Southern Fried Chicken Batter – OH MY WORD, KEEP THIS

This classic recipe is made-from-scratch Southern fried chicken at its easiest. Crispy and juicy, it’s sure to be a family favorite. There’s also no need for a long marinade in  buttermilk, so you don’t have to plan ahead.

The two-part batter simply consists of dredging the chicken in a  milk and egg mix, then giving it a quick shake in seasoned flour. This dish calls for bone-in pieces—however, other recipes use boneless chicken breasts or boneless chicken thighs with equally delicious results.

Serve the chicken alongside mashed potatoes, coleslaw, creamed corn, or another vegetable side dish.

*Ingredients:

• ° 2 cups all-purpose flour
• ° 2 teaspoons of black pepper
• ° 2 teaspoons of paprika
• ° 4 teaspoons of garlic salt
• ° ½ teaspoon poultry seasoning mix
• ° 1 cup buttermilk
• ° 2 beaten eggs

• *Instructions

   

   

  FIRST STEP:

  In a bowl, mix the beaten  eggs with the buttermilk
  In another bowl, combine the flour, poultry seasoning, garlic salt, paprika and black pepper, then place in a large ziploc bag

  SECOND STEP:

  Place the chicken pieces in the bag and shake the bag to coat all the pieces
  Remove the chicken and dip each piece in the egg mixture

  THIRD STEP:

  Dip each piece of chicken into flour mixture one more time, shaking off excess.
  Heat the oil in a heavy-bottomed skillet to 375*

  FOURTH STEP:

  Brown the chicken on each side then reduce the heat in the pan.
  Allow the chicken to continue cooking for 20 to 30 minutes, depending on the size.

  FIFTH STEP:

  The internal temperature of the chicken should reach 165* before serving.
  Drain on absorbent paper and serve.

  Enjoy!