Batter Fried Chicken
Crispy batter-fried chicken strips with a golden crunch, perfect for casual dinners or parties, offering a savory, satisfying flavor that appeals to all ages.
Ingredients
Instructions
- Combine flour, milk, egg, salt, sugar, and baking powder in a mixing bowl.
- Mix thoroughly until smooth batter forms.
- Cut boneless chicken breasts into 1/2-inch strips.
- Sprinkle chicken strips with salt and dip into the batter, coating well.
- Fry in deep, hot grease until chicken is cooked through and golden brown.
Tips & Substitutions
For a crispier batter, let the coated chicken strips rest for a few minutes before frying. You can substitute buttermilk for regular milk for added flavor and tenderness. Use cornstarch instead of flour for a gluten-free option. Always ensure the grease is hot enough (around 350°F) before frying to prevent sogginess.
Serving Suggestions
Serve the batter fried chicken with a side of crispy Green Beans And Carrots Almondine for a delicious contrast. Consider pairing it with a simple salad or mashed potatoes. For a hearty meal, make Supreme Hot Chicken Sandwiches using the fried strips as filling.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken strips on a baking sheet and warm in a preheated oven at 350°F for about 10-15 minutes until heated through and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Batter Fried Chicken contains roughly 854 calories, with 6g protein, 67g carbohydrates, and 64g fat. It is an excellent source of calcium (32% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2490mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken for this recipe?
Yes, you can use skin-on chicken, but it will alter the texture and flavor. The skin will add extra richness and crispiness, so adjust the frying time accordingly to ensure it's cooked through without burning.
What type of oil is best for frying?
Using oils with a high smoke point, such as vegetable oil or canola oil, is recommended for frying. Avoid olive oil, as it has a lower smoke point and can affect the flavor and texture of the chicken.
Can I bake the chicken instead of frying it?
Yes, you can bake the chicken for a healthier option. Preheat the oven to 400°F and place the coated chicken strips on a greased baking sheet. Bake for 20-25 minutes, flipping halfway, until golden brown and cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).