Make Crispy Battered Chicken At Home Without A Deep Fryer

There are several ways to make battered chicken without a deep fryer. One method is to brine the chicken in milk and spices, or water, to make it more tender, and then coat it in a mixture of flour, cornstarch and baking powder before frying in a cast-iron pan, dutch oven or heavy-bottomed pan. Another option is to steam the chicken first, then coat it with flour or cornstarch and cook it in a wok with a small amount of oil. Alternatively, you can dip the chicken in egg and flour and then fry it in a pot or deep fryer.

Brining the chicken in milk and spices

To begin, carefully pierce the chicken with a knife. Then, submerge the chicken in a brine of milk, salt, garlic, black peppercorns, and bay leaves. Leave the chicken to brine for 2-3 hours, or overnight for the best results. After brining, rinse the chicken and pat it dry with paper towels. This is an important step as it ensures the chicken will achieve a crispy texture when fried.

You can also add other spices to your brine to enhance the flavour. For example, a traditional brine includes a mixture of water, salt, and sugar. However, you can experiment with different aromatics and herbs, such as rosemary, garlic, or peppercorns, to create a unique flavour profile. Just be mindful not to oversaturate the brine with salt, as this can lead to an overly salty taste.

Once the brining process is complete, you can move on to coating the chicken in a seasoned flour mixture and frying it to golden perfection.

Coating the chicken with flour and frying with a minimum amount of oil

To make battered chicken without a deep fryer, you can coat the chicken with flour and fry it with a minimum amount of oil. Here's a step-by-step guide:

Step 1: Prepare the Chicken

Start by preparing your chicken. You can use a whole chicken cut into pieces or individual parts such as drumsticks, thighs, or breasts. If you're using a whole chicken, cut it into pieces by separating the legs, thighs, and breasts. You can also use boneless and skinless chicken breasts or thighs for a healthier option. Keep in mind that bone-in and skin-on chicken pieces will result in juicier and more flavorful meat.

Step 2: Brining (Optional)

Brining the chicken is an optional step but is recommended for extra juicy and tender meat. To brine the chicken, pierce the meat with a knife and submerge it in a brine solution. You can use a simple brine of water, salt, and spices, or try a milk brine for an even more tender result. Soak the chicken in the brine for at least 2 hours or overnight for the best results.

Step 3: Prepare the Coating

While the chicken is brining, prepare the coating by mixing the dry ingredients in a large bowl. The basic coating mixture typically includes all-purpose flour, cornstarch or potato starch (for a gluten-free option), and seasonings such as salt, pepper, garlic powder, paprika, and cayenne pepper. You can also add baking powder to the mixture, as it reacts with the oil to create a crispier coating. Mix the dry ingredients well, ensuring there are no lumps.

Step 4: Coat the Chicken

Once the chicken is brined, remove it from the brine and pat it dry with paper towels. Ensure the chicken is completely dry before coating it. You can now coat the chicken with the prepared flour mixture. There are two common methods for coating:

• Dredging: Dip the chicken pieces in the flour mixture and shake off any excess. This method creates a thin, crispy coating.
• Batter: Prepare a wet batter by mixing the flour mixture with water or milk until smooth. Dip the chicken pieces in the batter, allowing any excess to drip off, then coat them with the flour mixture. This method creates a thicker, crunchier coating.

Step 5: Fry the Chicken

Heat a small amount of oil in a large skillet, cast-iron pan, or wok over medium-high heat. You only need enough oil to coat the bottom of the pan, as you won't be deep-frying the chicken. Heat the oil to the optimal temperature of 325-350°F (163-177°C). Carefully place the coated chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry the chicken in batches if necessary. Cook the chicken until it is golden brown and crispy, flipping it occasionally to ensure even cooking. The cooking time will depend on the size of the chicken pieces, but it typically takes around 8-15 minutes for smaller pieces and up to 25 minutes for larger pieces.

Step 6: Drain and Serve

Once the chicken is cooked, remove it from the oil and place it on a wire rack or a plate lined with paper towels to drain any excess oil. Serve the chicken hot, fresh out of the fryer, for the crispiest results. You can also serve it warm, at room temperature, or even cold if you have leftovers. Enjoy your delicious homemade battered chicken!

Using a combination of flour, cornstarch and baking powder

How to Make Battered Chicken Without a Deep Fryer

Using a Combination of Flour, Cornstarch, and Baking Powder

This method of making battered chicken is perfect if you want to avoid deep-frying but still achieve a crispy, golden-brown coating. The cornstarch and baking powder are the key ingredients that will give your chicken that extra crunch and colour.

