Southern Fried Chicken Batter

Instructions

1. Marinate the chicken
   In a large bowl, combine buttermilk, salt, pepper, and paprika.
   Add chicken, cover, and refrigerate at least 2 hours (overnight is best).

2. Prepare the batter
   In a large bowl, whisk together flour and all seasonings.

3. Dredge the chicken
   Remove chicken from buttermilk, letting excess drip off.
   Coat thoroughly in the seasoned flour.
   (For extra-crispy chicken: dip back into buttermilk, then flour again.)

4. Rest the coating
   Let coated chicken rest on a rack for 10–15 minutes — this helps the batter stick and crisp.

5. Fry
   Heat oil to 350°F (175°C).
   Fry chicken in batches 12–15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).

6. Drain & serve
   Drain on a wire rack or paper towels. Serve hot.

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