Name: Crispy Seafood or Chicken Batter
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup all-purpose flour (sifted if preferred); 1 cup cornstarch (measured and leveled); 2 teaspoons baking powder (for lift); 1 teaspoon salt (or to taste); 1 teaspoon sugar (to balance flavors); 1/4 teaspoon baking soda (helps crisping); 1/4 teaspoon onion powder (for savory depth); 1/4 teaspoon garlic powder (for subtle aroma); 1 cup club soda (cold — keep this chilled until use); 1-2 pounds seafood or chicken (suggestions: shrimp, cod, haddock, or chicken breast strips); as needed neutral oil (like vegetable, canola, or peanut, enough for deep or shallow frying at 350°F / 175°C)

Jump to Recipe

Crispy, golden, and irresistibly crunchy — this Crispy Seafood or Chicken Batter creates restaurant-quality fried seafood and chicken right in your home kitchen. Imagine biting into a light, puffy crust that gives way to juicy, tender fish or chicken beneath; it’s the kind of comfort food that comforts and delights at the same time. Fun fact: many coastal towns developed their own batter recipes to highlight fresh catches, and a good batter can turn simple fillets into a celebration.

This recipe stands out because it’s simple, quick to prepare, and perfect for family dinners or weekend gatherings. If you enjoy recipes that deliver big flavor with minimal fuss, give this a try — and if you want another cozy, nourishing option, check out our take on anti-inflammatory chicken soup for chilly nights. Get ready to make a crunchy favorite that everyone will ask for again.

What is Crispy Seafood or Chicken Batter?

Ever wondered why we call it Crispy Seafood or Chicken Batter? Is it the crisp crunch, the seafood, the chicken, or simply the batter’s personality? Maybe it’s all of the above. This batter is designed to hug shrimp, cod, haddock, or even chicken tenders, giving them an irresistible golden shell. Rumor has it the name came from family dinners where everyone debated whether the batter loved seafood or chicken more — a delicious identity crisis.

After one bite, you’ll understand why “the way to a man’s heart is through his stomach.” Ready to find out? Grab your favorite seafood or chicken and let this batter work its magic.

Why You’ll Love This

Light, puffy crunch: The mix of flour and cornstarch yields a delicate, crunchy coating that stays crisp without feeling heavy. You get an airy, crackly texture that makes every bite sing.
Wallet-friendly: Making batter at home saves money compared to takeout, and you can stretch a small amount of protein into a generous meal. Use seasonal fish or budget-friendly chicken to feed the family without breaking the bank.
Flavor boosters: Simple seasonings like onion and garlic powder plus a touch of baking powder create lift and subtle savory notes. Pair with tangy tartar, spicy mayo, or a squeeze of lemon to brighten the dish.

If you like our flavors here, you might also enjoy our other crispy recipes like the one featured on the blog about crisp-battered classics. Give it a try at home — you’ll love how quick and satisfying it is.

How to Make:

Quick Overview

This batter is quick to whisk and even quicker to transform into crunchy perfection. Preparation is straightforward: combine dry ingredients, whisk in cold club soda for lift and lightness, rest briefly, dredge, and fry. The result is a thin, airy crust with a tender center and that classic fried finish. Total time: about 10–15 minutes prep and 10–12 minutes frying, depending on batch size.

Ingredients

1 cup all-purpose flour, sifted if preferred
1 cup cornstarch, measured and leveled
2 teaspoons baking powder, for lift
1 teaspoon salt, or to taste
1 teaspoon sugar, to balance flavors
1/4 teaspoon baking soda, helps crisping
1/4 teaspoon onion powder, for savory depth
1/4 teaspoon garlic powder, for subtle aroma
1 cup club soda, cold — keep this chilled until use
Choice of seafood or chicken (suggestions: 1–2 pounds of shrimp, cod, haddock, or chicken breast strips)
Oil for frying (neutral oil like vegetable, canola, or peanut), enough for deep or shallow frying at 350°F / 175°C

