A Four-Ingredient Crispy Batter Recipe for Anything and Everything

Updated on January 12, 2020
dredcuan profile image

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 | Source


  • 2 cups all-purpose flour
  • 1 3/4 cups water
  • 1 tablespoon baking powder
  • 2 teaspoon salt

Did You Know?

You can make use of any carbonated drinks like club soda or beer when making a light batter.

Utensils for Preparing the Batter
Utensils for Preparing the Batter | Source


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

Cook Time

Prep time: 5 min
Ready in: 5 min
Yields: 6


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


Overmixing a batter will cause the development of the gluten that makes the food rubbery rather than crunchy.

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.

Questions & Answers

    © 2018 Travel Chef


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      • dredcuan profile imageAUTHOR

        Travel Chef 

        23 months ago from Manila


        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!

      • aesta1 profile image

        Mary Norton 

        23 months ago from Ontario, Canada

        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.

      • dredcuan profile imageAUTHOR

        Travel Chef 

        23 months ago from Manila


        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!

      • phoenix2327 profile image

        Zulma Burgos-Dudgeon 

        23 months ago from United Kingdom

        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.

      • dredcuan profile imageAUTHOR

        Travel Chef 

        23 months ago from Manila


        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.

      • phoenix2327 profile image

        Zulma Burgos-Dudgeon 

        23 months ago from United Kingdom

        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?


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