TL;DR (Quick-Answer Box)
- What it is: A classic Southern-style main course that’s considered a staple of American comfort food. The chicken is brined for extra juiciness and then deep-fried to achieve a shatteringly crispy crust.
- Why you’ll love it: It delivers the perfect combination of a super crunchy, spiced crust and incredibly moist, tender meat. This is authentic, homestyle fried chicken perfection.
- How to make it: Briefly brine the chicken pieces. Whisk together a simple flour-cornstarch-spice batter, dip the dried chicken, and deep-fry until golden brown.
Curious about American Cuisine? Check out my decade-by-decade guide on how and what we eat has evolved over 100 years.
Jump To
- TL;DR (Quick-Answer Box)
- Why This Fried Chicken Recipe Works
- Notes on Ingredients
- Shortcuts & Variations
- Visual Step-by-Step Guide: Batter-Fried Chicken
- Your Fried Chicken Questions, Answered
- Pro Tips & Troubleshooting
- What to Serve with Fried Chicken
- Storage and Reheating
- More Crowd-Pleasing Comfort Food Recipes
- Write a Review
- Batter-Fried Chicken (Easy & Extra-Crispy) Recipe
- Recipe Testers’ Reviews
Oh, kids, every once in a while, a recipe stops me in my tracks. One that beguiles me and makes me thankful for what I do for a living. Makes me glad I gave up being an advertising copywriter and past-life regressionist (yes, 100% true) and picked up a whisk.
This batter-fried chicken is that recipe. Crispy skin, just the right kick of heat, and juicy tender chicken. Fried is The One’s favorite way of eating chicken, as evidenced by his obsession with Kentucky Fried Chicken. He thought it was right up with the Colonel’s best—minus the 11 herbs and spices. Well, minus eight herbs and spices since this recipe calls for black pepper, paprika, and salt.
The big test was the next day when he ate it straight from the fridge. “Dee-licious!” he declared. And with that, another dish went into rotation. (Sorry, Colonel.)
Featured Review
I’ve been looking for a good fried chicken recipe for years. There is a place that I have been going since I was a child (50 years ago). It’s been a family tradition for years and I have never been able to duplicate their chicken. This particular place has a line out the building, down the block on a regular basis, so that should tell you how good their chicken is. Well, I’ve finally found a recipe that is just as good…I actually think even better. This recipe is spot on if you want a crisp, moist chicken with loads of flavor. I’ve come close in the past but I have finally found the recipe I’ve been searching for. Thank you.
DARRELL RAKESTRAW
Why This Fried Chicken Recipe Works
This recipe delivers that elusive, remarkably crisp fried chicken, and it all comes down to a few key details that guarantee success. A quick brine ensures the chicken is seasoned through and incredibly juicy, but the real magic is in the batter. Cornstarch provides a light, brittle crunch that flour alone can’t match, while a pinch of baking powder creates an airy lift. Finally, letting the chicken rest on a wire rack—not paper towels—is the non-negotiable secret to keeping that hard-won crust perfectly crisp all the way to the table.
Notes on Ingredients
- Chicken—Use any combination of chicken pieces. If you’re using breast pieces, cut them in half crosswise so that they cook evenly, and separate chicken legs into thighs and drumsticks.
- Kosher salt—The crystal size of kosher salt varies significantly from brand to brand, so I really gotta insist you weigh the salt—36 grams—when making the brine.
- Flour—This recipe calls for a flour and cornstarch mixture to create an extra-crispy coating. If you need to keep the recipe gluten-free, use all-purpose gluten-free flour.
- Freshly ground black pepper—Use 3 to 5 tablespoons, depending on your heat tolerance…but know that the full amount packs a big wallop!
Shortcuts & Variations
For Spicy Fried Chicken
Craving more heat? I got you! Add a teaspoon each of garlic powder and onion powder to the batter for a savory kick. For a real flamethrower flavor, up the cayenne or even splash some of your favorite hot sauce into the wet mix. For a KFC vibe, add a tablespoon of MSG; I use Accent.
