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

BySarah
Jump to Recipe· 4.9 from 3 reviews

I have to tell you, this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe is one of those go-to dishes that always impress, whether it’s a weeknight dinner or a weekend get-together. What makes it truly special is that perfectly crisp batter coating that stays crunchy without being greasy—a texture that’s just hard to beat. When you bite into this chicken, you’re greeted with tender, juicy meat inside and a crackly, flavorful crust outside, and honestly, it’s addictive.

I’ve made this recipe more times than I can count, and what really makes it worth trying is how approachable it is. With a straightforward batter and a simple brine, it’s accessible even if you’re not a pro fryer, and you’ll get consistent, restaurant-quality results from your home kitchen. The Batter-Fried Chicken (Easy & Extra-Crispy) Recipe is a true crowd-pleaser and a prime example of how easy it is to elevate classic comfort food with just a few tips and the right technique.

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Why This Recipe Works

  • Perfectly Crisp Batter: The combo of all-purpose flour and cornstarch delivers that unmatched light and crispy crust without being heavy or greasy.
  • Flavorful Brine: Brining the chicken ensures juicy, tender meat inside, making each bite flavorful from the inside out.
  • Temperature-Controlled Frying: Keeping the oil between 300°F and 350°F guarantees even cooking and prevents soggy or burnt crusts.
  • Easy to Customize: The seasoning balance lets you dial up the heat or keep it mild depending on what you and your family love.
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

The ingredients in this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe are simple but thoughtfully chosen to work in harmony for great texture and taste. Shopping fresh chicken pieces with skin on and bone-in makes a world of difference, and the mix of spices in the batter adds that deep, layered flavor that elevates plain fried chicken.

  • Cold water (for brine and batter): Using cold water keeps the brine and batter cool, which is crucial for a crispy batter texture.
  • Kosher salt: It seasons the chicken meat perfectly during brining and also enhances the batter flavor.
  • Granulated sugar: Helps balance savory flavors and enhances browning for a beautiful golden crust.
  • Bone-in, skin-on chicken pieces: These retain moisture better and the skin crisps up delightfully in the batter.
  • All-purpose flour: Forms the base of the batter and combined with cornstarch, it gives you that signature crispiness.
  • Cornstarch: Critical for a light, crackly coating—it’s my go-to secret ingredient for batter fried chicken.
  • Freshly ground black pepper, paprika, cayenne pepper: These spices add a zingy warmth and subtle heat that’ll keep you coming back for more.
  • Baking powder: Makes the batter puff slightly, creating a crispier texture.
  • Vegetable or peanut oil: Both have high smoke points, perfect for frying without burning the batter.
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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.

Tweak to Your Taste

I’ve played around with the seasoning a bit through trial and error, and I encourage you to make this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe your own. Don’t hesitate to adjust the heat from cayenne or add your favorite spices to the batter for a personal touch—maybe smoked paprika for a subtle smoky note or garlic powder for extra depth.

  • Variation: When I want a milder flavor for the kids, I tone down the cayenne but keep the pepper and paprika strong for aroma and taste. It still comes out deliciously crispy and flavorful.
  • Gluten-Free: I’ve swapped the all-purpose flour for a gluten-free flour blend in a pinch and it turns out pretty close to the original, just keep an eye on consistency.
  • Extra Crispy: Double dip the chicken in the batter if you want an even crunchier crust—just be mindful of the frying time and oil temperature.

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

Step 1: Brine for Juiciness

Start by whisking together cold water, kosher salt, and granulated sugar in a large bowl until fully dissolved. Then, add your chicken pieces, cover, and refrigerate for an hour. I never skip this step because the brine works wonders to keep the chicken juicy and seasoning-infused all the way through. Just be sure to pat the chicken completely dry after brining—it’s the most important step for the batter to stick well!

Step 2: Mix That Crispy Batter

While the chicken is brining, whisk the flour, cornstarch, black pepper, paprika, cayenne, baking powder, and kosher salt together. Then slowly add cold water to create a smooth batter—think pancake batter thickness—and pop it in the fridge. Keeping the batter cold helps it cling better and fry up crispier. If it thickens too much after chilling, whisk in a little water one tablespoon at a time to loosen it just right.

Step 3: Fry to Golden Perfection

Heat your oil in a heavy-bottomed pot or Dutch oven to 350°F. Coat the chicken in the batter, letting excess drip off before carefully lowering the pieces into the oil. Keep your eye on the temperature—it’ll drop when you add the chicken, so adjust the heat to maintain between 300°F and 325°F for even cooking. Fry each batch until the crust is a deep golden brown and the internal temperature hits 160°F for white meat or 175°F for darker cuts, which can take about 12 to 25 minutes depending on size.

Step 4: Drain and Repeat

Drain your cooked chicken on a wire rack set over a rimmed sheet pan so it doesn’t sit in oil and lose crispiness. Bring your oil back up to 350°F before frying the next batch to keep that perfect crunch going. This method keeps every piece evenly crisp and delicious—trust me, it’s worth the little extra fuss!

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Pro Tips for Making Batter-Fried Chicken (Easy & Extra-Crispy) Recipe

  • Pat Dry Thoroughly: After brining, drying chicken completely is the key step to get that batter to cling and crisp perfectly.
  • Use a Thermometer: Monitoring your oil’s temperature and internal chicken temp ensures safe, crispy, and juicy results every time.
  • Don’t Crowd the Pan: Give chicken space in the oil or else the temperature will drop and batter might turn soggy.
  • Rest Batter While Chilling: Letting the batter sit in the fridge makes the baking powder work better for a puffier crust.

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 like keeping things simple with this chicken—just a sprinkle of flaky sea salt and some fresh chopped parsley adds a pop of color and a little brightness to the plate. Sometimes I’ll add a squeeze of fresh lemon juice for acidity, which really cuts through the richness beautifully.

