How to Cook Battered Chicken for Maximum Crunch and Juiciness

Battered chicken is a delicious way to enjoy chicken with a crispy, crunchy coating. The batter helps seal in the chicken’s juices while providing a textured crust When cooked properly, battered chicken emerges from the fryer or oven deliciously moist on the inside and perfectly golden and crisp on the outside

This article will explain the different methods for preparing battered chicken along with tips to ensure your results are always crunchy juicy and full of flavor.

An Overview of Battered Chicken

Battered chicken refers to chicken that has been coated in a thick, flour-based mixture before being fried or baked. The batter sticks to the exterior of the chicken, protecting the meat and forming a crust as it cooks.

Common versions of battered chicken include

• Fried chicken – The traditional method, with chicken pieces like wings, thighs, legs and breasts dipped in batter and deep fried.

• Chicken tenders or strips – Made from sliced chicken breasts dipped in batter and fried.

• Oven baked chicken fingers or nuggets – Usually made from boneless chicken pieces that have been battered and baked.

No matter which you’re making, the keys for perfect battered chicken are:

• A flavorful, crispy coating
• Juicy, moist chicken on the inside
• An even golden-brown color

Below are step-by-step methods for frying and baking battered chicken so you can achieve optimal texture and taste.

Deep Frying Battered Chicken

Deep frying is the traditional way to make battered chicken. With this method, the chicken pieces are fully submerged in hot oil so the coating fries quickly and evenly. Here’s how to do it right:

1. Prepare the Chicken

• For bone-in chicken like wings, thighs and drumsticks, pat the pieces dry with paper towels. This helps the batter stick.

• For chicken tenders or nuggets, slice breasts across the grain into long strips. Again, pat dry.

• You can marinate the chicken first to add extra flavor if desired.

2. Make the Batter

• Whisk together 1 cup flour, 1 tsp baking powder, 1 egg, 1⁄2 cup beer or milk, and desired seasonings.

• Let the batter rest at room temperature for 15-30 minutes before using. This allows the flour to absorb the liquid.

3. Heat the Oil

• Pour 2-3 inches of neutral oil with high smoke point into a heavy pot or Dutch oven. Peanut, vegetable or canola oil works well.

• Heat to 350-375°F. Use a deep fry thermometer for accuracy.

4. Coat and Fry the Chicken

• Working in batches, dip chicken pieces into batter, allowing excess to drip off.

• Gently lower into hot oil and fry until coating is crisp and golden brown, turning occasionally.

• Bone-in chicken takes 12-15 minutes, tenders and nuggets 7-10 minutes.

• Drain on a wire rack or paper towels. Repeat with remaining chicken.

5. Season and Enjoy

• Toss fried chicken with salt and desired seasonings while still hot. Serve and enjoy!

Oven “Frying” Battered Chicken

For a slightly healthier version, battered chicken can be oven baked instead of fried. The hot air will crisp and cook the coating without oil.

1. Prepare and Season Chicken

• Pat chicken pieces dry and season with salt, pepper and spices.

2. Make Thicker Batter

• The batter should be thicker for oven frying. Use 1 cup flour, 1⁄4 tsp baking powder, 1 egg, 1⁄2 cup milk or buttermilk.

• Let batter rest for 30 minutes before using.

3. Coat Chicken and Bake

• Preheat oven to 425°F. Line a baking sheet with parchment paper or foil.

• Dip chicken pieces in batter, letting excess drip off.

• Place chicken on baking sheet without overcrowding.

• Bake for 20-25 minutes until coating is crispy and golden brown, flipping halfway through.

Helpful Tips for Perfect Results

Follow these tips every time you make battered chicken for maximum crunch and juiciness:

• Allow battered chicken to rest for 5-10 minutes after cooking before biting into it. This allows steam to distribute through meat so chicken stays moist.

• Work in small batches when frying or baking so oil maintains proper temperature and chicken cooks evenly.

• Use instant-read thermometer to confirm chicken is fully cooked – it should reach 165°F internally.

• Let oil return to temperature between frying batches. The coating may not crisp if oil is too cool.

• For extra crunch, toss chicken pieces in flour or breadcrumbs before battering.

• Add herbs, spices, garlic powder or cayenne pepper to batter for flavored chicken.

• Refrigerate leftovers within 2 hours and reheat in 400°F oven until hot, not microwaved.

With this guide to making battered chicken, you’ll be able to achieve the perfect balance of a flavorful crispy coating and incredibly moist, juicy meat inside every time. Just be sure to follow the tips above for best results!