Batter Fried Chicken Recipe

Why You’ll Love This Recipe

This batter fried chicken recipe is a great way to enjoy ultra-crispy chicken without needing a long marinade or breading process. The seasoned batter adds flavor and texture, and the inside stays tender and juicy. It’s perfect for weeknight dinners, picnics, parties, or game day spreads. It’s also versatile—you can spice it up or keep it mild to suit everyone’s taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken pieces (drumsticks, thighs, or boneless strips)
• All-purpose flour
• Cornstarch
• Baking powder
• Eggs
• Milk or buttermilk
• Salt
• Black pepper
• Garlic powder
• Paprika
• Cayenne pepper (optional)
• Oil for deep frying

Directions

1. Pat the chicken pieces dry and season them lightly with salt and pepper.
2. In a bowl, mix all-purpose flour, cornstarch, baking powder, salt, garlic powder, paprika, and cayenne (if using).
3. In another bowl, whisk together eggs and milk or buttermilk until well combined.
4. Slowly add the wet mixture into the dry ingredients, whisking until a smooth batter forms. It should be thick enough to coat the chicken.
5. Heat oil in a deep fryer or large pot to 350°F (175°C).
6. Dip each chicken piece into the batter, letting excess drip off, then carefully lower into the hot oil.
7. Fry the chicken in batches for 8–12 minutes depending on size, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
8. Remove and place on a wire rack or paper towels to drain excess oil.
9. Let it rest a few minutes before serving.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

• Add hot sauce to the batter for extra kick.
• Use different seasonings like onion powder, thyme, or smoked paprika for unique flavor.
• Try boneless chicken tenders for a quick-cook version.
• Replace milk with buttermilk for a tangier taste and extra tenderness.
• Serve with honey, spicy mayo, or dipping sauces for variety.

Storage/Reheating

Store leftover batter fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 10–15 minutes or until hot and crispy again. Avoid microwaving, as it will make the coating soggy.

FAQs

Can I use boneless chicken?

Yes, boneless chicken breasts or thighs work great and cook faster than bone-in pieces.

What makes the batter so crispy?

The combination of flour, cornstarch, and baking powder helps create a light, crispy texture.

Can I make this gluten-free?

Yes, you can use a gluten-free flour blend and ensure the cornstarch is gluten-free.

Do I need to marinate the chicken?

No marinating is required, but you can season the chicken and let it sit for 15 minutes if desired.

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Can I bake instead of fry?

Batter-fried chicken is best deep-fried. Baking will not produce the same crispy coating.

Can I make the batter ahead of time?

It’s best to use the batter right after mixing to keep the baking powder active.

What oil is best for frying?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Why is my chicken batter falling off?

Make sure the chicken is dry before dipping, and avoid overcrowding the pan when frying.

Can I freeze batter fried chicken?

It’s best fresh, but you can freeze cooked pieces and reheat them in the oven. The texture may change slightly.

Conclusion

Batter fried chicken is the ultimate comfort food—crispy on the outside, juicy on the inside, and full of flavor. Whether you’re making a family dinner or preparing for a party, this easy and satisfying recipe delivers every time. Give it a try and enjoy the crunchy, homemade goodness.

Batter Fried Chicken Recipe

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Batter fried chicken is a crispy, juicy comfort food made by dipping seasoned chicken pieces in a flavorful batter and deep frying until golden. It’s crunchy outside, tender inside, and packed with flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Deep Frying
• Cuisine: American
• Diet: Halal

Ingredients

• 2–3 lbs chicken pieces (drumsticks, thighs, or boneless strips)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 2 eggs
• 1 cup milk or buttermilk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• Oil for deep frying

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Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper.
2. In a bowl, mix flour, cornstarch, baking powder, salt, garlic powder, paprika, and cayenne pepper (if using).
3. In a separate bowl, whisk together eggs and milk or buttermilk until smooth.
4. Gradually add the wet mixture into the dry ingredients, whisking to form a smooth, thick batter.
5. Heat oil in a deep fryer or heavy pot to 350°F (175°C).
6. Dip chicken pieces in the batter, let the excess drip off, and gently place in the hot oil.
7. Fry in batches for 8–12 minutes, turning occasionally, until golden brown and fully cooked (165°F internal temp).
8. Remove and drain on a wire rack or paper towels.
9. Rest a few minutes before serving hot.

Notes

• Use buttermilk for a tangier batter and tender chicken.
• Don’t overcrowd the pan to avoid dropping the oil temperature.
• Check internal temperature with a thermometer to ensure doneness.
• Let batter rest a few minutes after mixing for a fluffier coating.
• Use a neutral high-smoke point oil for best results.

Nutrition

• Serving Size: 1 piece
• Calories: 350
• Sugar: 1g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 95mg