The standard deep fried chicken batter consists of flour, seasoning and egg, with the option of buttermilk mixed with the egg for extra flavor. With just these few ingredients and some chicken, a restaurant-quality fried chicken is possible.
To make fried chicken batter, whisk 2 eggs with 1/4 cup of buttermilk and season to taste. Fill a mixing bowl with 1 cup of flour, salt, pepper. If desired, add cayenne pepper for spice or a touch of cornmeal for crunch. Prepare a tabletop fryer or deep frying pan with a high-heat oil, such as safflower, peanut or canola. Bring the oil up to 350 degrees. Fried chicken has a reputation for being finicky because it is difficult to control the heat of the oil and obtain the distinct, crispy breading on the outside of the bird, so it is important to ensure the oil temperature is correct.
Coat room-temperature chicken pieces in the flour mixture. Dredge the floured chicken pieces in the egg mix until they are thoroughly coated. Toss them once again in the flour. Don't be concerned if the batter is clumpy; that is what gives the dish a crispy texture once it is fried. Fry the chicken until it's golden brown, turning with tongs as needed. Using a meat thermometer, check that the internal temperature is 165 degrees. This ensures the chicken is done on the inside.