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Batter-Fried Chicken (Easy & Extra-Crispy) Recipe

ByLily
Jump to Recipe· 4.8 from 6 reviews

I’m so excited to share this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe with you because it quickly became my go-to when I want that perfect crunchy chicken without the fuss. It’s the kind of fried chicken that’s golden, flavorful, and oh-so-crisp, all thanks to a simple batter that’s surprisingly easy to whip up. Whether you’re cooking for a casual family dinner or impressing friends at a weekend gathering, this recipe really shines every time.

What I love about this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe is that the batter strikes the perfect balance between light and crunchy, avoiding that heavy, greasy feeling some fried chicken gets. It works beautifully for bone-in pieces, ensuring every bite is juicy inside with a satisfyingly crispy crust. Trust me, once you try it, you’ll wonder how you ever made fried chicken any other way!

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Why This Recipe Works

  • Crispiness That Lasts: The blend of all-purpose flour and cornstarch keeps the coating light and crunchy without getting soggy quickly.
  • Flavorful Brine: Soaking the chicken in a simple salt and sugar brine locks in juiciness and adds subtle sweetness and seasoning throughout.
  • Perfect Oil Temperature: Keeping the oil between 300°F and 325°F ensures even cooking and a golden-brown crust without burning.
  • Simple Ingredients, Big Results: No weird additives here—just pantry staples delivering big flavor and crunch.
A white plate is filled with seven pieces of fried chicken, each piece coated in a golden brown, crispy skin with a bumpy texture and small black pepper specks scattered on the surface. The chicken pieces vary in shape, including drumsticks and other sections, all piled closely together to fill the plate. The plate sits on a white marbled surface, with a close-up view that highlights the crunchy texture and warm color of the fried coating. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe has a job, from seasoning and tenderizing to creating that irresistible crust. Using common kitchen staples, you’ll find how the combination really sets this recipe apart.

  • Chicken pieces: Bone-in, skin-on pieces deliver succulent meat and crispy skin; halving chicken breasts ensures even cooking.
  • Kosher salt: Essential for the brine and seasoning; kosher salt dissolves quickly without overpowering flavor.
  • Granulated sugar: Balances saltiness in the brine and helps achieve a golden crust during frying.
  • All-purpose flour: Forms the base of the batter, providing structure and a mild flavor.
  • Cornstarch: Key to extra crispiness by reducing gluten formation and creating a lighter texture.
  • Black pepper: Freshly ground for bold, fresh heat that permeates the crust.
  • Paprika & cayenne pepper: Adds color and a gentle smoky-spicy kick without overpowering.
  • Baking powder: Helps the coating puff up slightly for a textured, airy bite.
  • Cold water: Keeps the batter cool, which is important for a crisp finish.
  • Vegetable or peanut oil: Neutral oils with high smoke points perfect for deep frying.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe a bit depending on my mood and what we’re serving it with. It’s so versatile that a little personalization gives each batch a unique flavor profile that’s just right for you.

  • Spice it up: I’ve added extra cayenne or swapped paprika for smoked paprika when I want more smoky heat—my family loved the kick.
  • Herby twist: Try adding dried herbs like thyme or oregano to the batter. It’s surprising how fresh herbs change up the flavor.
  • Gluten-free version: I’ve swapped the all-purpose flour with a gluten-free blend and it still comes out incredibly crispy.
  • Batch size: Feel free to halve or double the recipe easily, great for simple weeknight dinners or bigger gatherings.

Step-by-Step: How I Make Batter-Fried Chicken (Easy & Extra-Crispy) Recipe

Step 1: Brining for Juicy Chicken

I always start by making a simple brine with water, kosher salt, and sugar to soak the chicken pieces for about an hour. This step is a game-changer—keeping your chicken tender and flavorful deep inside while the skin crisps up later. Just be sure to pat the chicken completely dry after the brine; moisture is the enemy of crispiness!

Step 2: Whisk Up That Perfect Batter

While the chicken soaks, mix the dry ingredients—flour, cornstarch, spices, baking powder, and salt—then whisk in the cold water until you get a smooth batter. Keep it chilled in the fridge while the chicken brines. If the batter thickens too much, don’t panic! Just whisk in cold water a tablespoon at a time until it resembles pancake batter.