For Boneless Fried Tenders or Nuggets
This batter is perfect for boneless, skinless chicken tenders. Just remember they cook much faster—start checking for an internal temperature of 160°F (71°C), 8 to 12 minutes.
For a Pickle-Brined Tang
Curious about the pickle-brine trend? Swap some (or all) of the water in the brine for pickle juice. While I haven’t personally tested that variation with this batter, I’ve used it to great effect on these pickle-brined pork chops, and the principle is sound. If you try it, report back ASAP. It’s for science, after all.
Visual Step-by-Step Guide: Batter-Fried Chicken
- Whisk the water, salt, and sugar in a large bowl until dissolved.
- Add the chicken, cover, and chill for 60 minutes.
- Whisk the batter’s dry ingredients in a separate large bowl.
- Pour in the water and whisk until combined. Refrigerate until the chicken’s ready to cook.
- Heat the oil in a large pot. Drain and pat the chicken pieces dry with paper towels.
- Place half the chicken pieces in the batter and turn to coat. Remove them from the batter, letting the excess drip off.
- Slip the chicken into the hot oil and fry until crispy and golden.
- Transfer the cooked chicken to a wire rack set on a baking sheet and repeat with the remaining chicken.
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Your Fried Chicken Questions, Answered
The batter contains equal parts cornstarch and flour to ensure an incredible crispy crust. The recipe also calls for baking powder to create an airy crust without a trace of doughiness. The batter relies on black pepper, paprika, and cayenne for a “simple but unambiguous flavor” (just be forewarned, the amount of black pepper is intentionally heavy-handed).
The batter contains no dairy. Cook’s Country replaced the milk in the batter with water. The logic behind this? “When wet batter hits hot oil, the moisture in the batter vaporizes, leaving behind the solids that adhere to the chicken. With milk, the sugars in the milk solids browned too fast and produced a soft crust.”
Perhaps most critical to frying perfect chicken, the batter-dunked chicken is then deep-fried in several inches of oil to ensure the carefully blended batter doesn’t scorch on the bottom, as is often the case when shallow-frying in a skillet.
You want a neutral-flavored oil that has a high smoking point. Cook’s Country calls for peanut or vegetable oil. (My choice? Peanut oil.) Canola and sunflower oil will work, too. Oils with a low smoke point, such as unrefined avocado oil and extra-virgin olive oil, will burn as the fat breaks down, giving your chicken an acrid taste.
Nah, I wouldn’t recommend it. Shallow frying in a skillet can cause the bottom of the batter to burn. By deep-frying the chicken, you get an even golden-brown color and no burnt taste.
If your chicken isn’t completely dry before coating it in the batter, the excess moisture can cause the batter to fall off during cooking. Take the time to thoroughly pat each piece of chicken dry before dipping it in the batter.
Pro Tips & Troubleshooting
- Don’t Get Battered by Your Batter
If your fried chicken batter is too thick after resting in the fridge, whisk in water, a tablespoon at a time, until it has the consistency of pancake batter. - Make That Batter Stick
Wet chicken is why your batter slides off in the fryer. Pat those brined pieces completely dry with paper towels. I mean it. Pat away. Want some extra insurance? The belt-and-suspenders approach? Give the super-dry chicken a light dusting of flour or cornstarch before its batter bath. I promise you that coating ain’t going anywhere. - Chicken Needs Space
Don’t crowd the chicken in the pot, as this can cause it to stick together in a clump. You may need to cook it in more than two batches. - Cool Oil Doesn’t Fry
Let the oil return to 350°F between batches. If you fry chicken in cool oil, you’ll end up with a soggy coating. - Gluten-Free FOMO?
Are you gluten-free and experiencing a little FOMO? I’ve got you covered. Check out this excellent gluten-free fried chicken recipe.
