21
May
To make the batter with the eggs put in a bowl 200 ml of water 2 eggs and 180 grams of flour. Replace the milk with evaporated milk if you prefer.
Batter the chicken.
Making batter for fried chicken. Adjust the liquid amount as needed for a thin or thick batter. Add a leavening agent like baking powder baking soda or beaten egg whites to aerate and lighten the batter. Add roughly 1 teaspoon of baking soda or baking powder or 1 beaten egg for every 1 cup of flour.
Chill the batter in the refrigerator for 20 minutes before using. Batter the chicken. The trick to getting the batter to stick to the chicken pieces properly is to dip the chicken into the seasoned flour before dipping into the egg mixture.
The flour helps the egg mixture adhere to the chicken. Then dip the chicken back into the flour mixture. Combine the flour with the garlic salt pepper poultry seasoning and paprika in a large plastic bag.
Put the chicken in the bag seal it and shake it to cover. Dip the flour-covered chicken into the egg mixture and again into the flour mixture. Heat oil in a skillet to 365 degrees F.
Brown the chicken all over in the hot oil. To make the batter with the eggs put in a bowl 200 ml of water 2 eggs and 180 grams of flour. Mix all the ingredients well until a smooth and dense mixture is obtained.
It is a thicker batter ideal for meat and chicken. Beat the egg whites separately and add them at the end for a better result. Batter with beer or wine.
When making fried chicken marination and double dipping is optional. Marination makes the chicken tender and flavorful. Double dipping is good for those who love an extra crunch.
When it comes to dishes like fried chicken the choice of batter holds some significance. Combine flour with baking powder in a bowl. For 3 to 4 pounds of chicken parts youll need about a 12 cup of flour and 14 teaspoon of baking powder.
Season the batter to your liking with salt pepper garlic powder and cayenne pepper. Pour the seasoned flour into a large brown paper bag. Buttermilk can replace the milk.
Another version of Southern fried chicken soaks it in a buttermilk marinade for at least 6 hours. This ensures the chicken is juicy and can help the flour stick better. Replace the milk with evaporated milk if you prefer.
When making batter its important to keep the batter mixture thin making your fried food light and crispy. Light batters coat food evenly while keeping it moist and tender. You can make an all-purpose batter that will taste good with any type of food you want to fry.
For variations try buttermilk batter beer batter or tempura batter. Beer batter fried chicken Combine flour salt and pepper. Dip chicken pieces into beer batter a few at a time.
And serve with onion rings if you wish.