Crispy Batter Mix

Crispy Batter Mix – Your Go-To for Golden, Crunchy Perfection

Okay, folks — who’s ready to nail that PERFECT crispy coating every single time? This batter mix is a total game-changer whether you’re frying chicken, fish, or veggies. Say goodbye to soggy coatings and hello to golden, crunchy deliciousness. Let’s get mixing!

Equipment Needed:

• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Wire rack and paper towels (for draining)

Ingredients:

• ¾ cup all-purpose flour
• 2 tablespoons cornstarch
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• About 1 cup cold liquid (water, milk, or beer for extra crispiness and flavor)

Instructions:

1. Mix the Dry Ingredients: In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt until well combined.
2. Add the Liquid: Gradually pour in the cold liquid while whisking constantly. Aim for a smooth batter similar to pancake batter. Adjust with a little more or less liquid as needed.
3. Don’t Overmix: A few small lumps are fine — overmixing can make the batter tough.
4. Chill the Batter: Cover and refrigerate the batter for 15–20 minutes. This helps ensure a crispier result.
5. Dip and Fry: Dip your protein or veggies into the batter, letting excess drip off. Fry in hot oil (350–375°F / 175–190°C) until golden and cooked through.
6. Drain: Transfer to a wire rack over paper towels to drain and stay crispy.

Extra Tips & Variations:

• Try beer or sparkling water for lighter, crispier results.
• Add spices or herbs to the dry mix for extra flavor.
• This batter works great for onion rings, zucchini, shrimp, and more!

This crispy batter mix will have you frying like a pro. Simple, reliable, and oh-so-delicious — it’s bound to be your new favorite! What’s the first thing you’ll fry? Let me know!

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Crispy Batter Mix

A simple, versatile batter for perfectly crispy fried foods every time.

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Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup all-purpose flour
• 2 tbsp cornstarch
• ¼ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• ~1 cup cold liquid water, milk, or beer

Equipment

• Medium mixing bowl
• whisk
• Measuring cups and spoons
• Wire rack and paper towels (for draining)

Method

 

1. Whisk dry ingredients together.
2. Gradually whisk in cold liquid to pancake batter consistency.
3. Chill 15–20 mins.
4. Dip, fry at 350–375°F, and drain on rack.

Notes

Use beer for extra crispiness.

Customize with herbs or spices.