What to Serve with Fried Chicken
Crispy fried chicken calls for classic side dishes, like creamy garlic mashed potatoes, baked macaroni and cheese, tangy coleslaw, buttered grilled corn, and Southern buttermilk biscuits. For dessert? Who could say no to this Southern banana pudding recipe?
Storage and Reheating
Fridge: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Freezer: Let the chicken cool completely. Wrap the pieces well in plastic, then in foil, and place in an airtight freezer bag.
Reheating: To reheat from the fridge, place them on a wire rack on a baking sheet and warm in a 400°F oven until heated through.
To reheat from the freezer, let the chicken thaw overnight in the fridge, then reheat as above.
More Crowd-Pleasing Comfort Food Recipes
Want more comfort? (Who doesn’t, right?) Consider fall-off-the-bone tender pressure cooker ribs or what might be the most foolproof roast pork butt you’ll ever make in the oven. But don’t forget the supporting players. A wicked zesty and creamy coleslaw with a cilantro kick is a great cooling side. And for a sweet finish, you gotta try this clever, bite-sized twist on a Southern favorite with these pecan pie rugelach. Trust me, get these on the menu and you’ll be all over everyone’s Instagram feeds!
Write a Review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Featured Review
EXCEPTIONAL!! I made it wondering if it would be okay…but we found it to be EXCEPTIONAL in all regards. Followed the recipe exactly, but adjusted amount for 2 pounds of drumsticks and thighs instead of 4 pounds. Our chicken reached 175°F in 17 minutes…What a great find 😉
Richard Schinella
Batter-Fried Chicken (Easy & Extra-Crispy)
Video
Equipment
- Deep-fry, candy, or instant-read thermometer
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
- 2 to 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
Make the chicken brine
- In a large bowl, whisk the 1 quart (4 cups) cold water, 1/4 cup kosher salt, and 1/4 cup granulated sugar until the sugar and salt dissolve.
- Add the 4 pounds bone-in, skin-on chicken pieces, cover, and refrigerate for 60 minutes.
Make the fried chicken batter
- While the chicken is brining, whisk together the 1 cup all-purpose flour, 1 cup cornstarch, 2 to 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 the 1 3/4 cups cold water and whisk until smooth. Cover and refrigerate the batter while the chicken is brining.
Fry the chicken
- Heat the 3 quarts (12 cups) vegetable oil in a large Dutch oven or other deep-sided pot over medium-high heat until it reaches 350°F (176°C). Place a wire rack on a rimmed baking sheet.
- Discard the brine and pat the chicken pieces completely dry with paper towels.
- Whisk the batter to recombine. (If the batter seems too thick, add some cold water, no more than 1 tablespoon at a time, until the batter becomes the consistency of pancake batter.)
- Place half the chicken pieces in the batter and turn to coat. Remove the chicken from the batter, allowing the excess to drip back into the bowl, and carefully slip it into the oil.
- Fry the chicken and keep your attention on the oil temperature, adjusting the heat as needed to keep the oil between 300°F and 325°F (149°C and 163°C).
- Cook the chicken until deep golden brown and the white meat registers 160°F (71°C) or 175°F (79°C) for dark meat, 12 to 25 minutes, depending on the size of the chicken pieces and the temperature of your oil.
Drain the chicken
- Place the fried chicken on the wire rack to drain. Bring the oil back to 350°F (176°C) and repeat with the remaining pieces.
- Serve the fried chicken hot, warm, at room temperature, even cold if there are any leftovers.
Notes
- To thin the batter—If your fried chicken batter is too thick after resting in the fridge, whisk in water, a tablespoon at a time, until it has the consistency of pancake batter.
- Dry that chicken—Pat the chicken pieces completely dry after brining. This is the most important step for making the batter stick.
- Don’t mess with the flour ratio—The combination of all-purpose flour and cornstarch is essential for a light, crispy crust. Do not substitute.
- Don’t crowd the chicken—Don’t crowd the chicken in the pot, as this can cause it to stick together in a clump. You may need to cook it in more than two batches.
- Use hot oil—Let the oil return to 350°F between batches. If you fry chicken in cool oil, you’ll end up with a soggy coating.
