Getting batter to adhere properly to chicken can be tricky, but is an important step in creating delicious fried chicken. The batter is what provides that crispy, crunchy coating we all love. When batter doesn’t stick, you end up with bare patches of chicken poking through, yielding an uneven frying result. Luckily, there are some simple tricks you can use to get your batter to really cling to the chicken.
Use Buttermilk
Most batter recipes call for buttermilk, and for good reason. The acids in buttermilk help break down the proteins on the exterior of the chicken. This allows the batter to grab on and adhere properly. The thinner liquid in buttermilk also helps the batter coat the chicken more evenly than using something thicker like cream. You can use full-fat or low-fat buttermilk interchangeably.
Let it Sit
After dipping your chicken in the buttermilk, let it sit for 5-10 minutes before dredging in batter. This gives the buttermilk time to really penetrate the chicken. The longer the chicken sits, the more the buttermilk can work on breaking down those surface proteins for better batter adhesion. Just place the buttermilk-coated chicken pieces on a wire rack set inside a rimmed baking sheet while you wait. Flipping the chicken halfway through will ensure even coverage.
Double Dip
Dip your chicken into the batter, then back into the buttermilk, and then again into the batter. This double dipping method encases the chicken in a thicker, protective coating of batter. The buttermilk acts as a “glue” to hold that second coat of batter. Double dredging does take more time, but it guarantees that your chicken will end up with a thick, crunchy exterior that stays on, even through frying. Make sure to let any excess batter drip off between steps.
Add Baking Powder
Baking powder is a leavening agent that creates air bubbles when mixed with liquid, giving batter a lighter texture. This aeration improves the batter’s ability to cling. The tiny bubbles and bumps left by baking powder also give the batter something else to “grip” onto the surface of the chicken. For best results, add approximately 1 teaspoon of baking powder per 1 cup of flour in your batter recipe.
Rest the Battered Chicken
After coating chicken pieces with batter, place them on a wire rack and let them rest for 5-10 minutes before frying. This rest time allows the batter to further adhere to the chicken. The pauses between buttermilk, first coat of batter, and second coat of batter all contribute to a really durable exterior. Letting battered chicken sit before frying is especially helpful when using a thinner batter, since it gives the coating time to cling and even out.
Use Colder Ingredients
For batter that really sticks, make sure your buttermilk and eggs are straight from the refrigerator. Colder liquid makes the batter thicker and less likely to slide off the chicken. Likewise, chilled chicken will hold onto batter better than room temperature chicken. The cold chicken helps thicken the buttermilk coating touching it, improving adhesion. Keep your bowls of buttermilk and beaten eggs in bowls of ice until ready to use them.
Add Cornstarch
A sprinkle of cornstarch in your batter recipe can work wonders for getting it to stick properly. About 1-2 tablespoons per cup of flour is plenty. The cornstarch thickens up the batter slightly, giving it more tackiness and binding power. At the same time, it doesn’t compromise the batter’s lightness. You can use cornstarch along with baking powder for an extra-adherent coating.
Season Under the Batter
Though you can season your batter, you’ll get best flavor results by seasoning the chicken first. Generously season pieces with salt, pepper, paprika, garlic powder, oregano, etc. before dipping in buttermilk. Seasoning underneath the batter allows the flavor to really penetrate the chicken, instead of remaining only on the surface. It also improves adhesion by roughing up the chicken’s exterior slightly.
Use Instant Flour
Instant flour, sometimes labeled “instant blending flour”, can be substituted for regular flour when making chicken batter. The pre-gelatinized starch in instant flour absorbs liquid and thickens faster. This allows your batter to rapidly cling to the chicken pieces. Instant flour also creates a crisper end result. About 1/2 cup per cup of regular flour is an appropriate substitution ratio.
Choose the Right Chicken
The type of chicken you select also impacts how well the batter sticks. Chicken pieces with skin on hold batter much better since the skin’s texture gives the coating something to grip. Boneless, skinless breasts are notoriously tricky to batter because their smooth flesh provides nothing for adherence. If using boneless breasts, score the surface lightly with a knife before battering.
Use a Batter Additive
There are a few specialty batter ingredients made specifically for adhesion. Batter binders contain extra protein and leavening agents to improve stickiness. Beaten egg whites or club soda can also help your batter cling better. Whisk a few tablespoons of these into the batter after mixing the dry and wet ingredients.
