CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME)
Crispy Batter that Stays Crispy-Super simple recipe to get a crispy batter that stays crispy for a long time. All the tips you need to know. A gluten-free version of the batter is included.
Provided by Marvellina
Categories How To
Time 25m
Number Of Ingredients 11
Steps:
- Place the flour/starch, baking powder, and salt in a mixing bowl. Stir to mix everything. Only prepare your batter when you are ready to fry your food.
- Pour about 1 1/2 to 2-inch of oil into a stainless steel pot or Dutch oven. Preheat the oil to 330 F. It helps if you have deep-fryer thermometer if not, dip a stick end of wooden spatula, bamboo skewer, or chopsticks into the oil. If there are steady bubbles around it, the oil is most likely more than 330 F, but the temperature will drop once you put in the things you are going to fry. As long as it doesn't bubble vigorously, if it is, lower the heat a bit and test again
- Pour in the ice cold water into the flour mixture and use a chopstick to stir. Do not over stir with all-purpose flour. It's okay to have some lumps in the batter. If you over mix the flour batter, it will turn out gummy and absorbs too much oil. If you are preparing gluten-free batter, this is not an issue because cornstarch doesn't have gluten in it
- Coat the food with the batter and fry the food. Another important note is not to overcrowd and frying too many. If you lower the oil temperature too much, the batter will be greasy, soggy, and almost definitely will not stay crispy (if at all). This step is to cook the food inside the batter. Depending on what you are frying, follow the instruction on the time
- Remove from the oil to a rack. Let them cool down for at least 10 minutes before you go for the second frying. You can even stop at this step if you are prepping ahead. Keep the half-fried food in the fridge and do the second frying just right before serving, whenever that is
- Remove any crumbs from the oil and bring it back up to hot again over high heat. This time we need about 375 F. Use a thermometer if you have one. If you don't have one, again, use the stick end of wooden spatula, bamboo skewer or chopstick to test the oil. The bubbles will be steady. When it's ready, fry the food for the second time. This round should be quicker. The food will turn golden brown too. This step is to crisp up the food further
- Place the fried food on a rack set on a baking sheet. You can keep the rest warm in an oven at around 200 F and serve when you are done with frying all
EXTRA CRISPY SOUTHERN FRIED CHICKEN
If you love a crispy coating, then this southern-style fried chicken recipe is a must-try. Can be made stove-top or in a deep-fryer.
Provided by qusie
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse the chicken pieces with cold water and pat dry with paper towels. In a shallow bowl, beat the eggs with the milk, and stir in the salt, pepper and garlic powder. Soak the chicken in the milk mixture for 5 to 10 minutes. Combine the flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time, and shake to coat completely in the flour. Shake off any excess and set the chicken aside on a rack to dry. Pour the oil into a deep skillet or deep fryer and heat it to 350 degrees F. Add chicken thighs and legs and cook for several minutes. Add other chicken pieces being careful not to overcrowd skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through. Drain the fried chicken on paper towels and serve warm or at room temperature.
CRISPY BARBECUE CHICKEN DINNER
There's nothing like tender baked chicken. After a dip in barbecue sauce and coating mixture, even the chicken is happy.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 8 servings, 1 chicken breast, 1/2 cup coleslaw and 3/4 cup corn each.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Toss coleslaw blend and dressing; cover. Refrigerate until ready to serve.
- Place barbecue sauce and coating mix in separate pie plates or shallow dishes. Dip chicken in barbecue sauce, then in coating mixture, turning over to evenly coat both sides of each chicken piece. Place in single layer in aluminum foil-lined 15x10x1-inch baking pan. Discard any remaining coating mixture.
- Bake 20 min. or until chicken is cooked through (170°F). Serve with the coleslaw and corn.
Nutrition Facts : Calories 360, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 30 g
CRISPY RICE CHICKEN
This is a baked chicken recipe with crushed rice crispies cereal as the coating. I made this for my parents and it took them awhile to figure out what the coating was. I also use this with my OAMC cooking, and it turned out great!
Provided by StacyW
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg and water in a shallow bowl.
- Place cereal in another shallow bowl.
- Mix garlic powder, salt, and pepper with cereal.
- Dip chicken into egg mixture and roll into crumb mixture. Coat all sides.
- If freezing, I flash-froze and then packaged up my chicken.
- If baking now, place on a lined baking sheet.
- Bake at 350 for 45 minutes.
TILAPIA WITH A CRISPY COATING FOR ONE (OR MORE)
Make and share this Tilapia With a Crispy Coating for One (Or More) recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pat fish dry then place in beaten egg, then in breadcrumbs, then back in eggs, then back in bread crumbs.
- place in a 450 degree oven for 5 minutes, flip fish over and cook for 5 more minutes.
- Enjoy!
