How to Make: Wet Battered Fried Chicken

Ingredients

• 1 pound Chicken Tenders (skinless, cut into bite‑size pieces)
• 1 pound Chicken Wings (party style, tips removed)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Salt (use a little more than usual for wet batter)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Paprika
• 0.5 teaspoon Dried Thyme
• 0.5 teaspoon Ground Cumin
• 2 cups Self‑Rising Flour (If unavailable, use all‑purpose flour + 1 tsp baking powder per cup)
• 2 cups Water (cold)
• 2 cups Vegetable Oil (for deep frying, use a high smoke‑point oil)

Instructions

1. Combine Dry Seasonings

   In a small bowl, mix garlic powder, onion powder, salt, pepper, paprika, dried thyme, and ground cumin.

   Time: PT3M

2. Season the Chicken

   Place chicken tenders and wings in a large bowl and sprinkle the dry seasoning mixture over them. Toss to coat evenly.

   Time: PT2M

3. Prepare the Wet Batter

   In a separate mixing bowl, whisk together self‑rising flour and water until smooth and pourable. The batter should have the consistency of thin pancake batter.

   Time: PT5M

4. Coat the Chicken and Rest

   Pour the batter over the seasoned chicken, turning to ensure each piece is fully coated. Let the coated chicken sit for about 10 minutes so the batter adheres.

   Time: PT10M

5. Heat the Oil

   Add vegetable oil to the deep fryer or pot (about 2‑3 inches deep). Heat to 350°F (175°C). If you don’t have a thermometer, listen for a light “rain” sizzle when a drop of batter hits the oil.

   Time: PT5M

   Temperature: 350°F

6. Fry the Chicken

   Carefully lower a few pieces of battered chicken into the hot oil. Fry for 4‑5 minutes per side, or until the coating is golden‑brown and the internal temperature reaches 165°F. Listen for a steady light‑rain sound; if it becomes a heavy splash, the oil is too hot.

   Time: PT10M

   Temperature: 350°F

7. Drain and Serve

   Remove the fried chicken with tongs and place on a plate lined with paper towels to drain excess oil. Serve hot with your favorite sides.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

22 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Tenders: Chicken Breast strips
• Instead of Chicken Wings: Drumettes
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Onion Powder: Finely minced onion
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Paprika: Smoked paprika
• Instead of Dried Thyme: Fresh thyme leaves
• Instead of Ground Cumin: Coriander powder
• Instead of Self‑Rising Flour: All‑purpose flour with baking powder
• Instead of Water: Milk for richer batter
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Deep Fryer or Large Pot
• Thermometer (optional)
• Tongs
• Plate
• Paper Towels

Critical Steps — Do Not Skip

• Mixing the batter to a pourable consistency
• Allowing the battered chicken to rest for 10 minutes
• Maintaining oil temperature around 350°F and listening for the light‑rain sizzle

Chef Tips from the Video

• Use cold water for the batter; a colder batter creates a lighter, crisper crust.
• Add a pinch of cornmeal to the flour for extra crunch.
• For extra flavor, add a splash of buttermilk to the batter instead of plain water.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven to retain crispness.

Freezer: Freeze cooked pieces on a parchment sheet, then transfer to a freezer bag. Up to 2 months. Reheat directly from frozen in a pre‑heated oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dry seasoning mix and store in an airtight jar for future use.
• The batter can be made up to 30 minutes ahead; keep covered in the fridge.
• Seasoned chicken can be marinated for up to 2 hours before battering.

Frequently Asked Questions