Rice Flour Chicken Crisp and Crunchy Batter
Get ready to elevate your fried chicken game with this irresistible Rice Flour Chicken Crisp and Crunchy Batter recipe! Featuring a delicate blend of rice flour and cornstarch, this batter creates an ultra-crispy, golden crust while keeping the chicken juicy and tender inside. The addition of cold sparkling water ensures a light and airy coating, while seasonings like garlic powder and paprika deliver a burst of flavor in every bite. Perfectly fried to golden perfection in minutes, this recipe is ideal for sharing at gatherings or indulging in a family dinner. Serve these crunchy chicken bites with your favorite dipping sauces or alongside a crisp salad for a truly satisfying meal. Quick to prepare and packed with texture and flavor, this is your go-to recipe for achieving restaurant-quality fried chicken at home!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 150 grams Rice flour
- 50 grams Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 large Eggs
- 200 milliliters Cold sparkling water
- 500 milliliters Vegetable oil (for frying)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large mixing bowl, combine the rice flour, cornstarch, baking powder, garlic powder, salt, black pepper, and paprika. Whisk together to ensure the dry mixture is evenly combined.
In a small bowl, lightly beat the eggs. Gradually add the cold sparkling water to the eggs, stirring gently.
Pour the wet mixture into the bowl with the dry ingredients. Mix until a smooth batter forms. The batter should be thick enough to coat the chicken but still slightly runny. Adjust with a little extra rice flour or sparkling water if necessary.
Heat the vegetable oil in a deep pan or fryer to 180°C (350°F). Use a thermometer to ensure the oil is at the correct temperature for frying.
Dip each piece of chicken into the batter, ensuring it is well-coated, and gently lower it into the hot oil.
Fry the chicken in batches for 5-7 minutes, turning occasionally, until the batter is golden and the chicken is cooked through.
Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
Serve immediately with your favorite dipping sauces or a side of salad.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.4 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 387 mg | 8% | |
*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.