CRISPY FRIED CHICKEN
If you love Southern fried chicken you'll be amazed with this healthy makeover- some clever swaps mean taste isn't compromised
Provided by Angela Nilsen
Categories Main course
Time 35m
Number Of Ingredients 11
Steps:
- Pour the buttermilk into a wide shallow dish and stir in the garlic. Slice the chicken into chunky slices, about 9.5cm long x 3-4cm wide. Lay the chicken in the dish and turn it over in the buttermilk so it is well coated. Leave in the fridge for 1-2 hrs, or preferably overnight.
- Meanwhile, heat a large, non-stick frying pan and tip in the panko crumbs and flour. Toast them in the pan for 2-3 mins, stirring regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl and stir in the paprika, mustard, thyme, chilli powder, pepper and a pinch of fine sea salt. Set aside.
- When ready to cook, heat oven to 230C/210C fan/gas 8. Line a baking tin with foil and sit a wire rack (preferably non-stick) on top. Transfer half the crumb mix to a medium-large plastic bag. Lift half the chicken from the buttermilk, leaving the marinade clinging to it. Transfer it to the bag of seasoned crumbs. Seal the end of the bag and give it a good shake so the chicken gets well covered (you could do all the crumbs and chicken together if you prefer, but it's easier to coat evenly in 2 batches).
- Remove the chicken from the bag. Heat 1 tbsp of the oil in a large, non-stick frying pan, then add the chicken pieces and fry for 1½ mins without moving them. Turn the chicken over, pour in another ½ tbsp of the oil to cover the base of the pan and fry for 1 min more, so both sides are becoming golden. Using tongs, transfer to the wire rack. Repeat with the remaining seasoned crumbs, oil and chicken.
- Bake all the chicken on the rack for 15 mins until cooked and crisp, then serve with the Crunchy coleslaw (see 'Goes well with', below right).
Nutrition Facts : Calories 319 calories, Fat 10.5 grams fat, SaturatedFat 1.1 grams saturated fat, Carbohydrate 18.6 grams carbohydrates, Sugar 2.2 grams sugar, Fiber 0.8 grams fiber, Protein 37.1 grams protein, Sodium 0.7 milligram of sodium
CRISPY FISH TACOS RECIPE
Try our Crispy Fish Tacos recipe. The fish is covered with a seasoned coating and then baked in the oven until crisp and golden brown. It's all served on warmed corn tortillas topped with fresh salsa. Bring the Crispy Fish Tacos recipe to your next taco night!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Toss fish, in batches, with coating mix as directed on package. Place on parchment-covered baking sheet.
- Bake 10 min. or until fish flakes easily with fork. Meanwhile, combine tomatoes, onions and garlic in medium bowl. Add dressing; mix lightly.
- Top tortillas with fish, tomato mixture, cilantro and salad greens.
Nutrition Facts : Calories 390, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1110 mg, Carbohydrate 49 g, Fiber 5 g, Sugar 7 g, Protein 30 g
KITTENCAL'S CRISPY COATING MIX FOR MOIST OVEN BAKED CHICKEN
I developed this coating recipe years ago, it makes the most wonderful crispy moist oven-baked chicken you will ever have, I always serve this chicken with recipe #145064 on the side to drizzle over the chicken *SO* good! Make certain to purchase and use only the already crushed boxed cornflake crumbs for this, and use only Shake and Bake Southern Fried flavor, I have tried many other flavors and brands and they are just not as good! The chicken will cook even more after you remove it from the oven and let it sit, so I like to bake mine for only about 40 minutes, and leave it on top of the stove until ready to serve, I find that it is even moister this way!
Provided by Kittencalrecipezazz
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Wash chicken pieces in cold water (leave the chicken moist so the coating will hold on to it) set aside.
- In the plastic mixing bag that comes with the coating mix, combine all ingredients (except the chicken pieces) and shake bag to combine thoroughly.
- Set oven to 425°F.
- Set oven rack to lowest-bottom position.
- Line a large 15-inch baking sheet with foil, and spray with non-stick cooking spray.
- Shake each piece of chicken in the bag to coat thoroughly with mixture and place on the baking sheet.
- Repeat with the remaining chicken pieces.
- Bake for 45 minutes (you might have to bake for about 5 minutes more if the backs are attached to the legs).
- *NOTE* Sometimes if you are using frozen defrosted chicken there might still be some water left in the chicken that will come out when baking, if you find that there is a lot of water in your pan about halfway through baking, just carefully remove the pan with a towel or oven mitts and hold over the sink to drain the water, and place back in the oven to bake (just enough to drain, careful not to remove the chicken from the pan and throw into the sink!).
- The less water in the bottom of the pan the crispier you chicken will be).
Nutrition Facts : Calories 752.4, Fat 53, SaturatedFat 15.2, Cholesterol 243.8, Sodium 267.2, Carbohydrate 7.3, Fiber 0.6, Sugar 0.7, Protein 58.1
CRISPY COATING FOR FISH
For a light, crispy batter, dip the fish (or chicken) in an egg wash before coating. Use butter to fry.
