Battered Chicken Recipe

Prepare chicken

Trim excess fat and connective tissue from the chicken. If using breasts, cut into 1-inch thick strips or pieces; thighs can be left whole or halved so pieces are uniform (about 1 to 1.5 inches thick). Pat dry with paper towels.

Season chicken pieces evenly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder. Set aside briefly while you prepare the marinade.

Marinate

In a bowl, whisk together 1 cup buttermilk, 1 large egg, and 1 tsp hot sauce (if using) until smooth. Submerge the seasoned chicken in the mixture, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the meat.

Remove chicken from refrigerator about 10 minutes before frying to come closer to room temperature.

Make the batter

In a mixing bowl, combine 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 0.25 tsp baking soda, 0.5 tsp salt, and 0.25 tsp black pepper. Add 3 tbs cold sparkling water and 2 small ice cubes. Whisk briefly until just combined; the batter should be slightly lumpy and thick enough to coat but still pourable. Keep the batter cold (place bowl over another bowl with ice if your kitchen is warm).

If you prefer a thicker, extra-crispy coating, set the 0.5 cup flour and 0.5 cup panko in separate shallow bowls for a double-coat (dredge in flour, dip in batter, then press into panko).

Heat the oil

Pour 2 cups of neutral oil into a deep skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float steadily, not brown instantly.

Coat and fry the chicken

Working in batches (do not overcrowd), remove a piece of chicken from the buttermilk mixture, letting excess drip off. Option A (single batter): Dip the chicken into the chilled batter to coat completely, allowing excess to drip back into the bowl. Option B (double coat): Dredge the chicken lightly in the 0.5 cup flour, shake off excess, dip in batter, then press into the panko to adhere. Carefully lower the coated pieces into the hot oil and fry until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 4–6 minutes per side depending on piece size. Maintain oil temperature around 325–350°F by adjusting heat as needed.

Use a slotted spoon or spider to transfer fried chicken to a wire rack set over a baking sheet to drain and keep crisp. Sprinkle lightly with 0.5 tsp fine salt while still hot. Repeat with remaining pieces.

Let the chicken rest 3–5 minutes; this helps juices redistribute and ensures safe internal temperature. Serve with lemon wedges if desired.

If preparing ahead, keep in a warm oven (200°F / 95°C) on a rack for up to 20–30 minutes to preserve crispness. Avoid covering tightly, which traps steam.