There’s something truly magical about biting into a piece of perfectly battered fried chicken — that irresistible crunch giving way to juicy, flavorful meat underneath. My Batter-Fried Chicken (Easy & Extra-Crispy) Recipe delivers exactly that crunch with minimal fuss, making it a go-to whenever I want a special comfort meal without overcomplicating things. It’s the kind of recipe you’ll want to pull out for family dinners, casual get-togethers, or simply when you’re craving that classic crispy chicken experience.

What sets this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe apart for me is the crispy coating that’s both light and substantial, thanks to a clever combo of flour and cornstarch, plus a perfectly seasoned batter that clings beautifully. Plus, brining the chicken first keeps every bite juicy and tender — a trick I swear by to avoid dry chicken. Trust me, once you get the hang of it, you’ll be turning heads with your crunchy, golden results.

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Why This Recipe Works

Moisture-Locking Brine: The salt and sugar brine tenderizes the chicken while keeping it juicy through frying.
Balanced Batter Blend: The mix of all-purpose flour and cornstarch creates an ultra-crispy yet light crust that doesn’t feel greasy.
Temperature Control: Frying at the right temperature ensures a golden, crackling coating without drying out the meat inside.
Flavorful Kick: A dash of paprika, cayenne, and black pepper in the batter gives a subtle, balanced heat that elevates the chicken.

A white plate is filled with seven pieces of fried chicken, each piece coated in a golden brown, crispy skin with a bumpy texture and small black pepper specks scattered on the surface. The chicken pieces vary in shape, including drumsticks and other sections, all piled closely together to fill the plate. The plate sits on a white marbled surface, with a close-up view that highlights the crunchy texture and warm color of the fried coating. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Batter-Fried Chicken (Easy & Extra-Crispy) Recipe calls for ingredients that play together beautifully to produce that perfect texture and flavor. The brine preps the chicken, the batter forms that crunchy hug, and the oil cooks it to golden perfection. I like to use fresh spices for maximum flavor punch.

Kosher Salt: Essential for seasoning the brine and batter, it enhances flavor without being too salty.
Granulated Sugar: Balances the salt in the brine and helps with browning during frying.
Bone-In, Skin-On Chicken: Using skin-on pieces locks in juiciness and gives that satisfying bite; bone-in means more flavor.
All-Purpose Flour: Creates structure in the batter and helps achieve that crispy coating.
Cornstarch: Adds lightness and extra crispiness to the crust — a winning combo with flour.
Black Pepper: Freshly ground for fragrant spice that comes through nicely.
Paprika & Cayenne Pepper: Offer a subtle smoky heat and depth without overpowering.
Baking Powder: Gives a little extra lift and crunch to the batter, ensuring it’s not dense.
Cold Water: Helps keep the batter cool and light, preventing gluten development that leads to heaviness.
Vegetable or Peanut Oil: High smoke point oils essential for frying crispy chicken safely and evenly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love giving this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe a little twist each time depending on the mood or occasion. Feel free to spice it up more, tone it down, or experiment with herbs — the recipe is forgiving and adaptable, so it’s easy to make it your own.

Spicy Variation: I sometimes double the cayenne and add smoked paprika for a smoky, spicy kick that my family loves.
Herb Infusion: Mixing fresh thyme or rosemary into the batter adds an aromatic touch that’s great for dinner parties.
Gluten-Free: Swapping all-purpose flour for a gluten-free blend works wonderfully without losing any crisp.
Dairy-Free Friendly: This recipe is naturally dairy-free, so no modifications needed for that.

Step-by-Step: How I Make Batter-Fried Chicken (Easy & Extra-Crispy) Recipe

Step 1: Brine for Juicy, Flavorful Chicken

Start by whisking together cold water, kosher salt, and sugar until fully dissolved — this simple brine is your secret weapon for juicy chicken. Submerge your chicken pieces, cover, and refrigerate for about an hour. Don’t skip this step; brining makes all the difference between dry and succulent fried chicken.

Step 2: Prepare the Crispy Batter

While the chicken’s soaking up flavor, whisk together the flour, cornstarch, spices, baking powder, kosher salt, and fresh ground pepper. Then, slowly add in cold water and whisk till you get a smooth batter. Chill the batter in the fridge to keep it cold — this helps create that light, crackly crust when it hits the hot oil.

Step 3: Heat Oil and Prepare Chicken

Heat your oil to 350°F (176°C) in a deep pot or Dutch oven; maintaining temp is crucial so the chicken cooks evenly and doesn’t soak up excess oil. Remove the chicken from the brine and pat each piece completely dry with paper towels — trust me, this drying step is key to help the batter stick and crisp rather than slide off or get soggy.

