In a large mixing bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). Set aside.

Prepare the Wet Ingredients:

In a shallow dish or pie plate, whisk together the buttermilk, eggs, and hot sauce (if using) until well combined.

Coat the Chicken:

Dip each piece of chicken into the buttermilk mixture, allowing any excess to drip off. Then dredge the chicken in the flour mixture, pressing lightly to ensure an even coating. For an extra-crispy crust, dip the chicken back into the buttermilk mixture and then again in the flour mixture.

Heat the Oil:

Heat about 2 inches of vegetable oil in a deep fryer or large skillet to 350°F (175°C). The oil should be hot enough to sizzle when a small amount of batter is dropped in.

Fry the Chicken:

Fry the chicken in batches, being careful not to overcrowd the pan. Cook for about 10-12 minutes per side, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (75°C). Use tongs to turn the chicken as needed.

Drain and Serve:

Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Serve hot.

Prep Time:

15 minutes

Cook Time:

25-30 minutes (depending on the size of the chicken pieces)

Total Time:

40-45 minutes

Nutrition (per serving, based on 4 servings):

Calories: 350

Total Fat: 18g

Saturated Fat: 3g

Cholesterol: 130mg

Sodium: 800mg

Total Carbohydrate: 25g

Dietary Fiber: 1g

Sugars: 2g

Protein: 22g

This Southern Fried Chicken Batter delivers that classic, crispy, and flavorful coating that makes fried chicken a beloved dish across the country. Perfect for picnics, family dinners, or any time you’re craving something truly comforting, this recipe ensures your chicken comes out perfect every time!