Step 3: Oil Temperature & Frying Magic

Heat your oil in a deep pot or Dutch oven to 350°F. This is crucial—too hot and the coating burns; too cool and it gets soggy. Dip the dried chicken pieces into the batter, letting the excess drip off before gently lowering them into the oil. Fry in batches to avoid crowding, keeping that oil steady between 300°F and 325°F for even doneness and browning.

Step 4: Perfect Golden Brown & Juicy Inside

Fry the chicken until it’s deep golden and the internal temperature hits 160°F for white meat or 175°F for dark meat—usually 12 to 25 minutes depending on size. Then, set the pieces on a wire rack to drain so the crust stays crisp all around. Be patient here, it pays off with every bite!

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Tips from My Kitchen

  • Pat Dry Every Time: I can’t stress enough how drying the chicken well after brining helps the batter cling and crisp perfectly.
  • Don’t Crowd the Pot: Fry in batches so the temperature stays steady, ensuring a beautifully golden crust.
  • Batter Consistency: Keep your batter like pancake batter—too thick makes it gummy, too thin won’t coat properly.
  • Rest on Wire Rack: Avoid paper towels since the steam softens the crust, a wire rack is a crispy chicken’s best friend.

How to Serve Batter-Fried Chicken (Easy & Extra-Crispy) Recipe

A white plate holds nine pieces of golden-brown fried chicken with a crispy textured coating, arranged neatly but slightly overlapping. To the top right, a white bowl is filled with bright yellow corn kernels topped with a small square of melting butter. To the top left, there is a bowl of creamy mashed potatoes shaped with a central well filled with brown gravy, and more gravy drizzled around, sprinkled with black pepper. Below the mashed potatoes, a white bowl holds multiple round golden biscuits with soft textured tops, with two separate biscuits resting next to the bowl. The setting is on a white marbled surface with a green and white checkered cloth partially visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love tossing a little chopped fresh parsley or sliced green onions over the chicken right before serving. It adds a pop of color and a touch of freshness that balances all the crispy goodness. Sometimes, a sprinkle of flaky sea salt right out of the fryer makes it even more irresistible.

Side Dishes

For sides, my favorites are creamy mashed potatoes, coleslaw with a tangy dressing, or simple roasted veggies to lighten things up. Cornbread with honey butter is a sweet, comforting companion, and if I’m feeling indulgent, mac and cheese has to be there for the ultimate comfort combo.

Creative Ways to Present

For special occasions, I like to serve this crispy chicken on a big wooden board with lemon wedges and a trio of dipping sauces—like honey mustard, spicy aioli, and a classic ranch. It turns a simple meal into a fun sharing platter. Wrapping leftovers in parchment paper for picnic-style lunches is another fun way to enjoy it.

Make Ahead and Storage

Storing Leftovers

I store leftover Batter-Fried Chicken (Easy & Extra-Crispy) Recipe in an airtight container lined with paper towels to absorb any moisture. Keeping it in the fridge for up to 3 days works well, but make sure to bring the chicken back to room temperature before reheating for even warming.

Freezing

Freezing the chicken is definitely possible—I like to flash freeze each piece on a baking sheet, then transfer them to a zip-top freezer bag. This way they stay separate and don’t clump up. When you’re ready to eat, thaw overnight in the fridge before reheating.

Reheating

To keep that crisp crust on reheating, I use a low oven (about 300°F) and bake the pieces on a wire rack for 15-20 minutes. This warms them through without steaming the crust soggy like a microwave would. I’ve found that reheating in a skillet with a bit of oil works well too, if you’re in a hurry.

FAQs

  1. Can I use boneless chicken for this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe?

    Yes, you can! However, cooking times will be shorter for boneless pieces like thighs or breasts. Keep a close eye on the oil temperature and use a meat thermometer to avoid overcooking. Boneless chicken will crisp up beautifully with this batter.

  2. What happens if I don’t dry the chicken after brining?

    Moisture prevents the batter from sticking properly and will cause the crust to be soggy instead of crispy. Patting the chicken dry thoroughly is the most important step for that extra-crispy texture you want.

  3. Can I prepare the batter ahead of time?

    You can prepare the batter while the chicken brines, but it’s best used fresh or kept chilled for no more than an hour. If it thickens, just whisk in cold water a tablespoon at a time to get the right consistency again.