Side Dishes

This Batter-Fried Chicken goes great with classic sides like creamy coleslaw, buttery mashed potatoes, or even a crisp green salad dressed lightly with vinaigrette. For a Southern-style feast, I love serving it alongside baked beans and corn on the cob—comfort food heaven!

Creative Ways to Present

For special occasions, I’ve arranged the chicken on a large wooden board surrounded by bowls of different dipping sauces—like spicy honey mustard, ranch, or a tangy hot sauce—for a fun family-style experience. It’s a great way to make the meal interactive and visually stunning without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover Batter-Fried Chicken stores well in an airtight container in the fridge for up to 3 days. I always like to lay the pieces on a paper towel-lined plate to help absorb any excess oil and keep the crust less soggy.

Freezing

If I have extra, I flash-freeze the fried chicken pieces individually on a baking sheet first, then transfer them to a freezer bag. This prevents sticking and helps retain the texture when reheated later. Frozen chicken keeps well for about 1 month.

Reheating

To keep that crispy crust after reheating, I pop leftover chicken in a 400°F oven on a wire rack for about 10-15 minutes until hot and crisp again. Microwaving is tempting but you’ll lose the crunch fast — so the oven method is worth the small wait.

FAQs

  1. Can I use boneless chicken for this Batter-Fried Chicken recipe?

    Absolutely, but keep in mind that boneless cuts tend to cook faster and can dry out more easily. Adjust the frying time accordingly and consider brining boneless pieces slightly less time to prevent them from becoming too salty or mushy.

  2. Why do I need both flour and cornstarch in the batter?

    The combination creates a light, crispy texture that’s hard to achieve with just flour alone. Cornstarch helps absorb moisture and gives that crackly, delicate crunch that I love, while flour provides structure and helps the batter stick.

  3. How do I know when the oil temperature is right for frying?

    Using a good deep-fry or candy thermometer is key. The oil should stay between 300°F and 325°F during frying to cook the chicken through without burning the crust. It should return to 350°F between batches for best results.

  4. Can I make this recipe dairy-free or gluten-free?

    Yes! This recipe is naturally dairy-free. For gluten-free, substitute the all-purpose flour with a gluten-free blend. Just be sure not to alter the cornstarch ratio, as it’s crucial for crispiness.

Final Thoughts

Honestly, this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe holds a special place in my heart because it brings back that comforting, nostalgic feeling of great fried chicken without any complicated steps. I love sharing it with friends and family because I know they’ll be impressed without having to fuss for hours. Give it a try—you’ll enjoy that perfect crunchy bite and juicy, delicious chicken every time. Trust me, once you nail this, you might never go back to regular fried chicken again!

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 3 reviews
  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Southern American
  • Diet: Low Lactose
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Description

This easy and extra-crispy batter-fried chicken recipe features a flavorful brine and a light, crunchy batter made with a mix of all-purpose flour and cornstarch. The chicken is brined to tenderize and seasoned well, then coated in a spicy batter before being fried to a golden brown perfection. Perfect for a classic Southern-style fried chicken that’s juicy inside with an irresistible crispy crust.

Ingredients

For the fried chicken brine

  • 1 quart 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 vegetable oil or peanut oil, for frying

Instructions

  1. Make the chicken brine: In a large bowl, whisk together the cold water, kosher salt, and granulated sugar until fully dissolved. Add the chicken pieces, cover the bowl, and refrigerate for 60 minutes to brine and tenderize the chicken.
  2. Make the fried chicken batter: While the chicken is brining, whisk together the flour, cornstarch, black pepper, paprika, cayenne pepper, baking powder, and kosher salt in a large bowl. Pour in the cold water and whisk until smooth. Cover and refrigerate the batter while the chicken brines.
  3. Prepare to fry the chicken: Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Place a wire rack on a rimmed baking sheet for draining the fried chicken.
  4. Dry and coat the chicken: Remove chicken from the brine, discard the brine, and pat pieces completely dry with paper towels. Whisk the batter again, adding a tablespoon of cold water if too thick, until it reaches pancake batter consistency. Dip half the chicken pieces into the batter, coating them evenly, then carefully place them into the hot oil.
  5. Fry the chicken: Fry the chicken pieces while maintaining oil temperature between 300°F and 325°F, adjusting heat as needed. Cook for 12 to 25 minutes, until the coating is deep golden brown and the internal temperature reads 160°F for white meat or 175°F for dark meat.
  6. Drain the chicken: Transfer fried chicken to the wire rack to drain excess oil. Bring the oil temperature back up to 350°F and repeat the frying process with the remaining chicken pieces.
  7. Serve: Serve the fried chicken hot, warm, at room temperature, or cold if desired. Enjoy your extra crispy, juicy fried chicken!

Notes

  • If the batter thickens too much after resting in the fridge, whisk in cold water a tablespoon at a time until it reaches the consistency of pancake batter.
  • Pat the chicken pieces completely dry after brining to ensure the batter adheres properly and creates a crisp crust.
  • The combination of all-purpose flour and cornstarch is essential for a light, crispy coating; do not substitute these flours.
  • Do not overcrowd the fryer to prevent the chicken pieces from sticking together or steaming instead of frying; fry in batches if needed.
  • Maintain oil temperature at 350°F between batches to keep the coating crispy and avoid sogginess.
  • This recipe is dairy-free and can be made gluten-free by substituting gluten-free all-purpose flour in the batter.

Nutrition

  • Serving Size: 1 serving (about 1/6 of recipe)
  • Calories: 550 kcal
  • Sugar: 3 g
  • Sodium: 900 mg
  • Fat: 35 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 25 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 35 g
  • Cholesterol: 120 mg

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