simple egg and milk wash combined with a flavorful seasoned flour coating to give you that crunchy, mouthwatering crust we all crave. Whether you’re making it for Sunday dinner, a picnic, or just because you’re in the mood for comfort food, this recipe delivers big flavor every time.

Ingredients

• 2 beaten eggs

• 1 cup milk

• 2 teaspoons paprika

• ½ teaspoon poultry seasoning

• 4 teaspoons garlic salt

• 2 teaspoons black pepper

• 2 cups all-purpose flour

• 8–10 chicken pieces (legs, thighs, or breast pieces)

How to Make the Best Southern Fried Chicken Batter

Step 1: Prep the Wet Mix
In a bowl, whisk together the beaten eggs and milk until well blended.

Step 2: Season the Flour
In a large plastic bag (or mixing bowl), combine flour, garlic salt, black pepper, poultry seasoning, and paprika.

Step 3: Coat the Chicken
Add 3–4 chicken pieces at a time to the flour mixture, seal (if using a bag), and shake to coat evenly.

Step 4: Double Dip
Dip the flour-coated chicken into the egg mixture, then return it to the flour mixture for a second coating. This double-dip method is what makes the crust extra crispy!

Step 5: Fry
In a deep skillet, heat about 3 inches of frying oil (peanut oil works best, unless there are allergies) to 365°F (185°C). Fry chicken until browned on all sides.

Step 6: Finish Cooking
Reduce heat to medium-low and continue cooking for 20–30 minutes, or until chicken is fully cooked and juices run clear when pierced at the thickest part.

Step 7: Drain & Serve
Remove chicken from oil and place on paper towels to drain. Serve hot and enjoy that Southern crunch!

Tips for Success

• Use a meat thermometer—chicken is done when it reaches an internal temperature of 165°F (74°C).

• For extra flavor, marinate chicken in buttermilk for a few hours before breading.

• Don’t overcrowd the pan—fry in batches so the oil temperature stays steady.

• If making ahead, keep fried chicken warm in a 200°F oven until ready to serve.

Serving Ideas

Pair this crispy fried chicken with mashed potatoes, biscuits, coleslaw, or macaroni and cheese for the ultimate Southern feast.