fried chicken batter recipe

I am not a fan of black pepper so I left that out.

Kindly let us know how it goes! Thanks for your adaptations for a fryer, bob!

Allfoodrecipes I do have a question, though, well, two actually. The batter was GREAT, and my extra choice of seasonings still blended well.

Note that I have not tried this recipe with wild turkey legs or thighs (with or without skin or bones), but if someone does try this technique on dark meat of wild turkey, I’d love to hear how it turns out!

not one person complained about it being dry, and i have guests texting me that they’ve been dreaming about my chicken poppers.

Make sure to set the printing options at the top of the print page to: “Recipe Only” and “without” images, comments, and Testers Choice. Now ready to try this chicken recipe!

Love all of this, Joe! _g1.setAttribute('src', _g1.getAttribute('data-src') ); Those of you who are geeks for cooking technique wizardry, pay attention. Southern Batter Fried Chicken Southern Batter Fried Chicken
This search takes into account your taste preferences. Add the chicken and refrigerate for 30 to 60 minutes. Talk about CRISPY!

We so appreciate you taking the time to drop us a note and let us know how spectacularly crisp they remained.

Corine, so sorry to hear your attempt at your mom’s recipe wasn’t up to your expectations.

These were NOT greasy and stayed crisp throughout our snacking, I was quite amazed. And sorry I didn’t have better news for you but I really think you’d have been disappointed if you’d tried that substitution. Family loved it.

Next time I think I’ll try peanut oil. I double fried the chicken. I understand. In the summertime I always use my deep fryer outside for two reasons: 1. no grease buildup in the kitchen; 2. everything just tastes better when it’s cooked outside. We all miss our Grandmothers creations, therefore, we create fun food ideas for people including snacks, lunches, and dinners, & treats. There is a place that I have been going since I was a child (50 years ago). I’ve always been too cautious of getting the right temperature, but with a medium flame on my stovetop it all temped perfectly and was very juicy. After reading through pretty much all content on this page, I was quickly sold. Steve, it looks amazing. (If the batter seems too thick, add some cold water, no more than 1 tablespoon at a time, until the batter becomes the consistency of pancake batter.) This added a wonderful nutty taste to the fried batter. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil. I did not cover with anything when I drove there and they were just as crisp as when they came out of the fryer. It is very tasty and the perfect blend of spices. The inside was moist and it was superb when cold. And love that you shared your terrific experience with this! Yehuda, the recipe calls for skin-on chicken parts. I don’t know how I never stumbled across this recipe before, but I loved it! Am I reading that right? ... green onions and sour cream and serve with the chicken .

Penne with Asparagus and Salmon – Penne agli Asparagi e Salmone, 2% Milk is the equivalent of Semi Skimmed Milk. Rebecca, thanks for your expert input! If it turns dark before it’s done, simply remove it and finish it in a hot oven—I’d say 375°F or so. Had to scrape off after cooking. Yes I understand that. That bacteria can multiply and even though it’s refrigerated, it’s still VERY risky.

Have used this recipe for chicken wings many times and they come out perfect. Next bring the oil back to 360 coat leg and thighs attached and wings use long tongs and place into oil for 2 minutes until golden and repeat the 8 minute process again to the letter. We haven’t tried it ourselves so we can’t say for certain that it will work, but you may want to try the baking instructions for this recipe… Kindly let us know how it goes! I don’t have the proper tools to fry these yet, and my husband to be and myself are really eager to try this delicious looking recipe.

Thrilled to hear this.

Super crispy crust and very moist meat from the brining!

I tried this recipe over the holidays. Have koi seen our Nashville Fried Chicken recipe.

glad i found your recipe!! That might help a little. Its a yay! I’ve found it so interesting on how many ways Southerners fry chicken and how the ways are so different depending on where you grew up. I really love it!! Curry-Fried Chicken: Prepare as directed, adding 2 to 3 teaspoons curry powder and 1/4 teaspoon ginger to seasoned flour.
It was fantastic. Did not pat dry. it needs to be fried.

Next time I’d change the seasonings in the batter for personal preference.

LOVE to hear this!

It’s always a pleasure to help someone with a Weeknight Winner®. Yummy, that looks so great!

And same difference for Diamond verses regular table salt. This is my very first time reviewing a recipe…the first time I truly felt compelled to do so. Just wondering if you can use regular salt? October 21, 2019, 1:45 pm, by December 29, 2018, 11:21 am, by I think the chicken can stay on the rack anywhere from 10 minutes to an hour, depending on whether you like hot or room temp fried chicken.

Let us know how this method works for you.

Just not as much breading sticking to the pieces due to the battery consistency. (Untouched by the raw chicken.). Definitely kosher salt.

Bob, sounds like you celebrated the day properly. Or will that turn the chicken darker like you mentioned earlier. I am not ashamed or too proud to admit…THIS IS OUR FRIED CHICKEN RECIPE OF CHOICE FROM THIS DAY FORTH!!!

Loaded with flavor, Love that this batter-fried chicken drew you acclaim at home, Norm! I just edited the recipe above to clarify this in the ingredient list.

Fry chicken for about 10 minutes, turning until lightly browned all over. They came out absolutely perfect and ridiculously similar to commercially available nuggets.

Can’t get over this recipe! It’s here to stay. As other reviewer’s have said, the batter is crispy and crunchy, and the chicken inside is moist and delicious. As simple as that can be.

There’s a fried chicken served in Atlanta at Mary Mac’s Tea Room that I learned about years ago when writing a book for the restaurant. I love that I can control the salt so it’s not so bad. I will never use a dry coating again. For those who can’t easily find Diamond and must use Morton kosher salt instead, I believe the correction ratio is: 1 tsp Diamond = 3/4 tsp Morton.

Thank you so much!!! It was very tasty. Do let us know if they loved it as much as you did, Scott!

Mary, I wouldn’t suggest making it then. So important! _g1 = document.getElementById('g1-logo-mobile-inverted-source'); Terrific, Virginia!

I’m wondering about this recipe again. I feel the same way about the Momofuku Fried Chicken. You’re so very welcome, Donna! That’s so spectacular to hear, Sandra K.! Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a large plastic bag. What a wonderful fried chicken recipe. Come back soon!

Southern? I did tweak recipe a little by using seltzer water and half all purpose, half brown rice flour.

Many thanks for sharing your trick! Made this for dinner today. Meanwhile, make batter. Pour the brine from the chicken down the sink and pat the chicken pieces completely dry with paper towels. This Batter Fried Chicken recipe will have your family and friends smile with contentment.

Everything! Can I keep the remaiing batter in the fridge covered for a few days? The cook times varied considerably from the recipe. Only problem batter goes into fryer basket and sticks. OMG, I will make this again and again. The chicken crispy with lots of flavor. It was a big hit!

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