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A Four-Ingredient Crispy Batter Recipe for Anything and Everything

My passion for cooking leads me to travel to different places, eat authentic local dishes, and inspire everybody to enjoy their lives!

homemade crispy batter recipe

homemade crispy batter recipe

I love eating fried foods that have a crunchy coating. I find that crunchy fried foods are best served with homemade gravy, ketchup, or sweet and sour sauce. Nothing can really beat this kind of cheat meal. Everybody truly enjoys eating fried foods—even if the foods are high in cholesterol and fat.

This crispy batter recipe can be used when cooking any kind of food, including fruits, vegetables, chicken, pork, and beef. Want to know the four ingredients needed to make a light and crispy batter? Let me show you!

Batter Ingredients

Batter Ingredients

Ingredients

  • 2 cups all-purpose flour
  • 1 3/4 cups water
  • 1 tablespoon baking powder
  • 2 teaspoon salt
Utensils for Preparing the Batter

Utensils for Preparing the Batter

Utensils

  • 2 large bowls
  • 2 small bowls
  • Measuring cups
  • Measuring spoons

Cook Time

Prep timeReady inYields

5 min

5 min

6

Instructions

  1. Mix all ingredients in a bowl.
  2. Store the mix in a sealed container for future use.

Give the Mix Some Twists!

  • Add herbs for the aroma and additional tastes.
  • Dust with cheese for a cheesy and saltier flavor.
  • Whisk in some freshly cracked black pepper, cayenne, or paprika for some kick.
  • Garlic or onion powder can also be added for additional flavor.
  • Most seasonings can be added to this so that you can adjust the flavor of the batter to a particular meal, type of meat, or occasion.

Sweet and Savory Recipes Using Four-Ingredient Crispy Batter

  • How to Make Sweet Chili Popcorn Chicken
    Check my sweet chili popcorn chicken recipe is inspired by KFC's popular snack. The combination of the sweetness and spiciness of the sauce will level up the flavor of this dish.
  • How to Make Eggless Tropical Fruit Fritters
    Try my eggless tropical fruit fritters using my homemade four-ingredient crispy batter recipe with a twist. This dish is best served as a dessert or as a snack.

© 2018 Travel Chef

Comments

Travel Chef (author) from Manila on July 13, 2018:

Mary,

Yes, I agree with them. As a matter of fact, most chefs recommend beer batter or club soda batter because the bubbles present on both drinks can create that airy texture. I don't usually stock beers at home so I used baking powder. I love the result though! Let me know what you think when you tried it. Cheers!

Mary Norton from Ontario, Canada on July 13, 2018:

We were just talking with some firends on the dock about batter and they claim that beer batter is the best. I often use Panko or tempura mix or just the simple egg, flour and breadcrumbs. I have not used baking powder before so I'll try this and add some herbs or the other flavours you suggested.

Travel Chef (author) from Manila on July 12, 2018:

Zulma,

I totally agree with you! The 3 step process breading is really messy. I like this recipe because it's much cheaper too. Thanks for commenting. Enjoy your chicken fingers!

Zulma Burgos-Dudgeon from United Kingdom on July 12, 2018:

Thank you for getting back to me.

I've done the flour, egg, breadcrumbs before. It's a bit messy which is why I don't use it much. I do like the texture of fish and chips batter so I'm going to give this a go.

Thanks again. Have a lovely day.

Travel Chef (author) from Manila on July 12, 2018:

Zulma,

The texture of this recipe is similar to fish n chips. You can give it a go if that is fine with you. You can lessen the amount of oil if you want. No problem with that. Though it may take time to cook it.

On the other hand, you can do the 3 step process: flour, egg and bread crumbs. Here you can do pan frying. All you need is to make the crust golden brown. Then cover it with a lid so the steam with thoroughly cook the food or finish the cooking process into the oven.

Zulma Burgos-Dudgeon from United Kingdom on July 12, 2018:

What a coincidence. I was considering making chicken fingers for dinner tonight. Lo and behold, this recipe pops up. Thanks for that. :)

So, would this batter be all right for that? Also, can I get away with shallow frying?