- Dietary—This recipe is suitable for dairy-free diets. To make it gluten-free, use gluten-free all-purpose flour for the batter.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This battered fried chicken is an out-of-the-park home run. This is what fried chicken should taste like. The perfect combination of crisp, crunchy skin with a hint of spice, and moist, tender, juicy meat. It’s good hot out of the fryer (my personal preference), room temperature, or cold for a picnic.
The spices are easily customizable to taste. Some like it hotter and spicier, so you can add some more cayenne. Some secrets to success are first—bring the oil up to temperature. Resist the temptation to just plop a batter-soaked piece of chicken in the oil if it’s not up to the proper temperature.
Next, be sure to hold the batter-coated pieces of chicken up over the bowl of batter until the excess batter stops dripping before you add it to the oil.
Last, but not least—it’s absolutely critical that you not fry too many pieces all at once. The temperature will dip too low, and you won’t get that toastiness and that sought-after crispy crunchiness that fried chicken is famous for.
I jumped to test this batter-fried chicken recipe because I am a big fan of fried chicken, and I’m missing my mother’s since I haven’t been able to visit her recently. I typically don’t fry chicken at home, and stick to breaded, oven fried chicken thighs, but the steps of the recipe seemed clear.
The results were terrific! The salt level was perfect, and the crunch factor was so enjoyable. When I heard the crackle of my son trying a piece, I knew the chicken would be delicious. All of the chicken was perfectly browned. I sent my Mom a picture, and she approved as well.
Putting together the brine was easy. The chicken brined for 60 minutes in the refrigerator. I ended up using legs and thighs. I used volume measurements to make the batter. It was pretty loose, much thinner than pancake batter, maybe closer to a thick salad dressing. My batter was in the fridge for an hour, and there was very little change in the texture after sitting. I’d still describe it as a thin batter and didn’t need to add any water.
The note to check the heat of the oil was super helpful. I fried my chicken in three batches because I probably had between 4 to 5 pounds of chicken. For the first two batches of drumsticks, the heat held steady between 300-325°F easily with a bit of tinkering. Overall, the timing was accurate. For the drumsticks, the cooking time was 14 minutes. The thighs took a bit longer, and I removed them at 17 minutes
This is a great fried chicken recipe with straightforward steps. The results are perfect for picnic season. I can’t wait to eat the leftover chicken cold; that is my guilty pleasure for some odd reason.
I love fried chicken as a midnight snack, pulling it from the icebox and eating it cold. Although this batter-fried chicken was alright straight from the fridge for a late-night snack, where it really shines is straight out of the fryer.
The batter comes out super crunchy and crisp, the interior is juicy and moist, and there’s just the right amount of seasoning to give it a nice, memorable kick.
I have two kids who are very specific about their meal, lucky me lol, and as soon as I saw this I knew they would love it and they absolutely did, so this is now their favorite battered-fried chicken, and mine!!!
Question: Can the batter be saved in the fridge for future uses, of course within a couple of days? Thank you!
Gypsy, I’m so glad this one hit the spot for the kiddos. As for your question—yes, the batter can be saved in the fridge for a day or two. Just give it a thorough whisk before using, and if it’s thickened a bit, add a splash of cold water to get it back to that smooth, pancake-batter consistency.
EXCEPTIONAL!!
I made it wondering if it would be okay…but we found it to be EXCEPTIONAL in all regards. Followed the recipe exactly, but adjusted amount for 2 pounds of drumsticks and thighs instead of 4 pounds. Our chicken reached 175°F in 17 minutes…What a great find 😉
Richard, I love hearing that you went in a little unsure and came out totally wowed—that’s the best kind of kitchen surprise. Adjusting the quantity and still nailing it is definitely the mark of a confident cook. And thank you for sharing that 175°F timing detail—it’s always helpful to hear real-world timing from other readers. So glad you found this one—and I hope it becomes a regular in your rotation. Let me know what you try next!