Batter-Fried Chicken

For those who adore the perfect blend of crispy on the outside and tender on the inside, this Batter-Fried Chicken recipe is a delightful journey into the heart of comfort food. Unlike traditional fried chicken, the batter coating introduces a different kind of crunch and flavor that’s both satisfying and addictive. This method ensures each bite is encased in a light, airy crust, providing a wonderful contrast to the juicy chicken within. Perfect for gatherings, family dinners, or simply when the craving for something crispy hits, this recipe promises to be a crowd-pleaser.


  • For the Chicken:
    • 8 chicken pieces (thighs, drumsticks, breasts): Skin-on for added flavor and moisture.
    • Salt and black pepper: To taste, for seasoning the chicken.
  • For the Batter:
    • 1 cup all-purpose flour: The base of the batter that ensures a crispy coating.
    • 1 cup cornstarch: Adds lightness and crunch to the batter.
    • 1 teaspoon baking powder: Helps the batter puff up during frying.
    • 1 teaspoon salt: For flavor.
    • 1/2 teaspoon black pepper: Adds a slight kick.
    • 1 teaspoon paprika or smoked paprika: For color and a hint of smokiness.
    • 1 1/2 cups cold water or beer: Cold liquid creates a lighter batter. Beer adds flavor and carbonation for extra crispiness.
    • 2 eggs: Binds the batter and contributes to the golden color.
  • For Frying:
    • Vegetable oil or peanut oil: Enough for deep frying, ensuring the chicken pieces can be fully submerged.


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