Southern Fried Chicken Batter Recipe

How to make Southern Fried Chicken Batter

Ingredients:

Marinade

500 mL (2 cups) buttermilk

7.5 mL (1 ½ tsp.) salt

7.5 mL (1 ½ tsp.) onion powder

7.5 mL (1 ½ tsp.) garlic powder

5 mL (1 teaspoon) cayenne pepper

2.5 mL (½ tsp.) allspice

8 chicken drumsticks with bone and skin

8 thighs with bone and skin

Breadcrumbs

450 g (3 cups) unbleached all-purpose flour

7.5 mL (1 ½ tsp.) mild smoked paprika

7.5 mL (1 ½ tsp.) cayenne pepper

7.5 mL (1 ½ tsp.) garlic powder

7.5 mL (1 ½ tsp.) onion powder

7.5 ml (1 ½ tsp.) mustard powder

7.5 mL (1 ½ tsp.) salt

Spicy mayonnaise

250 mL (1 cup) mayonnaise

15 mL (1 tablespoon) sambal oelek (chili sauce)

5 mL (1 teaspoon) honey

Preparation:

Marinade

1. In a bowl, mix buttermilk, salt, and spices. Add chicken and coat well. Cover and refrigerate for 12 hours.

2. Preheat oil in a deep fryer to 165°C (325°F). Line a baking sheet with paper towels.

3. Remove chicken from marinade without over-drying—coat chicken in flour mixture. Dip chicken a second time in marinade and coat again in flour mixture. Shake off excess. Set aside on a baking sheet.

4. Fry four to five pieces at a time for 15 minutes. Watch for splattering. If using a thermometer, it should read 82°C (180°F) when inserted in the center of a piece without touching the bone. Drain on the plate. Continue cooking with the remaining chicken.

Spicy mayonnaise

Meanwhile, in a bowl, mix all ingredients. Serve with the fried chicken.

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