Step 4: Coat and Fry in Batches

Give the batter a quick whisk and check consistency. If it’s too thick, add cold water a tablespoon at a time until it resembles pancake batter. Dip the chicken pieces into the batter, let the excess drip, and carefully slide them into the hot oil. Don’t crowd the pot — frying in batches means crispiest results. Keep an eye on the oil and adjust heat to keep it between 300°F and 325°F while frying. Cook until golden and chicken reaches the right internal temperature (160°F for white meat, 175°F for dark), usually about 12 to 25 minutes depending on size.

Step 5: Drain and Serve

Use a wire rack over a sheet pan to drain your chicken so it stays crispy all around (paper towels can trap steam and make the crust soggy). Let the oil come back up to 350°F before tossing in the next batch. Serve your Batter-Fried Chicken (Easy & Extra-Crispy) Recipe hot or at room temperature — it’s just as delicious leftover.

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Pro Tips for Making Batter-Fried Chicken (Easy & Extra-Crispy) Recipe

Pat It Dry: After brining, drying the chicken thoroughly ensures the batter sticks perfectly and crisps up nicely.
Oil Temperature Matters: Keep the oil hot and steady between 300°F and 350°F; too cool and the chicken absorbs oil, too hot and the crust burns before cooking through.
Don’t Crowd the Pot: Fry in batches and give the chicken space; this helps the pieces cook evenly and stay crispy instead of steaming.
Cold Batter Trick: Chilling the batter before frying makes the crust lighter and crunchier.

How to Serve Batter-Fried Chicken (Easy & Extra-Crispy) Recipe

A white plate holds nine pieces of golden-brown fried chicken with a crispy textured coating, arranged neatly but slightly overlapping. To the top right, a white bowl is filled with bright yellow corn kernels topped with a small square of melting butter. To the top left, there is a bowl of creamy mashed potatoes shaped with a central well filled with brown gravy, and more gravy drizzled around, sprinkled with black pepper. Below the mashed potatoes, a white bowl holds multiple round golden biscuits with soft textured tops, with two separate biscuits resting next to the bowl. The setting is on a white marbled surface with a green and white checkered cloth partially visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle my fried chicken with a little flaky sea salt right when it comes out of the oil to boost flavor and add that extra crunch. Fresh herbs like chopped parsley or thyme also add a nice pop of color and aroma. For a little tang, a wedge of lemon or a drizzle of hot honey works beautifully.

Side Dishes

My favorite sides with this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe are crisp coleslaw for freshness, buttery corn on the cob, and classic mashed potatoes or seasoned fries. Sometimes I serve it alongside a simple green salad or roasted veggies to balance the richness.

Creative Ways to Present

For family gatherings or picnics, I love arranging the chicken pieces on a large platter lined with vintage parchment paper and fresh herbs, surrounded by colorful bowls of dipping sauces — homemade ranch, spicy mayo, and a tangy BBQ sauce are always crowd-pleasers. Another fun idea is serving mini chicken sliders with pickles and coleslaw for a party twist.

Make Ahead and Storage

Storing Leftovers

I store leftover fried chicken in an airtight container lined with paper towels in the fridge to absorb moisture — this keeps the crust from getting soggy. It’s best eaten within 3 days for the freshest taste and texture.

Freezing

I’ve frozen battered fried chicken by flash freezing pieces on a baking sheet before transferring them to freezer bags. This way, they don’t stick together, and when reheating, they come out nearly as crispy as fresh. It’s perfect for meal prep or quick dinners later on.

Reheating

Reheat leftovers in a hot oven (about 375°F) on a wire rack set over a baking sheet — this helps the heat circulate evenly and keeps the crust crispy without drying out the meat. Avoid microwaving if you want to maintain that extra crunch.

FAQs

Can I use boneless chicken for this Batter-Fried Chicken (Easy & Extra-Crispy) Recipe?

Yes, you can use boneless chicken pieces like thighs or breasts, but keep in mind they’ll cook faster. Adjust frying time accordingly and monitor closely to avoid drying out the meat.
How do I know when the chicken is fully cooked?

Use a meat thermometer inserted into the thickest part of the chicken. White meat should reach 160°F, and dark meat should reach 175°F for safe and juicy results.
What if my batter is too thick or too thin?

If your batter gets too thick after resting, whisk in cold water a tablespoon at a time until it reaches pancake batter consistency. If it’s too thin, lightly add flour and cornstarch to thicken slightly, but avoid making it runny.
Can I prepare the batter ahead of time?

Absolutely! Preparing the batter while the chicken brines saves time. Keeping it chilled in the fridge also improves crispiness.

Final Thoughts

This Batter-Fried Chicken (Easy & Extra-Crispy) Recipe holds a special place in my kitchen because it strikes the perfect balance between simple prep and show-stopping results. I hope you enjoy making it as much as I enjoyed sharing it with you — once you master the batter and brine, you’ll have a foolproof method for extraordinary fried chicken anytime. Give it a try and get ready for lots of happy, crunchy bites!