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–+ servings

Wet Batter Fried Chicken

Crispy and flavorful fried chicken coated in a wet batter, perfect for a hearty meal.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 4 pieces chicken thighs bone-in, skin-on
  • 1 teaspoon salt for seasoning
  • 1 teaspoon black pepper for seasoning
Wet Batter
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 1 large egg beaten
  • 1 teaspoon paprika for flavor
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper optional, for heat
  • 1 teaspoon baking powder for extra fluffiness
Oil for frying
  • 4 cups vegetable oil or any frying oil

Method
 

Prepare the Chicken
  1. Rinse the chicken pieces under cold water and pat dry with paper towels. Season with salt and black pepper.
Make the Batter
  1. In a mixing bowl, whisk together the flour, buttermilk, egg, paprika, garlic powder, onion powder, cayenne pepper, and baking powder until smooth.
Heat the Oil
  1. In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).
Batter and Fry the Chicken
  1. Dip each piece of chicken into the wet batter, ensuring it's fully coated. Carefully place the battered chicken into the hot oil.
  2. Fry the chicken for about 10-15 minutes, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Drain and Serve
  1. Remove the fried chicken from the oil and place it on a cooling rack to drain excess oil. Serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

For extra crunch, you can double dip the chicken by dipping it back into the batter and frying again.

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