Southern Fried Chicken Batter

This Southern Fried Chicken Batter recipe uses flour, spices, eggs, milk, and soy sauce for a golden, crispy crust you’ll want to make on repeat.

this Recipe

There’s something kind of magical about frying chicken. It’s loud. It smells like home. And if you do it right—and even sometimes when you don’t—you end up with that kind of crunchy, juicy, soul-hugging bite that makes you forget about everything else.

I made this Southern Fried Chicken Batter one random Tuesday after work. I was exhausted, borderline hangry, and almost convinced we should just order pizza again (don’t judge). But I remembered we had chicken breasts in the fridge and flour in the pantry and figured, hey—why not go full Southern tonight?

And okay, yes—there was a moment where I thought, do I really want to deal with hot oil right now? But I’m telling you, the second that first piece of chicken hit the skillet and started crackling like a Fourth of July sparkler, I knew I’d made the right call. The smell took me right back to my grandma’s kitchen. She didn’t use soy sauce (that part’s mine), but the energy was the same. Comfort. Crispy. Maybe a little over-fried on the edges. Perfect.

Why You’ll Love This Southern Fried Chicken Batter Recipe?

It’s not complicated. And honestly? That’s kind of the point. This batter’s not here to impress with twenty secret ingredients or a two-day marinade. It’s here to work.

It gives you that just-right golden crust—crisp enough to crunch, thin enough not to overtake the chicken. The chili powder and paprika bring that subtle Southern heat (not “sweat-on-your-nose” heat—just enough to know it’s there). Garlic powder makes it feel like you actually tried. And soy sauce? Listen, I know it’s not traditional, but it does something. Adds a savory layer you don’t see coming.

What I love most? It’s forgiving. You can over-season a little, under-whisk the egg mix, fry a batch slightly too dark—and it still turns out really good. It’s home-cooked fried chicken, not some pressure-cooked restaurant version. A little imperfection just adds character.

Ingredient Notes:

Let’s keep it real—this is stuff you probably already have shoved in a drawer or tucked behind the peanut butter:

• Chicken breasts (3, boneless/skinless, sliced in half): You could totally use thighs or tenders. I just had breasts and wanted more crispy surface area.

• All-purpose flour (2 cups): The crunchy base. If you’re out, you could use a blend, but regular flour is your friend here.

• Garlic powder (1 tbsp): Just enough to give you that savory backbone.

• Chili powder (1 tbsp): It’s not spicy. Promise. It just makes the flavor pop.

• Paprika (1 tsp): Adds color and a little smoky warmth. I use regular, but smoked is fun too.

• Salt & pepper: No measurements here. Use your gut. Taste a pinch of the flour if you’re unsure.

• Milk (1 cup): Keeps the batter loose and tenderizes the chicken a bit.

• Eggs (2 large): Binder. No eggs = no crust.

• Soy sauce (1 tbsp): Just go with it. You’ll see.

• Oil for frying: I usually grab vegetable oil because it’s cheap and doesn’t burn too fast.

How To Make Southern Fried Chicken Batter?

Look, I won’t sugarcoat it—your kitchen might smell like oil for a bit, but the flavor payoff? So, so worth it.

Step 1: Shake up your dry ingredients.
Add the flour, garlic powder, chili powder, paprika, salt, and pepper to a large Ziploc bag. Shake it like you’re making popcorn in middle school science class. Don’t skip this—it’s the easiest way to mix it.

Step 2: Coat that chicken.
Toss your halved chicken breasts into the flour bag. Seal and shake again. Pretend you’re mad at it. It’ll help the flour stick.

Step 3: Whisk the wet stuff.
In a bowl, whisk together the milk, eggs, and soy sauce. Is it pretty? Not really. Does it matter? Not at all.

Step 4: Double coat it.
Grab the floured chicken, dip it in the egg mixture, then back into the flour bag for another coat. This is where the real crunch comes from. Trust me—don’t skip this step.

Step 5: Heat your oil.
Pour enough oil into a heavy skillet (like, 2 inches deep) and heat over medium-high. If you drop a pinch of flour in and it sizzles like it’s excited to be there, you’re ready.

Step 6: Fry till golden and glorious.
Gently lower in the chicken. Don’t crowd the pan—do it in batches. Fry each piece for about 4–5 minutes per side, until golden and cooked through (165°F inside, if you’re the thermometer type).

Step 7: Rest it on paper towels.
Pull the chicken out and let it sit on a paper towel-lined plate. Don’t skip this. It needs a breather. Also, it helps with that oil situation.

