Southern Fried Chicken Batter
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.
6 Servings
Ingredients
- 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
Instructions
Prepare the dry coating mixture
- 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
- 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
- In a medium mixing bowl, whisk together the milk, eggs, and soy sauce until fully blended.
Double-dip the chicken
- 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
- 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
- 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
- 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.