Chicken Batter
Get ready to elevate your fried chicken game with this crispy and flavorful Chicken Batter recipe! Featuring a delectable blend of pantry staples like all-purpose flour, cornstarch, and a pinch of baking powder, this batter creates a golden, crunchy crust that hugs each juicy bite of chicken. Seasoned with aromatic paprika, garlic powder, and a touch of black pepper, it’s perfectly spiced to tantalize your taste buds. The key secret? Cold sparkling water, which makes the batter irresistibly light and airy. Whether you're frying up wings, drumsticks, thighs, or breasts, this recipe ensures deliciously crisp results every time. Perfect for family dinners, game-day gatherings, or anytime you’re craving comfort food, serve this fried chicken with your favorite dipping sauces and sides for the ultimate meal experience.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 large egg
- 1 cup cold sparkling water
- 8 pieces chicken pieces (wings, drumsticks, breasts, or thighs)
- 4 cups vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, paprika, garlic powder, and black pepper. Whisk thoroughly to ensure the dry ingredients are evenly distributed.
In a separate small bowl, beat the egg until fully blended. Slowly whisk the egg into the dry ingredients.
Gradually add the cold sparkling water to the mixture, whisking constantly to create a smooth batter. The consistency should be slightly thicker than pancake batter. Adjust with a little more flour or water if needed.
Pat the chicken pieces dry with paper towels to remove any excess moisture. This helps the batter adhere better.
Heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use a thermometer to ensure the oil stays at the right temperature during frying.
Dip each piece of chicken into the batter, ensuring it is fully coated. Let any excess batter drip off before carefully placing the chicken into the hot oil.
Fry the chicken in small batches to avoid overcrowding the pan, which can lower the oil temperature. Cook for 7-10 minutes per side, depending on the size of the chicken pieces, or until the internal temperature reaches 165°F (74°C).
Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil and keep the crust crispy.
Serve immediately with your favorite dipping sauces and sides for a delicious, crispy chicken meal.
Nutrition Facts
Calories |
10110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 984.1 g | 1262% | |
| Saturated Fat | 145.4 g | 727% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 3519 mg | 153% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 0.7 g | ||
| Protein | 268.0 g | 536% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 146 mg | 11% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2341 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
