how do i make fried chicken batter

How Do I Make Fried Chicken Batter? The Ultimate Guide for Crispy, Juicy Fried Chicken

Many people in the US and around the world love fried chicken as a comfort food. When it’s done right, the outside is crispy and the inside is tender, juicy. To get this perfect balance of textures, you need to start with a great batter. Keep reading to find out how to make fried chicken batter that will always make your chicken crispy and tasty.

What Makes Good Fried Chicken Batter?

The batter coating is crucial for adding crunch and flavor to fried chicken Good batter should

• Adhere well to the chicken so it doesn’t fall off during frying
• Provide a crispy, crunchy texture without being overly thick or bready
• Seal in moisture so the chicken stays juicy when cooked
• Complement the chicken flavor rather than overwhelm it

The perfect batter has the right amount of crackly crunch and a thin, light covering. These tips will help you make the best fried chicken batter for your next dinner or summer party.

Choosing the Best Batter Ingredients

While fried chicken batter recipes vary, most contain a few key ingredients:

Flour: Most batters start with all-purpose flour, which gives them structure and holds them together. Normal flour works fine, but some cooks like cake flour because it makes the texture lighter.

Eggs – Whole eggs help batters adhere to the chicken. The proteins in eggs also promote crisping when heated.

Liquid: Buttermilk and milk make batters more moist, which keeps chicken tender on the inside. Buttermilk’s acidic tang also boosts flavor.

Seasonings – Salt, pepper, herbs, spices, hot sauce, etc. customize the batter’s taste. Typical southern-style seasonings include paprika, garlic powder, cayenne and black pepper.

Leaveners – Baking powder or self-rising flour makes batter lighter with an airy crispness. Omit leaveners for a denser, cakier coating.

Beyond these fundamentals, creative cooks can experiment with adding cornmeal, cornstarch or other thickeners for extra crunch. Now let’s talk batter technique.

Batter Tips and Tricks

• Avoid over-mixing the batter, which can make fried coatings tough. Mix just until combined.

• Let coated chicken pieces rest 5-10 minutes before frying so batter sticks better.

• Use ice-cold ingredients for a lighter texture, especially the buttermilk or milk.

• Don’t skimp on seasoning – enhance flavor now before frying.

• For convenience, make batter ahead and refrigerate up to 24 hours before using.

• Toss chicken pieces in a little extra flour after battering for added crispness.

• Work in small batches so chicken cooks evenly without lowering oil temperature.

Now that you understand the basics, check out some top-rated fried chicken batter recipes below.

Classic Buttermilk Fried Chicken Batter

This quintessential southern batter relies on buttermilk and flour plus seasonings. For perfectly crisp and flavorful chicken, marinate pieces overnight in the buttermilk mixture before battering and frying.

Ingredients:

• 1 qt buttermilk
• 1 Tbsp hot sauce
• 1 whole chicken, cut up or 2 lbs chicken parts
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder

Instructions:

1. Mix buttermilk and hot sauce together in a large bowl. Add chicken and turn to coat. Cover and refrigerate 8 hours or overnight.

2. In a separate bowl, whisk together flour, cornstarch, salt, pepper, paprika and garlic powder.

3. Remove chicken from buttermilk, allowing excess to drip off. Dredge in flour mixture, pressing to adhere.

4. Fry chicken in 350°F oil for 12-15 minutes until golden brown and 165°F internally. Drain on paper towels.

Crispy Cornmeal Fried Chicken Batter

For extra crunch, this batter uses a blend of cornmeal and flour. The cornmeal gives the coating gritty texture and rich corn flavor.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 cup milk
• 1 large egg, beaten
• Canola oil for frying
• 3 lbs bone-in chicken pieces

Instructions:

1. In a shallow dish, mix flour, cornmeal, salt, black pepper and cayenne. In a separate dish, beat together milk and egg.

2. Dredge chicken pieces in flour mixture, then dip in egg mixture, then again in flour.

3. In a deep skillet, heat 1-inch oil to 350°F. Fry chicken pieces 12-15 minutes, turning occasionally, until deep golden brown. Drain on paper towels.

Crispy Potato Flake Fried Chicken Batter

For an ultra-crisp, crunchy fried chicken batter, try this recipe using potato flakes. The potato flakes brown up incredibly crisp.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups potato flakes
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs, beaten
• 1 1/4 cups cold soda water
• Peanut oil for frying
• 3 lbs bone-in chicken pieces

Instructions:

1. In a bowl, combine flour, potato flakes, paprika, garlic powder, onion powder, salt and pepper.

2. In a separate bowl beat eggs with soda water.

3. Dredge chicken pieces in flour mixture, then dip in egg mixture, then again in flour.

4. In a deep fryer or pot, heat oil to 350°F. Fry chicken 12-15 minutes until deep golden brown. Drain on paper towels.

Once you’ve mastered the technique for making crisp fried chicken batter, experiment with new add-ins and seasonings. Try adding minced jalapeño or crushed pork rinds to the coating for fun flavors and textures. Or marinate the raw chicken in spiced buttermilk for a head start on flavor.

With this complete guide to making fried chicken batter under your belt, you’ll be able to fry up the crispiest, juiciest, most delicious southern fried chicken of your life. Just be prepared for all your friends and family begging you to make it again and again. When it comes to fried chicken done right, one bite is never enough!