recipe question?

Question

Does anyone know a good batter recipe for frying chicken something along the lines of K.F.C extra crispy chicken batter.Thanx in advance

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.

--February 2001 Menu Minder
____________________________

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

Answer 2

YES:

4 lg. eggs
1/3 cup water
1 cup hot pepper sauce
2 cups self-rising flour
1 tsp. ground black pepper
Seasoning (recipe below)
1 2 1/2 lb. chicken, cut up
Oil for frying (preferably peanut oil)
In a medium bowl, beat eggs with water. Add hot sauce so that egg mixture is bright orange. In another bowl, combine flour & pepper. Season chicken with Seasoning, dip seasoned chicken in egg mixture, then coat well in flour mixture. Fry chicken in oil until brown & crispy. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 mins.,
white meat takes 8 to 10 mins.
Seasoning
1 cup salt
1/4 ground black pepper
3/4 cup garlic powder
Combine all ingredients & store in an airtight container for up to 6 mos.

Answer 3

Sure
1/2 Cup oil
3 cups water
2 tablespoons of pepper
5 eggs
1 tablespoon brown sugar*

*u can also add cinamon if u want

Mix above on low-speed for 3 minutes, then on high speed for 1 minute. Mix chicken in the batter and sprinkle salt all over it. Put remaning batter in microwave on HIGH for 2 minutes. Pour the microwaved batter on chicken then fry chicken as normal

Answer 4

It is not a batter it is double dipped, in a milk like liquid, and then redipped in the seasoned flour, allowed to set, and then fried, this allows the flaking of the coating, the moisture is more involved.

I worked in a KFC as a teengaer back in the 1970s, and we used to do it for certain customers, it was something stumbled on by accident.

Answer 5

1 good chicken [kosher or natural chickens are usally best], cut into serbing pieces or use 8 to 10 leg pieces [drumsticks and thighs] trimmed of excess fat.

1 tablespoon curry powder
1/2 teaspoon ground allspice

or fines herbes mix:

1 tsp chopped tarragon
1 tsp chopped chervil
1tsp chopped chives
1 tsp chopped parsley
[pr any combination of the above plus whatever else you fancy]

plus

1-2 cloves garlic minced
1 tsp cayenne pepper more or less to taste
1 egg
1 cup of flour
salt and pepper to taste
enough oil or lard to fill skillet to a depth of about 1/2 lard, lard and butter combined or vegetable crisco shortening corn canala peanut canola or corn oil imparts the least flavor lard the most crisco shortening sems to result in the crispest chicken canola is considered the healhiest. large heavy skillet or casserole with cover large mixing bowl: tongs or a bbig fork for handling chicken pieces frying thermometer [ideally]

In a bowl mix chicken with salt pepper spices garlic chilli eggand 2 tbsp water when thoroughly combined blend in flour using your hands keep mixing until most of the flour is blended with other ingredients and chicken is coated [add more water or flour it the mixture is too thing or too dry; it should be dry but not owdery and not too wet- it has to adhere to the chicken. Add enough fat [oil] to your skillet to come to a depth of about 1/2 inch and turn heat to medium. IF you are using butter skim any foam as it rises to the suface.

when oil is hot raise heat to high. slowly add chicken pieces to skillet. Cover skillet reduce heat to medium [more or less- oil should sizzle but not smoke] and cook for 7 mintutes.

Uncover skillet turn chicken and continue to cook uncobered for another 7 minutes.

turn chicken again and cook for about 5 minutes more turning as necessary to ensure that both sides are golden brown

Remoer chicken from skillet and drain on paper towels placed on newspaper [for additional absorption]. Server chicken immediately or cold. Enjoy! :)

Answer 6

I have something better. What you should do is marinate the chicken in mustard then add seasoning garlic salt and pepper is what I prefer, all you need to do is cover the chicken in musterd seasoning cover in flour then its ready to fry!!!!!!!!!!!!!I know it sounds funny but taste great

Answer 7

A great website to go to to look up thousands of great recipes, complete with people critiquing them, is www.epicurious.com