- Prep the Chicken: Season the chicken pieces generously with salt and pepper. Let them sit at room temperature for about 15-30 minutes to ensure even cooking.
- Prepare the Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and paprika. Add the cold water or beer and eggs to the dry ingredients. Whisk until the batter is smooth and free of lumps. The consistency should be similar to pancake batter; not too thick, yet able to coat the back of a spoon.
- Heat the Oil: In a deep fryer or a large, deep pan, heat the oil to 350°F (175°C). Use a thermometer to check the temperature, as a consistent temperature is key to achieving the perfect fry.
- Batter and Fry the Chicken: Dip each piece of chicken into the batter, ensuring it’s fully coated. Let the excess drip off, then carefully lower the chicken into the hot oil. Do not overcrowd the pan to maintain the oil temperature.
- Cook to Perfection: Fry the chicken in batches, turning occasionally, until golden brown and cooked through, about 12-15 minutes for thighs and drumsticks, and 15-18 minutes for breasts. The internal temperature should reach 165°F (74°C) when done.
- Rest and Serve: Once fried, transfer the chicken to a wire rack set over a baking sheet to drain and rest. This keeps the chicken crispy. Allow it to rest for a few minutes before serving to ensure the juices redistribute.
This Batter-Fried Chicken recipe transforms simple ingredients into a feast for the senses, offering a delightful crunch with every bite. Serve hot, accompanied by your favorite dipping sauces or sides like coleslaw, fries, or a fresh salad for a balanced meal. The result is a comforting, satisfying dish that’s perfect for any occasion, guaranteed to earn its place as a favorite in your recipe collection.