Golden Fry Chicken Batter Food

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.

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.

WINONA'S PERFECT GOLDEN FRY BATTER

Steps:

• Stir oil into the flour.
• Add milk and egg, whipping with whisk until smooth.
• Mixture should have the consistency of heavy cream. If it is too thick, add milk one tablespoon at a time until until it "looks right".
• The perfect breading with this batter is cracker meal. Just whirl the crackers in your processor until it is very fine.

GOLDEN CHICKEN

Steps:

• Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
• Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
• Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
• Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
• Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
• Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
• Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
• Taste the braising liquid and adjust seasoning if needed before serving.

TACO BATTERED FRIED CHICKEN

Steps:

• Rinse the chicken. In large saucepan in slightly salted water, bring the chicken to a boil; reduce heat, cover and simmer for 20 minutes (this is done so the cornmeal in the batter will not burn). Drain, and pat the chicken pieces dry with paper towels.
• For the batter: Mix all the dry ingredients in a medium mixing bowl. Add the egg, milk and 2 tablespoons of oil, mixing well until smooth.
• Meanwhile, bring oil to 365°F.
• Dip the chicken pieces, one at a time, gently shaking off the excess batter.
• Fry the pieces 2 to 3 pieces at a time for 2 to 3 minutes or until golden, turning only once.
• Carefully remove and drain well.
• Keep warm while frying the remaining chicken pieces.

CHICKEN BATTER

Steps:

• Cut up chicken breasts into pieces.
• Mix all the ingredients.
• Dip chicken pieces in the mixture and fry until golden brown.

BATTER-FRIED CHICKEN

Steps:

• In a saucepan covered, simmer chicken with enough salted water to cover for 20 minutes.
• Drain.
• In a bowl combine pancake mix and salt.
• Stir in 3/4 cup water.
• beat 2 minutes.
• Dip chicken pieces in batter, draining off excess batter.
• In a heavy skillet that's at least 3 inches deep, heat 11/4 inches oil to 350.
• Regulate the heat of the oil so that chicken fries at about 325.
• Fry a few pieces at a time for about 5 minutes or until chicken is golden and tender.
• Drain well.
• Keep fried pieces warm until rest are done.