Provided by CJAY8248
Categories < 15 Mins
Time 10m
Yield 1 1/2 cups coating, 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients. Store in a covered container and use as needed. Makes enough to coat about 2 lbs. of fish.
Nutrition Facts : Calories 62.5, Fat 0.3, SaturatedFat 0.1, Sodium 883.4, Carbohydrate 13, Fiber 0.9, Sugar 0.3, Protein 1.9
FRIED OKRA WITH CRISPY PARMESAN COATING
This fried okra is very crispy. The Parmesan coating adds a nice flavor to the okra. Since there is no flour or cornmeal used in the recipe, it's perfect for a low carb diet .like Somersizing.
Provided by PanNan
Categories Vegetable
Time 19m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Clean and slice okra, and sprinkle with salt and pepper.
- Beat egg in a shallow bowl.
- Place grated Parmesan cheese in a shallow bowl.
- Pour okra into the beaten egg.
- Stir until every okra slice is wet from the egg.
- Remove with a slotted spoon, and place into the bowl with the Parmesan cheese.
- Stir until every okra slice is covered with cheese.
- Place oil in heavy pan to at least 2" in depth.
- (I use a deep fryer.) Heat until a single slice of coated okra dropped into the oil starts sizzling.
- Add the okra to the hot oil.
- Depending on the size of the pan, you may have to do this in two batches.
- Remove when the okra slices are golden brown and crispy.
- Drain on paper towels, and serve immediately.
BASIC COATING MIX (FOR CHICKEN,FISH & PORK)
From the bottom of a box of "Christie" crackers....A good basic cracker-coating mix that can be used in "Crispy Barbecued Style Chicken" (that has been posted)....The amount of crackers called for in this recipe is about 2 stacks or 2 single packages.
Provided by Boyz 5
Categories < 15 Mins
Time 10m
Yield 2 1/2 coating mix
Number Of Ingredients 6
Steps:
- Place crushed crackers and seasonings in a plastic bag;Shake well to combine.
- Makes 2 1/2 to 3 cups,enough to coat 6 pounds of chicken pieces.
- Store unused portion of crumbs in airtight container in refrigerator.
Nutrition Facts : Calories 543.4, Fat 25.9, SaturatedFat 3.9, Sodium 857.5, Carbohydrate 69.9, Fiber 3.4, Sugar 5.6, Protein 8.8
CRISPY RICE CEREAL-COATED FRIED CHICKEN
Rice cereal is not just for breakfast. It also happens to be a great coating for fried chicken. (Just make sure you don't buy the frosted rice cereal.)
Provided by Kardea Brown
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pour the oil halfway up the sides of a very large cast-iron skillet. Heat the oil to 350 degrees F.
- Line a rimmed baking sheet with parchment paper. Line a second rimmed baking sheet with a cooling rack. While the oil heats, combine the flour and House Seasoning in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Place the crushed cereal in a third shallow dish. Season the cereal with salt and pepper.
- Sprinkle the drumsticks with salt and pepper. Dip the chicken in the seasoned flour and coat completely. Dip in the egg mixture, then dredge in the rice cereal, pressing to coat evenly. Place on the parchment-lined baking sheet.
- Fry the chicken, in batches, in the hot oil until golden brown and an instant-read thermometer inserted in the thickest portion (avoiding bone) registers 165 degrees F, 18 to 20 minutes. Remove to the wire rack to drain.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
CHICKEN WITH CRISPY PANKO COATING
I was looking for a Panko coated,oven baked chicken recipe and couldn't find one that I wanted to try. I did, however, find this and it was really good!
Provided by mydesigirl
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°.
- Line a baking pan with parchment paper.
- Combine the mayonnaise, honey mustard, thyme, and parsley.
- Spread over the chicken to coat thoroughly.
- Combine the panko, bread crumbs, salt, pepper, and paprika in bowl or pie plate.
- Press the chicken breasts in the bread crumb mixture, turning to coat thoroughly.
- Arrange chicken on the prepared baking pan.
- Bake for 25 minutes; turn and bake for about 10 to 15 minutes longer, or until cooked through.
Nutrition Facts : Calories 500.8, Fat 25.3, SaturatedFat 5.3, Cholesterol 79.8, Sodium 934.9, Carbohydrate 38.7, Fiber 1.9, Sugar 5, Protein 28.5
HOMEMADE CRISPY COATING MIX
A crunchy, flavorful, wholesome coating you'll find very useful for chicken, fish, pork chops, or whatever you choose. Store in a cool, dry place. Use within 2 months.
Provided by Deborah Norris
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 24
Number Of Ingredients 10
Steps:
- Combine cornflake crumbs, wheat germ, sesame seeds, parsley, paprika, salt, dry mustard, celery salt, onion salt, and pepper using a whisk in a bowl until well blended. Store in a 5-cup container with a well-fitting lid.
Nutrition Facts : Calories 79.4 calories, Carbohydrate 13.8 g, Fat 2.1 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 321.3 mg, Sugar 1.1 g
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