This Extra Crispy Batter Fried Chicken Is an Absolute Banger
This Extra Crispy Batter Fried Chicken Is an Absolute BANGER 🍗🔥 is a medium American recipe that serves 4. 520 calories per serving. Recipe by AmyLearnsToCook on YouTube.
Prep: 1 hr 25 min | Cook: 30 min | Total: 2 hrs 10 min
Cost: $10.57 total, $2.64 per serving
Ingredients
- 4 lb Chicken Pieces (bone‑in, skin‑on) (split breast and leg quarters, trimmed)
- 4 cup Water (for brine)
- 1/4 cup Table Salt (kosher or fine sea salt)
- 2 tbsp Granulated Sugar (helps with browning)
- 1 cup All‑Purpose Flour (for batter)
- 1 cup Cornstarch (gives extra crispness)
- 1 tsp Baking Powder (lightens batter)
- 1 tsp Salt (seasoning for batter)
- 2 tsp Black Pepper (freshly ground, generous)
- 1/2 tsp Cayenne Pepper (adds heat)
- 1 tsp Paprika (sweet flavor and color)
- 4 cup Vegetable Oil (for deep‑frying, high smoke point)
Instructions
Make the Brine
Combine 4 cups water, 1/4 cup salt, and 2 tbsp sugar in a large bowl. Stir until the salt and sugar are fully dissolved.
Time: PT5M
Brine the Chicken
Place the 4 lb of chicken pieces in the brine, ensuring they are fully submerged. Cover and refrigerate for 30 minutes.
Time: PT30M
Trim and Prepare Chicken
Remove chicken from the brine, rinse under cold water, and pat dry with paper towels. Trim excess skin or rib meat as desired and cut larger pieces in half for even cooking.
Time: PT10M
Make the Batter
In a clean bowl whisk together 1 cup flour, 1 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 2 tsp black pepper, 1/2 tsp cayenne, and 1 tsp paprika. Add enough cold water (about 1 cup) to create a thin, pourable batter.
Time: PT5M
Rest the Batter
Cover the batter and refrigerate for 30 minutes. This allows the leavening to activate and the flavors to meld.
Time: PT30M
Heat the Oil
Pour 4 cups vegetable oil into a cast‑iron pot, attach the thermometer, and heat to 350°F (or maintain 325°F for a gentler fry).
Time: PT10M
Temperature: 350°F
Fry the Chicken
Working in batches, dip each chicken piece into the batter, letting excess drip off. Carefully lower into the hot oil with tongs. Fry 12–15 minutes, turning once, until the coating is deep golden‑brown and the internal temperature reaches 165°F.
Time: PT15M
Temperature: 350°F
Drain and Rest
Remove fried chicken with tongs, place on a cooling rack set over a sheet of paper towels, and let rest 5 minutes before serving.
Time: PT5M
Serve
Serve the crispy battered fried chicken hot with your favorite sides.
Time: PT0M
Nutrition Facts
- Calories
- 520
- Protein
- 30 g
- Carbohydrates
- 22 g
- Fat
- 32 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains corn, Contains meat
Allergens: Wheat, Corn
Ingredient Substitutions
- Instead of Chicken Pieces (bone‑in, skin‑on): Boneless, skinless chicken thighs (will affect crispiness)
- Instead of Table Salt: Sea salt
- Instead of Granulated Sugar: Honey (use less)
- Instead of All‑Purpose Flour: Bread flour
- Instead of Cornstarch: Potato starch
- Instead of Baking Powder: Club soda (adds moisture)
- Instead of Black Pepper: White pepper
- Instead of Cayenne Pepper: Paprika (omit heat)
- Instead of Paprika: Smoked paprika
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Large Mixing Bowl
- Whisk
- Cutting Board
- Chef’s Knife
- Plastic Bag or Large Zip‑Lock
- Cast Iron Pot or Deep Fryer
- Candy or Deep‑Fry Thermometer
- Tongs
- Cooling Rack
- Paper Towels
Critical Steps — Do Not Skip
- Brining the chicken for moisture and flavor
- Patting the chicken completely dry before battering
- Achieving a thin, smooth batter consistency
- Maintaining oil temperature at 350°F throughout frying
Chef Tips from the Video
- Use a cast‑iron pot for its excellent heat retention; it keeps the oil temperature steady.
