Batter-Fried Chicken
Let Me Tell You About This Batter-Fried Chicken I Can’t Stop Making
Okay, real talk—batter-fried chicken is the kind of thing I swore I’d never tackle at home. Used to think it belonged to fancy diners, your aunt’s Sunday table, or some mystical Southern granny on a cooking show. But then, ages ago, a friend bet me I couldn’t make it without the skin slipping off (rude, but true). It took me three ridiculous tries, burnt fingertips, and one slightly tragic attempt with sparkling water instead of milk (hint—in my kitchen, that was a flop). But now? Now I basically fry up a batch whenever an occasion needs jazzing up. Or, you know, when it’s a rainy Wednesday. Plus, the smell brings everyone running—I swear my teenager can smell it form a mile off.
Why I Always Come Back to This Recipe
I make this when comfort is all I want (which, honestly, is pretty often). My family goes crazy for this; they’ve started calling dibs on the last drumstick before I even get the batter out. What makes it better? It’s actually not that fussy, once you get past the battering-your-kitchen phase. And look, maybe it’s just me, but I think even the process feels kinda satisfying, like I’m turning chaos into crispy delicious order—if only for an evening. Sometimes the batter doesn’t stick perfectly but hey, nobody’s ever left the table hungry.
The Stuff You Need (With My Lazy Day Substitutes)
- Chicken pieces: 1.5 kg, cut up—legs, thighs, wings, whatever you like. (Honestly, I’ve used boneless thighs too.)
- All-purpose flour: 1 cup. (Self-raising works in a pinch, but you get a different crunch.)
- Cornstarch: About 1/3 cup. (I tried potato starch once. Not bad, but not quite the same lift.)
- Baking powder: 1 teaspoon. (If you skip it, your batter won’t puff as much—learned that the hard way.)
- Salt: A good teaspoon, maybe a bit more.
- Paprika: 1 tsp for color + vibe; add cayenne if you like a kick.
- Garlic powder & black pepper: A big pinch of each. (My grandmother swore by Lawry’s, but any works.)
- Eggs: 2 large ones. (No eggs? Mayo is an odd swap, but it actually does the job in a pinch.)
- Milk (or buttermilk): 1 cup. (I’ve used diluted yoghurt once—tangy, in a good way.)
- Oil for frying: Something neutral—vegetable, canola, or even lard if you’re feeling wild and have a forgiving smoke detector.
Here’s How It All Comes Together (Don’t Stress the Bubbles)
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Soak the chicken (optional but lovely):
I like to plop my chicken in buttermilk with a sprinkle of salt and pepper for an hour or more. But sometimes, it’s straight from the fridge—no judgment. -
Whisk the batter:
In a big bowl, combine flour, cornstarch, baking powder, and those lovely spices. In another bowl (yes, extra dishes—sorry), beat the eggs and milk. Pour wet into dry, whisking til it’s smooth-ish; don’t sweat a lump or two. It will look goopy—that’s perfect. -
Dredge the chicken:
Use tongs or your fingers (I just use my hands, eggs be damned). Dip each piece in the batter. Let the extra run off—this is where I sneak a bite of uncooked batter (probably a bad idea, but I can’t help it!). -
Get frying:
Heat about 2 inches of oil in your biggest, heaviest pot to 175°C (350°F)—ish. I use a thermometer, but honestly, if bubbles gather around a chopstick, you’re good to go. Fry chicken in batches; don’t crowd them. Turn halfway, fry til deeply golden, about 12–15 minutes depending on size. Sometimes darker is better. Drain on a rack or paper towels. -
Breathe. Then eat.
That’s it! Open a window—you’ll need it.
Stuff I’ve Learned (Usually the Messy Way)
- If you want the crispiest chicken, don’t skip the cornstarch.
- Actually, I find it works better if I let the battered chicken sit for ten minutes before frying—odd, but makes a difference.
- If your first batch is soggy, your oil probably wasn’t hot enough. I used to get impatient. Learn from my impatience.
- Your kitchen’s gonna smell like a fried food carnival for a day. Just embrace it.