Directions

In a large mixing bowl, combine flour, cornstarch, baking powder, salt, sugar, baking soda, onion powder, and garlic powder. Whisk together to blend well so there are no lumps.
Slowly add the cold club soda to the dry ingredients while continuously whisking. Pour in a steady stream and whisk until you have a smooth batter that’s slightly thick but still pourable. The carbonation helps create a light, airy crust.
Let the batter sit for a few minutes to thicken slightly. This short rest allows the baking powder and soda to activate and improves texture.
Prepare your seafood or chicken: pat pieces dry with paper towels to help the batter adhere. Dip your choice of seafood or chicken into the batter, ensuring each piece is well coated — use tongs for safety with hot oil.
Heat oil in a deep pan or fryer to 350°F (175°C). Fry the coated pieces in hot oil until golden brown and crispy, usually about 3–4 minutes per side for fillets or until shrimp turn opaque and chicken reaches 165°F internal temperature. Fry in batches to avoid crowding, which cools the oil and leads to soggy coating.
Drain on paper towels or a wire rack and serve hot with lemon wedges and your favorite dipping sauce.

Crispy Seafood or Chicken Batter

What to Serve With

Classic tartar sauce or lemon-garlic aioli for bright, creamy contrast
Coleslaw for a crunchy, tangy side that cuts richness
Fries, potato wedges, or sweet potato fries for a hearty meal
A simple green salad with a zesty vinaigrette to lighten the plate
Cold beer, iced tea, or a crisp white wine like Sauvignon Blanc

Top Tips for Perfecting

Keep the club soda cold: cold liquid preserves the carbonation that makes the batter light and crisp.
Dry the protein well: excess moisture prevents batter adhesion and leads to bubbling oil.
Oil temperature matters: maintain 350°F (175°C). Too cool = greasy coating; too hot = burnt outside and undercooked inside.
Use cornstarch for extra crunch: the 1:1 ratio with flour gives a delicate texture. For a slightly thicker crunch, add an extra tablespoon of cornstarch.
Work in small batches: overcrowding the fryer drops temperature and produces soggy results.
Try seasoning the dry mix: smoked paprika, cayenne, or lemon zest can add personality.
Avoid overmixing the batter: whisk just until combined to keep it light.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container and refrigerate for up to 2 days. Reheat to preserve crunch.
Freezing: Cooked battered pieces can be frozen on a baking sheet until firm, then transferred to a freezer bag for up to 1 month. Reheat from frozen for best texture.
Best reheating method: Reheat in a preheated oven or air fryer at 375°F (190°C) for 8–12 minutes until hot and crisp. Avoid microwaving, which makes the coating soggy.

FAQs

Can I use beer instead of club soda?
Yes — beer is a classic substitute and will add flavor and extra lift. Use a light lager for a neutral taste.

Is cornstarch necessary?
Cornstarch helps create a crisp, delicate crust. You can reduce it slightly, but omitting it will change the texture.

Can I make the batter ahead of time?
Batter is best used fresh. If needed, prepare dry mix ahead and whisk in club soda just before frying.

What oils are best for frying?
Use neutral oils with high smoke points like vegetable, canola, peanut, or sunflower oil.

How do I know when chicken is cooked through?
Use an instant-read thermometer: chicken should reach 165°F (74°C). For fish, cook until opaque and flaky.

Conclusion

This Crispy Seafood or Chicken Batter recipe is a simple, reliable way to get restaurant-style crunch at home with minimal effort. It’s quick to whisk, forgiving for beginners, and endlessly adaptable to whatever protein you have on hand. Serve it with crisp sides, tangy sauces, and your favorite drinks for a crowd-pleasing meal everyone will love. For a recommended seasoning option you can use with this batter, consider the classic Southern flavor of Southern Fry Kings New Orleans Seafood and … – Amazon.com, or try a tried-and-true seasoned fry mix like Seasoned Chicken Fry 9 oz – Louisiana Fish Fry to add a bold finish. Give this batter a go, invite people over, and enjoy the crunch!