- Season the brine with a pinch of herbs (thyme or bay leaf) for extra flavor if desired.
- For extra crunch, add 1 tbsp rice flour to the batter.
- After frying, sprinkle a little flaky sea salt for a finishing touch.
Troubleshooting
Batter is too thick and clings heavily.
Add a little more cold water, a tablespoon at a time, until the batter flows like thin pancake batter.
Chicken turns out soggy instead of crisp.
Make sure the chicken is completely dry before battering and keep oil temperature at 350°F; low oil temperature absorbs more oil.
Oil temperature drops dramatically when adding chicken.
Fry in small batches and let the oil return to temperature before adding the next batch.
Batter separates after sitting.
Give the batter a quick whisk before each batch; a brief rest in the fridge is fine.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven to retain crispness.
Freezer: Wrap pieces tightly in foil and place in a freezer bag; freeze up to 2 months. Thaw in the refrigerator before reheating.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Brine the chicken up to 24 hours in advance; keep refrigerated.
- Batter can rest for up to 2 hours; give it a quick whisk before use.
- Dry chicken pieces can be kept on a rack in the fridge for 30 minutes to further improve skin dryness.
Frequently Asked Questions
What is the cultural significance and history of battered fried chicken in American Southern cuisine?
Battered fried chicken blends the Southern tradition of deep‑fried, bone‑in chicken with a light flour‑cornstarch coating that became popular in mid‑20th‑century cookbooks. It reflects the region’s love for crunchy textures and flavorful brines that keep the meat juicy.
What are the traditional regional variations of fried chicken in the United States?
In the Deep South, chicken is often seasoned with a buttermilk soak and a simple flour coating. In the Midwest, a double‑dredge with seasoned flour is common. This recipe’s pepper‑heavy batter is a twist that adds heat and extra crispness, similar to some Southern “hot” chicken styles.
How is authentic Southern fried chicken traditionally served?
It is usually served hot, directly from the fryer, with classic sides such as coleslaw, mashed potatoes, biscuits, and sweet tea. The chicken is often presented on a platter with the skin left on for maximum flavor and crunch.
What occasions or celebrations is fried chicken traditionally associated with in American culture?
Fried chicken is a staple at family gatherings, picnics, church potlucks, and holiday meals like Thanksgiving or Fourth of July barbecues. Its crowd‑pleasing nature makes it a go‑to dish for celebrations.
What makes this battered fried chicken recipe special compared to other fried chicken recipes?
The use of a quick brine adds moisture, while the equal‑parts flour and cornstarch batter creates an ultra‑light, extra‑crisp crust without milk. The generous pepper, cayenne, and paprika seasoning gives it a bold, peppery flavor profile.
What are the most common mistakes to avoid when making battered fried chicken?
Common errors include not drying the chicken, using a batter that’s too thick, frying at too low a temperature, and overcrowding the pot. Each of these leads to soggy coating or greasy chicken.
Why does this recipe use a flour‑cornstarch batter instead of a buttermilk batter?
The flour‑cornstarch mix reduces milk solids that can cause excessive browning, resulting in a lighter, crisper crust. It also keeps the batter thin enough to coat the chicken quickly without becoming gummy.
Can I make this battered fried chicken ahead of time and how should I store it?
Yes. You can brine the chicken up to 24 hours ahead and keep the batter refrigerated for up to 2 hours. After frying, store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 350°F oven to restore crispness.
What texture and appearance should I look for when the battered fried chicken is done?
The coating should be deep golden‑brown, glossy, and crackly to the touch. Inside, the meat should be opaque and juicy, and a meat thermometer should read at least 165°F at the thickest part.
What does the YouTube channel AmyLearnsToCook specialize in?
The YouTube channel AmyLearnsToCook focuses on approachable home‑cooking tutorials, often featuring classic American comfort foods, technique explanations, and honest, relatable commentary.
How does the YouTube channel AmyLearnsToCook's approach to American comfort food differ from other cooking channels?
AmyLearnsToCook combines detailed step‑by‑step guidance with personal anecdotes and a candid, humorous style, emphasizing practical tips for home cooks rather than polished, high‑production cooking shows.
Last updated: August 20, 2026
