Battered Fried Chicken Food

CRISPY BATTER-FRIED CHICKEN

Steps:

• Place the chicken breasts between two pieces of waxed paper. Pound to 1/2" thickness using a meat mallet. Set aside.
• Place egg whites and tarragon in a shallow bowl. Beat with a fork until frothy. Combine flour, garlic powder, cornstarch and baking soda in another shallow bowl and mix well. Dip the chicken in flour then egg white mixture and turn to coat. Dip in flour again and coat completely.
• Heat the oil to 350 F in a deep medium skillet. Add 2 chicken breasts to the skillet. Cook, turning once, until golden brown and cooked through, about 7-10 minutes. Drain on paper towels. Repeat with remaining chicken.

BEER BATTERED CHICKEN

Steps:

• Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
• Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
• Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.

EASY FRIED CHINESE CHICKEN BALLS

Steps:

• Mix flour, baking powder, and salt together in a bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.
• Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).
• Mix cornstarch and white pepper together in a large shallow dish. Dust chicken in the cornstarch mixture and dip into the batter, evenly coating each piece. Transfer to the hot oil in batches and fry until golden and no longer pink in the center, 4 to 5 minutes. Scoop fried chicken out with a slotted spoon. Drain on a clean kitchen towel. Repeat with remaining chicken.

BUTTERMILK FRIED CHICKEN

Steps:

• Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
• Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
• Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
• Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

BATTERED CHICKEN TENDERS

Steps:

• Sauce: Combine all ingredients, you can adjust any of the ingredients to suit your taste. Sauce can be doubled.
• Heat oil in fryer to 350 degrees F.
• Whisk egg and water medium bowl.
• Whisk in flour, baking powder, salt, and pepper. Let the batter sit for a few minutes.
• Coat each piece of chicken with dry flour.
• Dip the chicken into the batter and let a little batter drip off the chicken.
• Once the excess batter has dripped off add to fryer.
• Fry for 7 to 9 minutes (ensure chicken is cooked to an internal temperature of 165 degrees).
• Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time.
• Drain fried chicken strips on paper towels and serve with favorite dip or dressing.

FRIED CHICKEN BATTER

Steps:

• Take four bowls
• Put 1 c milk in Bowl 1.
• Seperate the flour into 2 c and 1 cup.
• Combine Creole seasoning and 2 cups of flour to make Bowl 2.
• Add beaten eggs to make bowl 3.
• Combine Salt and Pepper with 1 c of flour to make bowl 4.
• In that order, dip chicken (or whatever you will fry)shaking off excess after each dip.
• Deep fry as per the deep fryer instructions. Usually about 4-6 minutes at 350.

SPICY GARLIC BUTTERMILK BATTERED FRIED CHICKEN STRIPS

Steps:

• In a deep bowl mix together buttermilk, pepper sauce, and mashed garlic.
• Cut chicken breasts in half lengthwise so that they are in strips roughly 1 inch wide and 4-7 inches long.
• Add chicken to buttermilk, pepper, garlic mix and stir so that chicken is well coated. Cover the bowl and marinate in the refrigerator several hours or overnight.
• Remove chicken from refrigerator about 1/2 hour before cooking.
• In a shallow dish mix together the all purpose flour, oregano, garlic powder, paprika, cayenne, salt, and ground pepper. Exact amounts of spices can be adjusted to personal tastes.
• Remove chicken from buttermilk mixture one piece at a time shake off excess liquid and then toss into flour mixture to coat. Place each piece on a clean dry baking pan. When all pieces are coated, dip each piece, one at a time again, into buttermilk and toss again in flour mixture, remove and set in back into baking pan.
• Pour about 1 1/2 inches of vegetable oil (canola, corn, peanut, etc.) into a heavy skillet or use a deep fryer filled with oil (as per fryer specifications), and heat oil to 360 degrees.
• Carefully drop pieces of chicken a few at a time into hot oil and cook about 3-4 minutes until pieces are golden brown. Do not add too many pieces at one time or the oil temperature will drop too low.
• Remove chicken from hot oil and place on clean paper towels to drain. These serve immediately or allow to cool to room temperature.
• For extra spicy chicken increase amount of cayenne pepper in flour mixture.

BATTERED FRIED CHICKEN

Steps:

• In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces. Bring to a boil; cover and let simmer for 15 minutes. Drain chicken pieces. Pat dry with paper towels and let cool.
• In deep fryer or skillet, at least 2-inches deep, slowly heat oil to 375F on deep fry thermometer. Also preheat oven to 300°F.
• Meanwhile, make batter. Sift flour with baking powder and salt; set aside.
• In medium bowl, with rotary beaters, beat eggs, milk and oil until combined. Add flour mixture gradually, beating until smooth.
• Dip chicken pieces in batter coating evenly. Deep fry a few pieces at a time, turning occasionally, 10-12 minutes or until golden brown and tender. Drain well on paper towels.
• Keep browned chicken in oven while rest of chicken cooks.
• SOOOOO GOOOOD!

