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

ByCaroline
Jump to Recipe· 4.9 from 41 reviews

There’s something incredibly satisfying about biting into the golden, crunchy crust of this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe. Whether it’s a casual weekend meal or a special family dinner, this recipe delivers that perfect crunch every time, with a juicy interior that’ll make you want seconds. I love how this method uses a simple batter that crisps up beautifully without being heavy or greasy, so you get that ideal light yet crispy texture.

This recipe works especially well when you want fried chicken that feels homemade but with a bit of extra flair. Brining the chicken first means it stays wonderfully moist, and the combination of flour and cornstarch in the batter makes all the difference in achieving that irresistible crisp. When I make this at home, it quickly becomes the centerpiece of the meal, and everyone always asks for the recipe—so I’m excited to share all the tips to help you succeed with this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe too.

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Why This Recipe Works

  • Brining for Juiciness: Soaking the chicken in a salt-and-sugar brine ensures juicy meat that stays tender after frying.
  • Flour & Cornstarch Combo: Using both creates a light, extra-crispy crust that doesn’t feel heavy or greasy.
  • Cold Water Batter: Keeps the batter light and helps it cling perfectly to the chicken for that ideal crunch.
  • Temperature Control: Maintaining the oil between 300°F and 350°F guarantees a beautifully cooked interior and crisp crust without burning.
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

Every ingredient in this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe plays an important role, whether it’s texture, flavor, or ensuring the chicken stays moist. Shopping for fresh, bone-in, skin-on pieces is key because the skin crisps best and the bone helps keep the meat juicy during frying.

  • Chicken (bone-in, skin-on pieces): Bone-in pieces stay juicy and the skin crisps up perfectly when fried.
  • Kosher Salt: Essential for the brine to season the chicken deeply and ensure moisture retention.
  • Granulated Sugar: Balances the salt in the brine, enhancing flavor and tenderness.
  • All-Purpose Flour: Provides structure for the crispy coating but needs a friend (cornstarch) for extra crunch.
  • Cornstarch: Adds lightness and makes the crust shatteringly crisp—don’t skip it!
  • Black Pepper, Paprika, Cayenne Pepper: Give the batter a subtle kick and lovely warmth without overpowering.
  • Baking Powder: Helps the batter puff slightly for a crunchy texture.
  • Vegetable or Peanut Oil: Neutral oils with high smoke points are best for frying at consistent temperatures.
  • Cold Water: Used to make the batter light and helps it stick to the chicken perfectly.
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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 love getting creative with this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe by swapping up the spices or even the chicken cuts. Feel free to make it your own—you’ll enjoy exploring the flavors that suit your mood or dietary needs.

  • Spice Variations: I sometimes add garlic powder or smoked paprika for a slight smoky depth that really elevates the flavor.
  • Gluten-Free Option: Substitute the all-purpose flour with your favorite gluten-free blend to make this recipe gluten-friendly without compromising crispiness.
  • Hot & Spicy: For a kick, increase the cayenne pepper or add a dash of hot sauce to the batter—my family loves this version when we want some heat.
  • Chicken Cuts: While bone-in thighs and drumsticks are my go-tos, boneless breasts work fine if you want quicker cooking—just watch your frying time closely.

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

Step 1: Brine for Juicy, Flavorful Chicken

Start by whisking together the cold water, kosher salt, and sugar until fully dissolved in a big bowl. Then submerge all your chicken pieces in this brine and refrigerate for 60 minutes. This step is a game-changer for juicy chicken—you’ll notice the texture difference right away. Just make sure to pat the chicken completely dry after brining because dry skin helps the batter stick better and fry up crispier.

Step 2: Make the Perfect Crispy Batter

While the chicken is resting, combine flour, cornstarch, black pepper, paprika, cayenne, baking powder, and salt in a bowl. Pour in the cold water and whisk until smooth. I like to cover it and pop it in the fridge during the brining—cold batter makes all the difference in creating a light, crispy crust. If your batter feels too thick after chilling, loosen it with a tablespoon of cold water at a time until it reaches pancake batter consistency.

