Batter-Fried Chicken

  1. Season the Chicken

    • Pat chicken dry.

    • Season lightly with salt and pepper.

  2. Prepare Dry Mix

    • In a bowl, combine flour, salt, paprika, garlic powder, onion powder, and black pepper.

  3. Make the Batter

    • In another bowl, whisk flour, water (or milk), egg, baking powder, and salt.

    • Batter should be thick but still pourable (like pancake batter).

  4. Coat the Chicken

    • Dip chicken pieces into the dry flour mix.

    • Then dip into the batter, letting excess drip off.

  5. Fry

    • Heat oil to 350°F (175°C).

    • Carefully add chicken (don’t overcrowd).

    • Fry 12–15 minutes, turning occasionally, until golden brown and cooked through.

    • Internal temperature should reach 165°F (74°C).

  6. Drain & Rest

    • Remove chicken and drain on paper towels.

    • Let rest 5 minutes before serving.

Tips for Extra Crispy Chicken

  • Use cold batter (even ice-cold water).

  • Don’t overcrowd the pan.

  • Let battered chicken sit 2–3 minutes before frying for better adhesion.