Fried Chicken Batter
Crispy, golden perfection awaits with this Fried Chicken Batter recipe, your ultimate guide to achieving restaurant-quality fried chicken at home! The secret lies in its expertly crafted batter, a blend of all-purpose flour, cornstarch, and a hint of baking powder for an airy crispness. A medley of seasonings like paprika, garlic powder, and cayenne pepper ensures every bite bursts with bold, savory flavors. Double-dipping the chicken in a buttermilk and egg mixture, followed by the seasoned flour, creates a thick, irresistible coating that fries to crunchy perfection. Perfectly cooked in hot vegetable oil, this fried chicken is tender, juicy, and packed with flavor. Ideal for family dinners, game days, or any comfort food craving, serve it hot and pair with your favorite dipping sauces or classic sides like coleslaw and mashed potatoes. Don't forget, this recipe's easy-to-follow steps make it approachable for beginners and fried chicken aficionados alike!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups cornstarch
- 1 tablespoon baking powder
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 1.5 cups buttermilk
- 2 pieces large eggs
- 0.5 cups cold water
- 8 pieces chicken pieces
- 4 cups vegetable oil (for frying)
Instructions
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, salt, and black pepper. Set aside.
In a separate bowl, whisk together the wet ingredients: buttermilk, eggs, and cold water until fully combined.
Pat the chicken pieces dry with paper towels to ensure the coating adheres well.
Preheat the vegetable oil in a large, deep skillet or heavy-bottomed pot to 350°F (175°C). Use a thermometer for accuracy.
Dip each chicken piece into the wet mixture, allowing any excess to drip off, then coat it thoroughly in the dry mixture, pressing gently to adhere the batter. Repeat the process for an extra crispy coating (dip back into the wet mixture, then coat again in the dry mixture).
Carefully place a few chicken pieces into the hot oil. Avoid overcrowding to ensure even frying.
Fry each batch for 12-15 minutes, turning occasionally, until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a wire rack set over a baking sheet to drain excess oil while maintaining crispiness.
Repeat with the remaining chicken pieces until all are fried.
Serve the fried chicken immediately while hot and enjoy!
Nutrition Facts
Calories |
12422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1135.0 g | 1455% | |
| Saturated Fat | 191.3 g | 957% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1468 mg | 489% | |
| Sodium | 7601 mg | 330% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 19.4 g | ||
| Protein | 375.6 g | 751% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 715 mg | 55% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 3895 mg | 83% | |
*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.
