how do i a make batter for deep fried chicken?

Question

what amount of flour & such....thanks

& how long do i deep fry it ...thanks again.

Answer 1

11 SECRET HERBS AND SPICES LIKE KENTUCKY FRIED CHICKEN
(Gloria Pitzer)

2 T. paprika
1 T. onion salt
1 t. celery salt
1 t. rubbed sage
1 t. garlic powder
1 t. ground allspice
1 t. ground oregano
1 t. chili powder
1 t. black pepper
1 t. sweet basil leaves, crushed
1 t. marjoram leaves, crushed fine

Combine all ingredients as listed in a small jar with a tight fitting lid (baby food jars work well). Shake mixture to combine. Stores for months. Keep out of direct sunlight, heat and humidity.
(makes about 1/3 cup)

TO USE:
Mix together 4 t. mixture, 1 c. flour, 2 T. packed light brown sugar and 1 t. salt. Place in doubled plastic food bag and add chicken to coat. Fry.
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Buttermilk Fried Chicken

1 quart buttermilk
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine chicken and buttermilk in bowl. Cover and chill 8 hours. Drain chicken.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings
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Our Best Southern Fried Chicken
-- Southern Living

3 quarts water
1 tablespoon salt
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings

Answer 2

Depends how much chicken you have. For a nice thin tempura batter mix equal quantities of flour to ice cold sparkling water, plus an egg. How long to fry for depends again on the thickness of the chicken, if it's on the bone etc. Use a skewar to make sure it's cooked all the way through. Juices running clear. I'd say about 10-15 minutes as a guide.

Answer 3

I am from Texas and this is how I make fried chicken:

First I boil the chicken so that it is mostly cooked. It is better to do this first than to fry it raw because then you don't have to fry it for too long. If you fry it raw you have to fry it for a while to make sure it is cooked thoroughly.

While the chicken is boiling I crush up some saltine crackers to use for the batter. After the chicken is done boiling, I dip it in eggs that have been beaten and seasoned with pepper and garlic powder. Then press it into the crushed up crackers and let it fry for about five minutes. I used to use flour as a batter, but it is not as flavorful as the saltine crackers.

Answer 4

This recipe is really nice and easy.

CRISPY FRIED CHICKEN

2 1/2 - 3 lb. cut up frying chicken
Crisco for deep frying

SEASONED FLOUR:

1 1/2 c. flour
1 tbsp. garlic salt
1 tsp. pepper
1 1/2 tsp. paprika
1/4 tsp. poultry seasoning

Combine all ingredients. Set aside.

CRISPY BATTER:

2/3 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 beaten egg yolk
3/4 c. water

Combine flour and seasonings in a bowl. Combine water and egg yolk. Gradually add to dry ingredients. Heat Crisco to 365 degrees in deep pan or fryer to a depth of about 2". Moisten chicken pieces. Dip in seasoned flour then into batter then back in flour. Fry in hot Crisco for 15 to 18 minutes or until well browned. Drain on paper. 5 to 6 servings.

Answer 5

After your chicken has been washed,and cut up (if necessary), flour it. You can use a brown paper bag and add a cup of flour to it. I usually add some seasoning to this as well. Put a couple of pieces of chicken in the bag at a time and shake to coat the chicken. Depending on how much chicken you're frying you may have to add more flour and seasoning as needed. and seasoned you can dip it in a beaten egg and then roll it in crushed crackers. If you don't want to use crackers you can use plain, crushed up corn flakes as well.

As for deep frying it, I'd say at about 350 degrees or so for 15-20 minutes, or until golden brown.

Answer 6

the simplest component to do is what my mom continually did. She opened a brown paper bag and further right here: a cup of flour garlic powder celery seed paprika salt a good volume of pepper dehydrated minced onion or onion powder finely overwhelmed cornflakes she rinsed the poultry products below chilly working water, tossed them into the bag some at a time, shaking nicely. Then it became off to the forged iron skillet of warm Crisco. be constructive it is warm sufficient to make the flour sizzle and upload the poultry. hide for the 1st 5-7 minutes, then turn over and leave the lid off the skillet for cooking the different part and crisping the products. Works each time, and not purely on poultry.

Answer 7

what you need:
Chicken
Eggs (slightly beaten with a fork)
Flour (any type)

1st coat chicken in eggs, then in flour. Repeat twice. Fry until golden brown. If unsure if ready, remove one piece of chicken and cut in half.

Answer 8

Buy a ready made batter mix 10p in asda or just mix flour and water until runnyish that depends on how much you need deep fry until golden brown

Answer 9

Batters you will get a million recipies- Thing to do is rub chopped sage and finely grated challottes and a little salt into chicken 2 hours before battering and frying.Then you have a GREAT fried chick chick.

Answer 10

put your spices on your chicken leave for awhile then mix chicken with egg white and dip into cornflour then hot oil to fry