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–+ servings

Wet Batter Fried Chicken

Crispy and flavorful fried chicken coated in a rich wet batter, perfect for a hearty meal.
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Prep Time 30 minutes
Cook Time 20 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 fluffiness
Oil
  • 4 cups vegetable oil for frying

Method
 

Prepare the Chicken
  1. Rinse the chicken pieces under cold water and pat dry with paper towels.
  2. Season the chicken with salt and black pepper, ensuring even coverage.
Make the Wet Batter
  1. In a mixing bowl, combine flour, buttermilk, beaten egg, paprika, garlic powder, onion powder, cayenne pepper, and baking powder.
  2. Whisk until the batter is smooth and well combined.
Fry the Chicken
  1. Heat the vegetable oil in a deep fryer to 350°F (175°C).
  2. Dip each piece of chicken into the wet batter, allowing excess to drip off.
  3. Carefully place the battered chicken into the hot oil and fry for 10-12 minutes, or until golden brown and cooked through.
  4. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
  5. Remove the chicken and place it on a wire rack to drain excess oil.
Serve
  1. Let the chicken rest for a few minutes before serving.
  2. Enjoy your crispy wet batter fried chicken with your favorite sides.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 200mgIron: 2mg

Notes

For extra flavor, marinate the chicken in buttermilk for a few hours or overnight before frying.

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