Storage Options:

Okay, real talk—there probably won’t be leftovers. But in case you overestimated how many people would be home for dinner:

• Fridge: Store in an airtight container for up to 3–4 days.

• Reheat: Oven or air fryer. No microwaves unless you want sad, soggy chicken.

• Freezer: Wrap it tight and freeze it for up to a month. Reheat from frozen in the oven until hot and crisp.

Variations and Substitutions:

Fried chicken batter isn’t sacred. You can absolutely mess with it and still make it taste amazing.

• Buttermilk instead of milk: Adds tang. Feels fancy.

• A splash of hot sauce in the egg mix: Yes please.

• Cornstarch in the flour (1 tbsp): Makes it extra crispy.

• Swap chicken for tofu or cauliflower: I see you, vegetarians.

• Wanna go spicier? Add cayenne. Or more chili powder. Or both.

• No soy sauce? Worcestershire works. Or skip it, honestly. It’ll still taste great.

What to Serve with Southern Fried Chicken Batter?

You’ve got crispy chicken. Now what?

• Mashed potatoes & gravy: The classic. You can’t go wrong.

• Mac & cheese: Because if you’re frying food, you might as well commit.

• Pickles: Cut through the richness with a little tang.

• Hot honey drizzle: Game. Changer.

• Biscuits or cornbread: Honestly, both. Let’s not pick sides.

Frequently Asked Questions:

Can I use thighs or drumsticks instead of breasts?
Absolutely. They’re juicier and more forgiving. You just need to cook them a bit longer.

Do I really need to double dip the chicken?
If you want a thick, crunchy crust? Yes. One dip is fine, but two? Two’s magic.

Is soy sauce traditional?
Nope. But it adds flavor that tastes like you marinated the chicken for hours—even if you didn’t.

That’s the story, friend. This Southern Fried Chicken Batter is my go-to when life needs crispy joy in a skillet. It’s simple. It’s honest. It’s a little messy. And it always brings people to the table—greasy fingers and all.

Try it. Tweak it. Make it yours. And if you do? Tell me what you served it with. Did you spice it up? Toss it in a sandwich? Eat it cold the next morning while standing in the kitchen in your pajamas? I’m here for all of it.

Keep the Flavor Coming – Try These:

Creamy Pasta with Asparagus and Bacon

Ham and Cheese Bites

Ham And Cheese Hash Brown Casserole

Southern Fried Chicken Batter

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

This Southern Fried Chicken Batter features a flavorful flour-based coating seasoned with garlic, chili powder, and paprika, double-dipped and pan-fried to crispy perfection—an easy, classic method for making golden, tender fried chicken at home.

PRINT PIN REVIEW SAVE Saved!

6 Servings

Ingredients

1x2x3x

• 3 boneless skinless chicken breasts, halved lengthwise
• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 teaspoon paprika
• Salt and black pepper to taste
• 1 cup milk
• 2 large eggs
• 1 tablespoon soy sauce
• Vegetable or canola oil for frying

Cook ModePrevent your screen from going dark

Instructions

 

Prepare the dry coating mixture

1. In a large, sealable plastic bag or shallow dish, combine the flour, garlic powder, chili powder, paprika, salt, and pepper. Seal the bag or mix thoroughly with a spoon to ensure even distribution of the seasonings.

Coat the chicken for the first time

1. Place the halved chicken breasts into the seasoned flour mixture. Seal the bag and shake, or press the pieces into the flour if using a dish, to coat them thoroughly on all sides. Set aside.

Prepare the egg wash

1. In a medium mixing bowl, whisk together the milk, eggs, and soy sauce until fully blended.

Double-dip the chicken

1. Remove the coated chicken from the flour mixture. Dip each piece into the egg wash, ensuring complete coverage. Then return the chicken to the flour mixture for a second coating. Shake or press until the pieces are evenly coated again.

Heat the oil

1. Pour several inches of oil into a deep-sided skillet or frying pan. Heat over medium-high heat until the oil reaches approximately 350°F (175°C), or until a pinch of flour dropped into the oil sizzles immediately.

Fry the chicken

1. Carefully place the coated chicken into the hot oil. Fry for approximately 4–5 minutes per side, or until the crust is golden brown and the internal temperature of the chicken reaches at least 165°F (74°C). Avoid overcrowding the pan—cook in batches if necessary.

Drain and serve

1. Remove the fried chicken from the skillet and place on a paper towel-lined plate to drain any excess oil. Let rest briefly before serving.

Notes

To make this recipe gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend suitable for frying. Ensure the soy sauce used is certified gluten-free, as many traditional varieties contain wheat. All other ingredients are naturally gluten-free but always verify product labels, especially for spices and condiments, to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/