southern fried chicken wet batter recipe
The Best southern fried chicken wet batter recipe
I’m so excited to share this southern fried chicken wet batter recipe with you all. This dish has been a staple in our household for years, and I just can’t get enough of it. The combination of the crispy exterior and juicy interior is absolute perfection.
My kids love it when I make it for them, and it’s always a hit at family gatherings. The best part is that it’s incredibly easy to make, and the ingredients are probably already in your pantry. I’ve tried many different variations of this recipe over the years, but this one remains my favorite.
It’s a classic for a reason! The key to making great southern fried chicken is in the wet batter, which is made with buttermilk, hot sauce, and spices. It’s what gives the chicken its signature flavor and texture.
I like to use a mixture of all-purpose flour and cornstarch to coat the chicken, as it helps it stay crispy on the outside and tender on the inside. My family loves when I serve this dish with a side of mashed potatoes or coleslaw, but honestly, it’s just as good on its own. One of the things I love about this recipe is how versatile it is.
You can make it in large batches for a crowd or individual servings for a quick weeknight dinner. It’s also a great way to get your kids involved in cooking, as they can help with the prep work and coating the chicken. Plus, it’s a healthier option than traditional fried chicken, thanks to the buttermilk batter which helps to tenderize the meat without adding extra fat.
Southern Fried Chicken with Wet Batter
This recipe features crispy fried chicken with a wet batter, perfect for a Southern-style meal. The chicken is coated in a flavorful batter and fried to golden perfection.
🥘Ingredients
For the Wet Batter
For the Chicken
For Frying
👨🍳Directions
Set aside.
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Southern Fried Chicken with Wet Batter Works
This southern fried chicken wet batter recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need a quick weeknight dinner solution.
One of my favorite things about this recipe is how easy it is to store leftovers – simply place them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.
To reheat, simply bake them in the oven at 300°F (150°C) for about 10-15 minutes or until crispy again.
❓ Frequently Asked Questions About Southern Fried Chicken with Wet Batter
Q: What type of flour do I need for this recipe?
You’ll want to use all-purpose flour for this recipe. I like to use a mixture of all-purpose flour and cornstarch to coat the chicken, as it helps it stay crispy on the outside and tender on the inside.
Q: Can I use regular milk instead of buttermilk?
No, you’ll want to use buttermilk for this recipe. The acidity in buttermilk helps to tenderize the meat and gives it a tangy flavor.
Q: How long does it take to cook this recipe?
The cooking time will depend on how large your chicken pieces are. Generally, you’ll want to cook them at 375°F (190°C) for about 20-25 minutes, or until they’re golden brown and crispy.
Q: Can I make this recipe ahead of time?
No, you should only prepare the wet batter up to 24 hours in advance. You can coat the chicken up to 2 hours before frying if you like.
Q: Is this recipe suitable for vegetarians?
No, this recipe contains chicken and should not be served to vegetarians.
