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–+ servings

Wet Batter Fried Chicken

Crispy and flavorful fried chicken coated in a wet batter, perfect for a hearty meal.
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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 for coating
  • 1 cup buttermilk adds flavor and moisture
  • 1 large egg for binding
  • 1 teaspoon paprika for flavor
  • 1 teaspoon garlic powder for flavor
  • 1 teaspoon onion powder for flavor
  • 1 teaspoon cayenne pepper optional, for heat
Oil
  • 4 cups vegetable oil for frying

Method
 

Prepare the Chicken
  1. Pat the chicken pieces dry with paper towels and season with salt and black pepper.
Make the Wet Batter
  1. In a mixing bowl, whisk together the flour, buttermilk, egg, paprika, garlic powder, onion powder, and cayenne pepper until smooth.
Heat the Oil
  1. In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C).
Coat and Fry the Chicken
  1. Dip each piece of chicken into the wet batter, allowing excess to drip off, then carefully place in the hot oil.
  2. Fry the chicken for about 10-15 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Drain and Serve
  1. Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

For extra crunch, you can double dip the chicken by coating it in the batter, letting it sit for a few minutes, then dipping it in the batter again before frying.

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