BATTER FRIED CHICKEN
2 to 3 pounds frying chicken, cut up
FOR THE THIN BATTER:
1 cup flour
1 cup milk
1/4 cup vegetable oil
1 egg
1 teaspoon baking powder
1/2 teaspoon salt
FOR THE COATING MIX:
1/2 cup flour
1 teaspoon salt
1 teaspoon celery salt
1/2 teaspoon ground black pepper
Oil (for deep frying)
Wash chicken. Place in pot with enough water to cover. Heat to boiling; reduce heat and simmer 20 minutes. Remove chicken from broth, drain, pat dry and let cool.
Combine the thin batter ingredients in a medium bowl and beat by hand or with electric mixer until smooth; set aside.
Combine coating mix ingredients in another bowl.
Coat cooled chicken with dry mix. Dip coated chicken in batter.
Fry chicken in hot oil (360 degrees F) for 5 to 7 minutes, until golden brown and fork tender.
Makes 4 servings
Source: Karen Vick, La Crosse to LaCrosse Tribune, July 21, 2000
2 to 3 pounds frying chicken, cut up
FOR THE THIN BATTER:
1 cup flour
1 cup milk
1/4 cup vegetable oil
1 egg
1 teaspoon baking powder
1/2 teaspoon salt
FOR THE COATING MIX:
1/2 cup flour
1 teaspoon salt
1 teaspoon celery salt
1/2 teaspoon ground black pepper
Oil (for deep frying)
Wash chicken. Place in pot with enough water to cover. Heat to boiling; reduce heat and simmer 20 minutes. Remove chicken from broth, drain, pat dry and let cool.
Combine the thin batter ingredients in a medium bowl and beat by hand or with electric mixer until smooth; set aside.
Combine coating mix ingredients in another bowl.
Coat cooled chicken with dry mix. Dip coated chicken in batter.
Fry chicken in hot oil (360 degrees F) for 5 to 7 minutes, until golden brown and fork tender.
Makes 4 servings
Source: Karen Vick, La Crosse to LaCrosse Tribune, July 21, 2000
MsgID: 371532
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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