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Pieces of batter-fried chicken piled on a white platter.
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4.75 / 176 votes

Batter-Fried Chicken (Easy & Extra-Crispy)

This batter-fried chicken calls for the pieces to be quickly brined and then dipped in a seasoned batter for a crisp Southern-style crust. Simple as can be. This is the real deal. Includes secrets for that crunchy crust.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Mains
Cuisine: Southern
Servings: 4 to 6 servings
Calories: 1266

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
US - Metric

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.
    A person whisking a brine solution.
  • Add the 4 pounds bone-in, skin-on chicken pieces, cover, and refrigerate for 60 minutes.
    Chicken pieces submerged in brine.

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.
    A person whisking a bowl of flour and spices to create batter for fried chicken.
  • Pour in the 1 3/4 cups cold water and whisk until smooth. Cover and refrigerate the batter while the chicken is brining.
    A person whisking a bowl of wet chicken batter.

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.
    A large pot of oil heating on a burner.
  • 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.
    Pieces of chicken in a bowl of wet batter.
  • 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).
    A piece of chicken being added to a pot of bubbling oil.
  • 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.
    A piece of crispy fried chicken being lifted from a pot of bubbling 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.
    Pieces of crispy fried chicken cooling on a wire rack set over a baking sheet.
  • Serve the fried chicken hot, warm, at room temperature, even cold if there are any leftovers.

Notes

  1. 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.
  2. Dry that chicken—Pat the chicken pieces completely dry after brining. This is the most important step for making the batter stick.
  3. 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.
  4. 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.
  5. 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.
  6. Dietary—This recipe is suitable for dairy-free diets. To make it gluten-free, use gluten-free all-purpose flour for the batter.

Nutrition

Serving: 1portion | Calories: 1266kcal | Carbohydrates: 55g | Protein: 61g | Fat: 88g | Saturated Fat: 20g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 808mg | Fiber: 2g | Sugar: 1g