Step 3: Frying with Care for Crispy, Juicy Perfection

Heat your oil to 350°F in a deep pot or Dutch oven and set a wire rack on a rimmed baking sheet for draining later. After discarding the brine and drying the chicken, dip each piece in the batter to coat fully. Gently lower chicken into hot oil – be careful not to overcrowd the pot, or pieces will stick together. Maintain oil temperature between 300°F and 325°F while frying and adjust heat as needed. Fry until golden brown and cooked through – usually between 12-25 minutes depending on size. For juicy white meat, aim for 160°F internal temp, and 175°F for dark. Finish by draining on the wire rack to keep that crust crisp.

Step 4: Repeat & Serve

Once the first batch is done, bring the oil back up to 350°F before starting the next batch to keep the crust crispy. Serve your Batter-Fried Chicken (Easy & Extra-Crispy) hot, warm, or even room temperature—it tastes great however you enjoy it! Leftovers are winners too.

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Tips from My Kitchen

  • Dry Thoroughly: After brining, pat chicken completely dry to help the batter cling and crisp up perfectly.
  • Monitor Oil Temperature: Keep steady heat; too hot burns the crust and too cool makes it soggy.
  • Don’t Crowd the Pan: Fry in batches to maintain oil temperature and avoid clumping.
  • Use a Wire Rack for Draining: Placing fried chicken on a rack, not paper towels, keeps the crust crisp by letting air circulate.

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 topping my Batter-Fried Chicken (Easy & Extra-Crispy) with a sprinkle of freshly chopped parsley or chives for a touch of color and freshness. Sometimes a squeeze of lemon juice brightens things up beautifully, especially if you prefer a bit of tang with your crispy chicken.

Side Dishes

Classic sides like creamy mashed potatoes, coleslaw, or buttery corn on the cob are always my go-to because they complement the chicken’s crunch and richness. For something lighter, a crisp green salad with vinaigrette balances the meal perfectly.

Creative Ways to Present

For a special occasion, I’ve served this chicken on a platter lined with colorful lettuce and edible flowers to really wow guests. Another fun idea is to present it family-style with various dipping sauces—like honey mustard, spicy aioli, and classic ranch—so everyone can customize each bite.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Batter-Fried Chicken in an airtight container in the fridge for up to 3 days. To keep the crust crisp, I avoid stacking the pieces and place a paper towel underneath to absorb any moisture.

Freezing

If I want to freeze some, I wrap individual pieces tightly in plastic wrap and then place them in a freezer-safe container or bag. When done properly, the chicken holds up well, and you can reheat it later for a quick meal without losing much of that crunch.

Reheating

To reheat, I preheat my oven to 375°F and place the chicken on a wire rack set inside a baking sheet. Baking for about 15 minutes refreshes the crunch without drying out the meat like microwaving can. It’s amazing how close it tastes to freshly fried when reheated this way.

FAQs

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

    Yes, you can use boneless chicken pieces—like breasts or thighs—but keep in mind that bone-in pieces take a bit longer to cook and tend to stay juicier. Boneless will cook faster, so watch your frying time closely to avoid overcooking and drying out the chicken.

  2. What’s the purpose of brining the chicken?

    Brining helps the chicken absorb moisture and seasoning, so it cooks up juicy and flavorful inside while the outside crisps nicely. Even a short 60-minute brine can make a noticeable difference in texture and taste.

  3. How do I keep the batter from falling off during frying?

    Patting the chicken completely dry after brining is key because excess surface moisture makes the batter slide off. Also, avoid overcrowding the pan so the pieces fry evenly and the batter sets properly. Lastly, maintaining consistent oil temperature helps the crust crisp quickly and stick well.

