This Extra Crispy Batter Fried Chicken Is an Absolute BANGER 🍗🔥

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

1. 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

2. 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

3. 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

4. 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

5. Rest the Batter

   Cover the batter and refrigerate for 30 minutes. This allows the leavening to activate and the flavors to meld.

   Time: PT30M

6. 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

7. 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

8. 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

9. 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