Batter Fried Chicken

Nuvita Biscuits



  • 1 quart cold water
  • 1/4 cup salt
  • 1/4 cup sugar
  • 4 pounds chicken, cut up (bone in, skin on)


  • 1 cup all purpose flour
  • 1 cup cornstarch
  • 5 teaspoons ground black pepper
  • 1/4 teaspoon cayenne
  • 1 teaspoon paprika
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 3/4 cups cold water
  • oil for frying


MAKE BRINE Whisk water, salt, and sugar in large bowl until sugar and salt dissolve. Add chicken and refrigerate for 30 minutes or up to 1 hour.

MAKE BATTER Whisk flour, cornstarch, pepper, paprika, cayenne, baking powder, salt, and water in large bowl until smooth. Refrigerate batter while chicken is brining.

FRY CHICKEN Heat oil in large Dutch oven over medium-high heat to 350 degrees. Remove chicken from refrigerator, pour off brine, and pat dry with paper towels. Rewhisk batter. Transfer half of chicken to batter. One piece at a time, remove chicken from batter (allowing excess to drip back into bowl) and transfer to oil. Fry chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 degrees for dark meat), 12 to 15 minutes. Drain chicken on wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken. Serve.


Recipe Comments

  1. posted by Wooooody on Mar 17, 2013

    How long do you fry raw chicken legs in deep fat fryer and at what temperature?

  2. posted by Mak Sultan on Mar 25, 2013

    You know that battered chicken with sweet and sour sauce they have in chinese restaurants? It can have eggs/milk but no meat. Thanks in advance!
    Oh, I meant to post this in vegetarian section. Can you help me anyway?

  3. posted by have faith on Mar 25, 2013

    If Jesus symbol is fish and he fed crowds with fish and loaves why do Southern Baptists insist on Fried Chicken and a potato salad at their church picnics instead of bread battered fish sticks.
    Huh, mister huh, I a really wanna know!

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