Add liquid equal to the amount of flour for a slightly thicker batter. While you can use water, adding milk or beer creates a richer flavor.
Beer also adds carbon dioxide and foaming agents, which help create a light and crisp crust. Batter containing baking powder should be chilled only briefly because it loses its leavening power quickly and must be cooked as soon as possible.
For even crunchier fish or chicken, roll the protein in seasoned dry flour before dipping in the wet batter and then back into the dry flour before adding to the hot oil. While milk can add a richer flavor, it can also result in a softer crust that turns soggy faster than water or an aerating liquid such as beer.
12 of 181 Triple Dipped Fried Chickens 06/24/2007 Ok, I have been searching a lot of different sites for a great friend chicken recipe and I finally found one.
I think the overall mixture make for a great crunchy texture, but I found the flavor to be a bit bland without the use of the dip. I believer a good friend chicken should not have to be dipped (or chicken strips in my case) I followed the recipe exactly (including the beer, I used my favorite Ice house) anyways, I used Granulated Garlic instead of Garlic salt and after I tested my first piece I decided it needed more flavor.
In the batter I put 2 table spoons of All Season Salt and 1 table spoons of Celery Salt and WOW! Anyways, I wanted to leave my .02 cents because this recipe really is very good and worth it.
Heated the deep frier to 360 degrees and fried the legs 10 minutes and the thighs 15. 11/12/2011 I tried this recipe after reading the reviews, so I also doubled the spices, except for the black pepper.
I also added a dash of Tabasco to the wet ingredients. To boost the flavor of the chicken, I marinated it in buttermilk with garlic salt, poultry seasoning, and a dash of Tabasco.
Chicken was flavorful and moist and the coating was crispy and delicious. I added seasoned salt instead of regular salt added an extra tsp paprika and a tsp of chili powder 1/4 tsp cumin and I also used shortening to fry the chicken instead of vegetable oil.
The spices were a little more salty than I like but it was still a great tasting treat. Next time I will use plain garlic instead of garlic salt and maybe try some crushed red pepper or chili powder to bump up the spice.
08/09/2010 We found the chicken to be very bland and definitely needed more salt. The dredging process worked very well for a crispy crunch, but I would say add salt to the flour mixture, perhaps a tablespoon for bigger flavor.
I have NEVER been able to get away with battering anything without using egg, not even Fried Green Tomatoes with House of Aubrey Seafood Breading Mix. In a medium bowl, mix together the flour, garlic powder, onion powder, Old Bay Seafood Seasoning, black pepper, and salt.
In another medium bowl whisk together the egg, milk, paprika, and teaspoon cayenne pepper. The trick to getting the batter to stick to the chicken pieces properly is to dip the chicken into the seasoned flour, before dipping into the egg mixture.
Seasoned flour first, then wet mixture, then seasoned mixture (don’t forget to shake off the excess flour between dips). I tried it the next time I attempted to fry chicken and it made for a better batter.
Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life. Many fried chicken recipes suggest you start with a whole bird and joint it yourself, but, from experience, I’d recommend forgetting the bland breasts, which take an age to cook through and aren’t really worth it anyway, and concentrating on thighs and drumsticks.
However, it’s a delicate balance: while the coating should be solid and crunchy, it shouldn’t imprison the chicken in what Ehrlich memorably describes as “a sarcophagus” of stodge. Indeed, Peacock is very careful to avoid this, wiping off as much buttermilk as possible before lightly dredging the pieces in “just the idea of flour”.
This makes his coating much lighter than, say, the Clinton Street Baking Co version, which explicitly instructs the cook not to drain off the spiced marinade before adding the flour. Photograph: Felicity Cloaked like the Baking Co’s idea of adding cornmeal to the flour coating, but actually, a well-fried piece of chicken should be crisp enough to render such an addition all but pointless.
Keller adds garlic and onion powders, paprika, cayenne, salt and pepper (too gallium), while Clinton Street, Peacock and Ehrlich stick to plain salt and pepper, with Colin allowing for a pinch of paprika on the reasonable grounds that “I adore and feel it gives the chicken a smoky taste and a beautiful color”. Well, if, like me, you assumed there wasn’t much variation between recipes, think again: “contrary to popular belief,” Colin announces crisply, “fried chicken should not be deep -fried”.
What’s so clever about it is that it means the chicken cooks through quickly, before the coating has time to burn, and stays beautifully moist inside (the reason, I suspect, Colin’s doesn’t suffer too much from a lack of marinade). Hayward’s method is equally clever, poaching the chicken in its milky marinade and allowing it to cool in the liquid before flouring makes for meat so tender it almost falls off the bone.