simple butter chicken recipe

Cooking batter-fried chicken (often referred to as fried chicken or chicken fritters) involves a few key steps: preparing the chicken, making the batter, and frying the chicken. Here’s a simple recipe to get you started:


  • Chicken: 500 grams of chicken pieces (boneless or with bone, as per preference)
  • For Marinade:
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 tablespoon lemon juice or vinegar
  • For Batter:
    • 1 cup all-purpose flour
    • 1/2 cup cornstarch
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon paprika (optional)
    • 1/2 teaspoon cayenne pepper (optional, for extra spice)
    • 1 cup cold water or beer (adjust for consistency)
  • For Frying:
    • Oil for deep frying (vegetable oil, canola oil, or peanut oil)


  1. Marinate the Chicken:
    • In a large bowl, combine the chicken pieces with salt, black pepper, garlic powder, onion powder, and lemon juice or vinegar.
    • Mix well to ensure the chicken is evenly coated.
    • Let it marinate for at least 30 minutes, or up to 2 hours for better flavor.
  2. Prepare the Batter:
    • In another bowl, combine the flour, cornstarch, baking powder, salt, black pepper, paprika, and cayenne pepper.
    • Gradually add cold water or beer, whisking continuously until you achieve a smooth, thick batter. The batter should be thick enough to coat the chicken but still pourable.
  3. Heat the Oil:
    • Pour oil into a deep fryer or a large, deep skillet. The oil should be deep enough to submerge the chicken pieces.
    • Heat the oil to 350°F (175°C). You can use a thermometer to check the temperature.
  4. Batter and Fry the Chicken:
    • Dip each piece of marinated chicken into the batter, making sure it’s fully coated.
    • Carefully place the battered chicken into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
    • Fry the chicken pieces for about 6-8 minutes, turning occasionally, until they are golden brown and crispy. The internal temperature of the chicken should reach 165°F (75°C).
  5. Drain and Serve:
    • Once fried, remove the chicken pieces from the oil and place them on a paper towel-lined plate to drain excess oil.
    • Serve hot with your favorite dipping sauce, such as ranch, honey mustard, or spicy mayo.

Enjoy your homemade batter-fried chicken!

Leave a Comment