Fry at the Right Temperature
No matter how well your batter adheres initially, it won’t stay on if you fry at the wrong temperature. If the oil is too hot, the batter can burn or bubble up before setting. Oil that’s too cool prevents the batter from crisping up, making it prone to slipping off. Get your oil between 325-375°F for ideal batter frying. Use a deep fry or candy thermometer to check.
Let Excess Drip Off
After dipping chicken pieces in batter, hold them above the bowl for a few seconds so excess can drip off. Thick clumps of batter are more likely to slide around and separate from the chicken as it fries. Letting the excess batter run off results in a thinner, more manageable and clingy layer. Rotating and shaking the chicken will encourage drips.
Don’t Overmix the Batter
Avoid over-mixing the batter once all ingredients are incorporated. Too much mixing can affect the leavening power of baking powder or yeast. It also develops more gluten, creating a thicker, heavier batter that is more prone to falling off. Gently mix just until there are no dry spots of flour left. Some small lumps are fine.
Let Chicken Come to Room Temp
Although chilled chicken and buttermilk help the coating stick initially, letting the chicken pieces come closer to room temperature before frying can also improve batter adhesion. Take chicken straight from the fridge and coat in buttermilk and batter right away. Then let the battered chicken sit out for 15-30 minutes before frying. The warmer temperature keeps the batter more flexible.
Use Breaded Chicken Right Away
After breading chicken pieces, fry them as soon as possible. Letting battered chicken sit for too long causes moisture from the meat to soak into the coating. This moisture accumulation will eventually compromise batter adhesion. For best results, fry battered chicken within 30 minutes, or up to 1 hour max.
Blot Chicken Dry
Make sure chicken pieces are patted very dry after buttermilk dipping and before battering. Any excess buttermilk or moisture on the surface will thin out the batter, preventing it from sticking well. Blot chicken thoroughly with paper towels to soak up stray drips and maximize batter adhesion.
Use Cake Flour
For ultralight, crispy batter, substitute cake flour for about half the regular flour called for. Cake flour is finely milled and has less protein than all-purpose. This creates an extra tender, delicate batter that clings easily to irregular surfaces. For a 1 cup flour batter recipe, use 1/2 cup cake flour and 1/2 cup all-purpose.
Apply Batter Generously
Don’t skimp on the amount of batter used to coat each chicken piece. Thickly applying batter ensures every millimeter gets covered. Pay extra attention to hard-to-coat areas like bony edges and crevices. Use one hand for wet buttermilk dipping and the other hand for dry battering to efficiently apply a thick coating.
Dip in Buttermilk Twice
For even better batter adherence, double dip the chicken into the buttermilk too. After initially soaking chicken pieces, let most of the buttermilk drain off. Then dip back into the buttermilk again before moving onto the batter. The second buttermilk dipping encourages more of those milk proteins to breakdown on the surface.
Use Low-Protein Flour
Protein content affects flour’s ability to absorb moisture and develop gluten. Using a lower protein flour makes for a more tender batter and lighter coating. Swap out all-purpose flour for pastry flour, cake flour, or self-rising flour blend in your recipe. The lower protein allows the batter to stick without getting dense and thick.
Relax on the Spices
Heavily spiced batters can compromise stickiness. Paprika and cayenne are fine to add in moderation, but avoid overdoing it. Too many acidic ingredients like tomato paste or vinegar can also loosen the batter. Stick to no more than 1 tablespoon of acidic spice mix per 1 cup of flour.
Use Cold Batter
For a batter that clings on even better, refrigerate it after mixing. Chilled batter becomes thicker, allowing it to coat more evenly. Cover and refrigerate batter for 1-2 hours before dredging the chicken. Don’t forget to still use cold buttermilk and chicken as well for best results.
Avoid Breading Far in Advance
Ideally, chicken pieces should be battered shortly before frying. Batters containing yeast or baking powder can continue to rise and get air pockets if left to sit after breading. This compromises the batter’s crispness and adhesion. Only bread what you will fry within a couple hours in advance.
Gently Coat with Batter
Rather than dunking chicken aggressively in the batter, use a light hand to gently coat pieces. Banging or smacking chicken around in the batter can actually knock some of the coating right back off. Carefully spooning batter over each piece or rolling chicken around ensures even coverage.
Conclusion
Getting batter to properly stick to chicken requires focus on ingredients, technique, and temperature control. Allowing time for buttermilk and batters to penetrate, while using cold ingredients for improved viscosity, are key strategies. Avoid over-manipulating batters to prevent gluten development or knock-off of coating. With the right batter recipe and gentle handling, you can get a supremely crispy, crunchy end result.