TWICE-FRIED CHICKEN

Steps:

• Cure chicken: In a large bowl, add salt and mustard and onion powders, and combine until well blended. Add the chicken pieces and get in there with your hands to coat each piece well. Put the coated pieces of chicken on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
• Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, plus it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
• Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the chicken pieces-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches 300 degrees F. (It's fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
• First fry: Starting with the dark meat, use tongs to pick up each piece and allow the excess batter to drip off. Gently swirl the tip of the chicken in the oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Fry for 10 minutes.Use a slotted spoon or spider strainer to make sure the chicken pieces don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
• After 10 minutes, use the slotted spoon to transfer the chicken pieces to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to 350 degrees F. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.) Second fry: When the oil is hot, fry the chicken pieces again, this time for 4 minutes or until golden brown and crispy.
• Use the slotted spoon to transfer the chicken pieces to a clean wire rack set over a paper towel-lined baking sheet. Let cool for 5-10 minutes, then serve. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)

BATTERED FRIED CHICKEN AND WAFFLES WITH BOURBON-TANGERINE SYRUP

Steps:

• Whisk together 2 cups of the yogurt and 1/2 cup plus 2 tablespoons of the milk, 1 teaspoon of the chile de arbol, 2 teaspoons kosher salt and 1/2 teaspoon black pepper in a large bowl until combined. Add the chicken and toss to coat evenly in the marinade. Cover and refrigerate for at least 4 hours and up to 24 hours.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade and rinse under cold water to remove the marinade. Pat dry on paper towels. Combine 2 teaspoons kosher salt, the remaining 1 teaspoon chile de arbol and 1/2 teaspoon black pepper in a small bowl. Put the chicken pieces on a large baking sheet and brush on both sides with canola oil. Season on both sides with the salt mixture and bake until lightly golden brown and the internal temperature registers 145 degrees F on an instant-read thermometer, about 25 minutes. Transfer to the refrigerator until cool enough to handle, about 20 minutes.
• Whisk together the flour, garlic powder, onion powder, 1 tablespoon kosher salt and 1/2 teaspoon black pepper in a large baking dish until combined. Whisk together the remaining 2 cups of yogurt and 1/2 cup plus 2 tablespoons of milk in a medium bowl. Season with 1 teaspoon kosher salt and pinch of black pepper. Working in batches, dip the chicken pieces in the yogurt mixture, then dredge in the flour mixture, tapping off excess flour.
• Heat 2 inches of canola oil in a large cast iron pan over medium heat until it begins to shimmer. Fry the chicken in batches until golden brown on both sides and just cooked through, about 5 minutes per side. Remove to a baking rack set over a baking sheet. Repeat with the remaining chicken.
• Place a Buttermilk Waffle on a plate, spread with the Tangerine Pink Peppercorn Butter, top with some fried chicken and drizzle with the Sorghum-Bourbon-Tangerine Syrup. Garnish with the Blackberry-Pomegranate Relish.
• Preheat a waffle iron. Preheat the oven to 225 degrees F to keep the waffles warm, if desired. Whisk together the flour, cornmeal, baking soda and salt in a medium bowl. Whisk the egg yolks with the buttermilk and butter in another medium bowl.
• Beat the egg whites until they just hold a 2-inch peak.
• Add the liquid ingredients to the dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add the liquid faster than you can incorporate it. Towards the end of mixing, use a folding motion to incorporate the ingredients; gently fold the egg whites into the batter.
• Spread the appropriate amount of batter onto the waffle iron. Following the manufacturer¿s instructions, cook the waffles until golden brown, 2 to 5 minutes. Serve immediately or keep warm in the oven.
• Prepare an ice bath. Combine the tangerine juice and bourbon in a small saucepan, bring to a boil and cook until reduced to 1/2 cup. Transfer to a small bowl, place the bowl inside the ice bath and stir until cold.
• Put the butter in a medium bowl, add the tangerine juice mixture, honey, peppercorns and salt and stir until combined.
• Combine the sorghum syrup and tangerine zest and juice in a small saucepan and bring to a simmer. Serve warm.
• Combine the blackberries, pomegranate seeds and mint in a bowl. Cover and let sit at room temperature for 30 minutes.

DOUBLE DIPPED FRIED CHICKEN

Steps:

• Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.

WHISKEY MARINADED, BEER BATTERED, SOUTHERN FRIED CHICKEN

Steps:

• Marinade Preparation:.
• Mix liquid ingredients in a mixing bowl.
• Stir in herbs and spices.
• Pour over chicken.
• Marinade in refrigerator for 2 hours.
• Batter preparation:.
• Place 3 cups of flour in a large mixing bowl. Set the other two cups aside for later.
• Mix in ¾ tsp salt.
• Pour in 2 cups beer and whisk until evenly mixed. The mix will be thick.
• Slowly add small amounts of water, mixing thoroughly until batter is a pancake mix consistency. You may not need all of the water. Be careful not to thin the batter too much.
• Crack and add 3 eggs, mix thoroughly.
• Place in the refrigerator uncovered for at least one hour.
• Cooking Preparation:.
• Remove chicken marinade and beer batter from refrigerator.
• Place the two cups of flour set aside from the batter recipe on a plate or a flat surface.
• Heat oil in a frying pan to just before the smoke point (temperature varies by oil type). If the oil is smoking, reduce heat.
• Lightly flour chicken pieces and place in batter with a pair of tongs. After chicken pieces are thoroughly coated, SLOWLY place into the oil in the frying pan.
• Let cook for 5 to 7 minutes undisturbed and gently flip. Repeat process until the chicken pieces have reached an internal temperature of 170 degrees and is golden brown. It is important to let the chicken cook undisturbed, only moving it to flip.
• Place chicken on a wire baking rack to drain and cool (paper towels will cause the chicken to become soft and mushy on the bottom). Once cool, serve and enjoy!
• refrigerate any unused batter.