Battered Fried Chicken
Battered Fried Chicken is a easy American recipe that serves 4. 350 calories per serving. Recipe by itssogood on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $8.34 total, $2.08 per serving
Ingredients
- 2 pounds Chicken Wings (cleaned and patted dry)
- 2 teaspoons Smoked Paprika (ground)
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 teaspoon Cayenne Pepper (adjust for heat)
- 0.5 teaspoon Black Pepper (freshly ground)
- 1.5 tablespoons Salt (kosher or table salt)
- 1 cup Self‑Rising Flour (sifted)
- 1 teaspoon Baking Powder (only if using all‑purpose flour)
- 1 cup Water (cold)
- 4 cups Vegetable Oil (for deep frying, high smoke point)
Instructions
Clean and Dry Wings
Rinse the chicken wings under cold water, trim any excess skin or tips, and pat them completely dry with paper towels.
Time: PT5M
Mix Dry Seasonings
In a small bowl combine smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Stir until evenly mixed.
Time: PT3M
Season Wings
Place the dried wings in a large mixing bowl and sprinkle the seasoning mixture over them. Toss until every piece is evenly coated.
Time: PT5M
Prepare Batter
In a separate bowl whisk together the self‑rising flour (or all‑purpose flour + baking powder) and cold water until a smooth, thick batter forms. Adjust with a little more flour if too runny.
Time: PT3M
Heat Oil
Fill the deep pot with vegetable oil to about 2 inches deep. Heat over medium‑high heat until the oil reaches 350°F, using the thermometer to monitor.
Time: PT5M
Temperature: 350°F
Coat and Fry Wings
Dip each wing into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches for 8‑10 minutes, turning once, until the coating is golden‑brown and the internal temperature reaches 165°F.
Time: PT10M
Temperature: 350°F
Drain
Using tongs, remove the fried wings and place them on a paper‑towel‑lined plate or a wire rack to drain excess oil.
Time: PT2M
Serve
Arrange the crispy wings on a serving platter and serve immediately with your favorite dipping sauces.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Contains gluten, High protein, Not suitable for vegans
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of Smoked Paprika: regular paprika
- Instead of Cayenne Pepper: chili powder (reduce amount)
- Instead of Self‑Rising Flour: all‑purpose flour + 1 tsp baking powder
- Instead of Vegetable Oil: canola oil, peanut oil
Equipment Needed
- Large Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- Deep Pot or Dutch Oven
- Instant‑Read Thermometer
- Tongs
- Paper Towels
- Wire Rack (optional)
Critical Steps — Do Not Skip
- Season wings thoroughly
- Heat oil to 350°F
- Do not overcrowd the pot when frying
- Fry until internal temperature reaches 165°F
Chef Tips from the Video
- Use cold water for the batter to create a light, airy coating
- Pat the wings dry with paper towels for best adhesion
- A wire rack set over a baking sheet helps keep fried wings crisp while resting
- Season with a pinch of extra salt immediately after frying for added flavor
Troubleshooting
Wings are soggy or not crisp
Make sure the oil is at 350°F before adding wings and avoid overcrowding; fry in small batches to keep temperature steady
Batter falls off during frying
Pat wings completely dry before coating and ensure the batter is thick enough; add a little more flour if needed
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Freeze cooked wings for up to 2 months; reheat in a 350°F oven for 10 minutes
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Season the wings and refrigerate up to 24 hours before frying
- Prepare the batter ahead of time and keep it chilled; stir briefly before use
- Fried wings can be reheated in a pre‑heated 350°F oven for 10 minutes
Frequently Asked Questions
What is the cultural significance and history of fried chicken wings in American Southern cuisine?
Fried chicken wings are a staple of Southern comfort food, originating from the tradition of using every part of the bird. Over time they became popular as bar snacks and party foods, especially after the rise of sports‑bar culture in the mid‑20th century.
What regional variations of fried chicken wings exist within the United States?
In the South, wings are often double‑fried and served with a dry rub; in Buffalo, New York they are tossed in a hot sauce and butter glaze; in Nashville they may be coated in a spicy “hot chicken” spice blend. Each region adds its own signature flavor profile.
During what occasions are fried chicken wings traditionally served in American culture?
Wings are a go‑to dish for casual gatherings such as sports events, barbecues, birthday parties, and Super Bowl celebrations, where their finger‑food nature fits the festive atmosphere.
How does fried chicken wings fit into the broader American comfort food tradition?
They embody the comfort food ethos of rich, indulgent flavors, crispy textures, and easy shareability, sitting alongside dishes like mac and cheese, burgers, and fried catfish as quintessential American fare.
What are the authentic traditional ingredients for classic Southern fried chicken wings versus acceptable substitutes?
Traditional recipes use buttermilk or a simple salt‑spice rub, self‑rising flour, and peanut or vegetable oil. Substitutes like all‑purpose flour with baking powder, or canola oil, work well without compromising flavor.
What other Southern dishes pair well with fried chicken wings?
Serve wings alongside coleslaw, baked beans, cornbread, or a creamy potato salad for a balanced meal that mixes crunchy, creamy, and sweet elements.
What makes this fried chicken wing recipe from itssogood special compared to other wing recipes?
The recipe uses a simple wet batter with self‑rising flour, creating an ultra‑light, crispy crust, and the spice blend adds smoky depth without overwhelming heat, making it both quick and flavorful for home cooks.
What are the most common mistakes to avoid when making crispy fried chicken wings?
Common errors include not drying the wings, using oil that’s not hot enough, overcrowding the pot, and over‑mixing the batter, all of which can lead to soggy or unevenly cooked wings.
How do I know when the fried chicken wings are done cooking?
The coating should be deep golden‑brown and the internal temperature of the meat must reach 165°F, which you can verify with an instant‑read thermometer inserted into the thickest part of a wing.
What does the YouTube channel itssogood specialize in?
The YouTube channel itssogood focuses on quick, approachable home‑cooking videos that showcase classic comfort foods and trending recipes, often emphasizing simple techniques for beginners.
What is the cooking philosophy and style of the YouTube channel itssogood?
itssogood’s cooking philosophy centers on making delicious meals with minimal fuss, using everyday pantry ingredients, clear step‑by‑step instructions, and a friendly, upbeat presentation style.
Last updated: August 20, 2026