Step 1: Prepare the Chicken

First, you will need to brine the chicken. Brining is not strictly necessary, but it is recommended as it makes the chicken more tender and flavourful. You can use a simple brine of milk or water with salt, garlic, and peppercorns. Pierce the chicken with a knife and let it sit in the brine for 2-3 hours or overnight for the best results.

Step 2: Make the Battering Mix

In a large mixing bowl, combine equal parts flour and cornstarch with baking powder, salt, white pepper, black pepper, garlic powder, onion powder, and cayenne pepper to taste. Whisk these ingredients together until well combined. You can also add some of the leftover brine to this mixture and rub it with your hands to create small clumps, which will add extra texture to the chicken.

Step 3: Prepare the Chicken for Battering

Take your chicken out of the brine and dip each piece into a separate bowl of cold water, then immediately dredge it in the battering mix. Make sure the chicken is completely coated, then let it rest on a baking sheet while you heat up your oil.

Step 4: Fry the Chicken

Use a heavy-bottomed pan, such as a cast-iron pan or Dutch oven, to heat your oil. You will need enough oil to fully cover the chicken, about 1/2-inch deep. Heat the oil to 350°F and carefully place the chicken pieces into the hot oil. Fry for 8-12 minutes, depending on the size of the chicken, until the internal temperature reaches 165°F.

Step 5: Enjoy Your Crispy Chicken!

Remove the chicken from the oil and let it drain on a wire rack or paper towels. Serve hot, warm, or even cold—this crispy chicken is delicious any way you eat it!

By using this combination of flour, cornstarch, and baking powder, you can achieve the perfect crispy, golden-brown battered chicken without the need for a deep fryer. Enjoy!

Preparing a seasoned flour mixture and a beer batter

To make battered chicken without a deep fryer, you'll need to prepare a seasoned flour mixture and a beer batter. Here's a detailed guide on how to do it:

Preparing the Seasoned Flour Mixture:

Start by gathering your ingredients, which include all-purpose flour, garlic salt, black pepper, paprika, poultry seasoning, and salt to taste. You can also add in some cayenne pepper, dry mustard, or cumin for an extra kick. Mix all these ingredients together in a medium-sized bowl. The seasoned flour mixture is ready!

Preparing the Beer Batter:

For the beer batter, you'll need beer, all-purpose flour, egg yolks, salt, and black pepper. In a separate bowl, combine the beer, flour, egg yolks, salt, and pepper. Whisk them together until you have a smooth batter. If the batter seems too thick, you can thin it out by adding a little more beer. Your beer batter is now ready for dipping!

Once you have your seasoned flour mixture and beer batter prepared, you can move on to the next steps of moistening the chicken with water, dipping it in the flour mixture, and then coating it with the beer batter. Fry the chicken until it's crispy and golden, and you're done!

Cooking the chicken in a wok with a pool of oil

Cooking chicken in a wok with a pool of oil is a great way to achieve that deep-fried taste and texture without using a deep fryer. Here's a step-by-step guide to help you cook delicious battered chicken in a wok:

Prepare the Chicken

Start by preparing your chicken. You can use a whole chicken cut into pieces or buy pre-cut chicken parts. If you want to add extra flavour, you can brine the chicken in a mixture of milk, water, salt, and spices for 2-3 hours or overnight. This will make the meat more tender and juicy. You can also simply season the chicken pieces with a mixture of salt, pepper, garlic powder, and paprika to taste.

Make the Batter

To make the batter, you'll need flour, cornstarch, and/or potato starch. You can also add baking powder to make the coating even crispier. Combine the dry ingredients in a large bowl and mix well. If you want a thicker batter, you can add water or milk and whisk until smooth. Some recipes also suggest adding in some of the leftover brine and rubbing it into the flour mixture to create a craggy texture.

Heat the Oil

Pour enough oil into your wok to create a pool that will cover about one-third of the chicken pieces. Heat the oil over medium-high heat until it's very hot. The ideal temperature for frying chicken is between 325-350°F. Use a thermometer to monitor the temperature.

Fry the Chicken

Once the oil is hot, it's time to fry the chicken. Carefully place each piece of chicken into the hot oil, making sure not to overcrowd the wok. Cook the chicken in batches if needed to maintain the oil temperature. Fry the chicken until it's golden brown and crispy, which should take around 8-12 minutes, depending on the size of the pieces. Use tongs or a slotted spoon to turn the chicken pieces and ensure even cooking.

Drain and Serve

When the chicken is cooked, remove it from the oil and place it on a wire rack or a plate lined with paper towels to drain any excess oil. Serve the chicken hot, warm, or even cold—it's delicious any way you like it!

Frequently asked questions