  4. Can I make this recipe gluten-free?

    Absolutely! Just swap the all-purpose flour for a gluten-free flour blend and make sure your baking powder is gluten-free. The cornstarch is naturally gluten-free and will keep that extra crispiness you want.

  5. What oil is best for frying this chicken?

    I recommend using vegetable or peanut oil because they have high smoke points and a neutral flavor. This helps maintain steady frying temperatures and prevents any overpowering taste from the oil itself.

Final Thoughts

This Batter-Fried Chicken (Easy & Extra-Crispy) Recipe is definitely one of my favorites to make when I want comfort food that shines every time. It’s forgiving for home cooks but still yields that satisfying crunch and juicy interior that makes fried chicken so irresistible. I hope you enjoy making it as much as I do—and don’t be surprised if it quickly becomes your go-to recipe whenever you crave that perfect piece of crispy fried chicken.

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 41 reviews
  • Author: Caroline
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American
  • Diet: Low Lactose
Print Recipe

Description

This easy and extra-crispy Batter-Fried Chicken recipe features bone-in, skin-on chicken pieces brined in a flavorful salty-sweet solution, then coated in a light, airy batter made from flour and cornstarch before frying to golden perfection. Perfectly balanced with spices and a crunchy crust, this fried chicken is juicy inside and crispy outside, making it a delicious classic comfort food.

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 1 quart cold water, 1/4 cup kosher salt, and 1/4 cup granulated sugar until the sugar and salt dissolve completely. Add the chicken pieces, cover the bowl, and refrigerate for 60 minutes to brine.
  2. Make the fried chicken batter: While the chicken is brining, whisk together 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 the batter is smooth. Cover and refrigerate until ready to use.
  3. Heat the oil: In a large Dutch oven or deep-sided pot, heat 3 quarts of vegetable or peanut oil over medium-high heat until it reaches 350°F (176°C). Prepare a wire rack set over a rimmed baking sheet for draining the fried chicken.
  4. Prepare the chicken: Remove chicken pieces from the brine and discard the brine. Pat the chicken completely dry with paper towels to ensure the batter sticks well.
  5. Coat the chicken in batter: Whisk the batter to recombine. If it’s too thick, thin with cold water one tablespoon at a time until it reaches pancake batter consistency. Dip half the chicken pieces into the batter, turning to coat thoroughly. Let excess batter drip off before carefully placing the chicken into the hot oil.
  6. Fry the chicken: Fry the chicken pieces while monitoring the oil temperature, keeping it between 300°F and 325°F (149°C and 163°C). Cook until the chicken is deep golden brown and the internal temperature reaches 160°F (71°C) for white meat or 175°F (79°C) for dark meat. This usually takes 12 to 25 minutes depending on piece size and oil temperature.
  7. Drain the chicken: Transfer the fried chicken to the wire rack to drain excess oil. Bring oil temperature back up to 350°F (176°C), then repeat the frying process with the remaining chicken pieces.
  8. Serve: Enjoy the fried chicken hot, warm, at room temperature, or even cold if there are leftovers.

Notes

  • If the batter thickens too much after chilling, thin it by whisking in cold water a tablespoon at a time until pancake batter consistency is reached.
  • Patting the chicken dry after brining is crucial for the batter to adhere properly.
  • Maintaining the exact flour and cornstarch ratio is key for achieving a light and crispy crust. Do not substitute.
  • Do not overcrowd the pot when frying to prevent chicken pieces from sticking together and to maintain proper oil temperature.
  • Always allow the oil to return to 350°F between batches to avoid soggy coating.
  • This recipe is dairy-free. To make it gluten-free, use gluten-free all-purpose flour in the batter.

Nutrition

  • Serving Size: 1 serving (about 1 chicken leg/thigh plus breast piece)
  • Calories: 450 kcal
  • Sugar: 3 g
  • Sodium: 900 mg
  • Fat: 28 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 35 g
  • Cholesterol: 110 mg

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