  4. What oil is best for frying this chicken?

    Vegetable or peanut oil are excellent choices because they have a high smoke point and neutral flavor, which help achieve evenly fried, crisp chicken without imparting unwanted flavors.

Final Thoughts

This Batter-Fried Chicken (Easy & Extra-Crispy) Recipe holds a special place in my kitchen because it combines simplicity with incredible flavor and crunch. It’s like that comforting hug of fried chicken you crave, but with a reliable method you can trust every time. I hope you give it a try soon and make it your own—it’s one of those recipes that feels like a little celebration every time you bite into it!

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Batter-Fried Chicken (Easy & Extra-Crispy) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

This easy and extra-crispy Batter-Fried Chicken recipe features juicy bone-in, skin-on chicken pieces soaked in a flavorful brine and coated in a light, crispy batter made from a blend of all-purpose flour and cornstarch. Perfectly fried to golden brown perfection, this classic dish delivers delicious crunch and tenderness every time.

Ingredients

For the Fried Chicken Brine

  • 1 quart (4 cups) cold water
  • 1/4 cup kosher salt
  • 1/4 cup granulated sugar
  • 4 pounds bone-in, skin-on chicken pieces (halve each chicken breast crosswise and separate leg quarters into thighs and drumsticks)

For the Fried Chicken Batter

  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 5 teaspoons freshly ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt, plus more to taste
  • 1 3/4 cups cold water
  • 3 quarts (12 cups) vegetable oil or peanut oil, for frying

Instructions

  1. Make the chicken brine: In a large bowl, whisk together 4 cups cold water, 1/4 cup kosher salt, and 1/4 cup granulated sugar until fully dissolved. Add the chicken pieces, cover, and refrigerate for 60 minutes to brine.
  2. Prepare the fried chicken batter: While the chicken is brining, combine 1 cup all-purpose flour, 1 cup cornstarch, 5 teaspoons freshly ground black pepper, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 2 teaspoons baking powder, and 1 teaspoon kosher salt in a large bowl. Pour in 1 3/4 cups cold water and whisk until smooth. Cover and refrigerate the batter.
  3. Heat the oil: Heat 3 quarts of vegetable or peanut oil in a deep-sided pot or Dutch oven over medium-high heat until it reaches 350°F (176°C). Prepare a wire rack on a rimmed baking sheet to drain fried chicken.
  4. Prepare chicken for frying: Remove chicken from the brine and pat each piece completely dry with paper towels. Whisk batter to recombine, thinning with cold water one tablespoon at a time if needed until it resembles pancake batter.
  5. Fry the chicken in batches: Dip half of the chicken pieces in the batter, coating evenly, then carefully place them in the hot oil. Maintain oil temperature between 300°F and 325°F (149°C and 163°C) while frying. Cook chicken until deep golden brown and meat reaches 160°F (71°C) for white meat or 175°F (79°C) for dark meat, about 12 to 25 minutes depending on piece size.
  6. Drain the fried chicken: Remove chicken pieces and place on the wire rack to drain excess oil. Bring the oil temperature back up to 350°F (176°C) before frying the remaining chicken pieces in the same manner.
  7. Serve the chicken: Enjoy the fried chicken hot, warm, at room temperature, or cold the next day as leftovers.

Notes

  • Thin the batter by adding cold water a tablespoon at a time if it thickens too much after refrigeration, to achieve pancake batter consistency.
  • Pat the chicken pieces completely dry after brining to ensure batter sticks properly.
  • Use a combination of all-purpose flour and cornstarch for the batter to achieve a light, crispy crust—do not substitute with other flours.
  • Do not overcrowd the pot while frying to prevent chicken pieces from sticking together; fry in batches.
  • Let the oil temperature return to 350°F between batches to avoid soggy coating.
  • This recipe is dairy-free by default. To make it gluten-free, substitute the all-purpose flour with gluten-free all-purpose flour.

Nutrition

  • Serving Size: 1 serving
  • Calories: 600 kcal
  • Sugar: 3 g
  • Sodium: 900 mg
  • Fat: 40 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 28 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 40 g
  • Cholesterol: 120 mg

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