Things I’ve Tried (Some Worked, Some…meh)
- Beer batter: Once, I swapped milk for beer. It was fun—tasted a bit pubby, less kid-friendly but tasty with mustard.
- Spicy style: Dumped in a heap of chili flakes. The redness was wild, tasted great cold later.
- Kid hack: Dipped nuggets instead of full pieces; perfect for impatient little hands, although the batter doesn’t stick as nicely.
- Sparkling water: I saw this on Serious Eats and thought it would work. It was… fine. Texture’s a bit thin for me, but maybe you’ll like it?
Do You Need Fancy Equipment? Not Really
I use a deep pot, honestly. A Dutch oven is nice if you have one, it’s just heavier to drag out. Don’t own a thermometer? Splash a rice grain in the oil—if it sizzles and spins, you’re close! (Just don’t blame me if your smoke alarm hates you.) Skimmer or tongs help a lot. Foil-lined baking sheet for draining is my unofficial MVP.
How It Keeps (Or Not, in My House)
Technically, it’ll keep in the fridge up to three days in a sealed container. Practically? Good luck. I don’t think ours has ever survived until breakfast, but if you do get leftovers, pop them on a wire rack in a hot oven (180°C) for 10-ish minutes. Not exactly Day 1 crisp, but tasty—kind of like cold pizza, but chicken. Don’t freeze battered chicken unless you like heartbreak.
What Do I Eat This With?
Mashed potatoes and corn are my defaults, but last week I totally cheated and served it in homemade sandwich buns with pickles (everybody stopped talking, so I’ll count that as a win). Try it with a glug of hot honey—or if you want to really up the ante, follow this hot honey recipe from Bon Appetit. We sometimes just eat it cold because… well, why not?
Pro Tips, Most Learned the Hard Way
- I once tried to fry too many pieces at once—don’t. You lose that crunch and everything goes pale and a bit sad looking.
- If the batter looks thin, just add a spoonful more flour. It’s not rocket science.
- Don’t skip draining fried chicken on a rack if you can—it really is worth the hassle. Paper towels get soggy fast (but hey, use whatever’s in the drawer).
- A heavy pot keeps the temperature steady. But a saucepan works. Just fry in smaller batches.
FAQ (For the Folks Who’ve Actually Asked Me!)
- Can I make this gluten-free? Yup, rice flour works pretty well—just skip the wheat stuff and sub in. Actually, gluten-free people at my table say it’s just as crispy.
- Do I have to use buttermilk? Not at all; milk or plain yogurt works fine. Sometimes I forget and use water. (It’s OK, just don’t tell the food snobs.)
- Why is my batter falling off? Oh, this drove me mad! Usually, it’s ’cause the chicken was too wet or the oil too cool. Try drying your pieces and getting your oil nice and hot.
- Can I bake instead of fry? You could try; in fact, I did once and it was… edible. Not as crunchy, though. But it does mean less splatter everywhere.
- Is it safe to double-batter? Absolutely, for a monster crunch. It’s a bit harder to eat politely, but who’s judging?
- What if I don’t have cornstarch? Potato starch is okay, or just use more flour. Not the end of the world.
- Do you have a video? Not yet, but I learned a lot from YouTube, like this tasty fried chicken how-to.
Anyway, if you give this a go, let me know how it turns out—unless your smoke alarm goes off, in which case, maybe keep that secret between us.
Ingredients
- 1.5 kg (3.3 lbs) chicken pieces (drumsticks, thighs, or breasts)
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 2 cups cold water or club soda
- Vegetable oil, for frying
Instructions
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1Pat chicken pieces dry with paper towels and season lightly with salt and pepper.
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2In a large bowl, whisk together flour, cornstarch, salt, black pepper, paprika, and garlic powder.
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3Gradually add cold water or club soda to the dry ingredients, whisking until a smooth batter forms.
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4Dip each chicken piece into the batter, ensuring it is fully coated and allowing excess to drip off.
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5Heat 2–3 inches of vegetable oil in a deep fryer or large pot to 175°C (350°F).
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6Carefully add chicken to the hot oil in batches. Fry for 12–15 minutes, turning once, until golden brown and fully cooked. Drain on paper towels. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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