Southern Batter Fried Chicken


1 whole chicken cut up into 8 pieces
2 cups of flour
1 cup buttermilk
4 tbs of paprika
1 tbs garlic powder
1 tbs onion powder
kosher salt and fresh cracked black pepper to taste
Lard for frying (you may use canola oil if desired, however lard has much better flavor.)

This is a New Orleans version of fried chicken.

  • In a small bowl mix together the paprika, garlic powder and onion powder. Mix well
  • Season chicken pieces all over with salt and pepper.
  • Rub spice mixture into chicken, making sure to cover well.
  • Place chicken in a shallow baking dish and cover with aluminum foil.
  • Refrigerate for 1 to 2 hours to allow the rub mixture to penetrate.
  • In a large bowl add the flour with a dash of salt.
  • Add the butter milk and mix into a smooth batter.
  • Meanwhile heat the lard or oil to 360 degrees.
  • Add the rub coated chicken to the batter.
  • Let excess drain off and add the chicken to the oil in batches. (wings, breasts, thighs and legs)
  • Cook chicken until golden and crispy. The breasts will take the longest. about 20 minutes.





20 min


20 min


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