Best 3 Battered Fried Chicken Recipes
Battered fried chicken is a delectable dish that has captured the hearts of food enthusiasts worldwide. This culinary delight combines crispy, golden-brown batter with succulent, juicy chicken, resulting in an irresistible taste experience. Whether you prefer a classic buttermilk batter or a more adventurous flavor profile, there are countless variations of this dish that are sure to tantalize your taste buds. With the right ingredients and simple cooking techniques, you can prepare this delectable dish in the comfort of your own kitchen. Discover the secrets to making perfectly fried chicken with our comprehensive guide, featuring an array of tempting recipes that will cater to every palate.
Let's cook with our recipes!
BEER-BATTERED CRISPY FRIED CHICKEN STRIPS RECIPE BY TASTY
Here's what you need: salted crisp, egg, beer, plain flour, baking soda, salt, pepper, chicken breast, salt, pepper, oil, ketchup, chip
Provided by Ellie Holland
Categories Appetizers
Yield 2 servings
Number Of Ingredients 13
Steps:
- Pour the crisps into a ziplock bag and smash into pieces using a rolling pin.
- Pour into a bowl and set aside.
- Preheat a pot of oil to 350˚F (180˚C)
- Mix all the beer batter ingredients in a bowl until combined, careful not to overmix.
- Cut the chicken into strips and coat well in the batter, then the crisp coating.
- Fry for about 2-3 minutes on each side, or until chicken is golden brown and cooked through.
- Transfer to some paper towel to soak up some of the excess oil.
- Serve with chips, your favourite sauces and leftover beer.
- Enjoy!
Nutrition Facts : Calories 943 calories, Carbohydrate 91 grams, Fat 46 grams, Fiber 3 grams, Protein 37 grams, Sugar 4 grams
CORNMEAL BATTERED FRIED CHICKEN
Make and share this Cornmeal Battered Fried Chicken recipe from Food.com.
Provided by southern chef in lo
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken and in large saucepan. Cover the chicken with slightly salted water and bring to a boil. After it boils, reduce the heat and cover and simmer for 20 minutes. (the boiling is done to almost cook the chicken so the cornmeal does not burn).
- Drain the chicken and pat dry with paper towels.
- For the batter: Combine all the dry ingredients in a medium bowl; mix well. Add the egg, milk, and oil to the flour mixture; mix well until smooth.
- Heat oil for frying to 365°F.
- Dip the chicken pieces one at a time in the batter and gently shake off the excess batter. Carefully lower into hot oil.
- Fry 2 to 3 pieces at a time for 2 to 3 minutes or until golden, turning only once.
- Carefully remove and drain on paper towels, or paper bag.
- Keep warm while frying the remaining chicken.
BATTERED FRIED CHICKEN
I got this recipe from a close friend of mine, Wendy, and it is THE best fried chicken recipe ever!! I love itI hope you enjoy it -
Provided by Chef mariajane
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, combine celery, onion, bay leaf, salt and 1 cup water. Add chicken pieces. Bring to a boil; cover and let simmer for 15 minutes. Drain chicken pieces. Pat dry with paper towels and let cool.
- In deep fryer or skillet, at least 2-inches deep, slowly heat oil to 375F on deep fry thermometer. Also preheat oven to 300°F.
- Meanwhile, make batter. Sift flour with baking powder and salt; set aside.
- In medium bowl, with rotary beaters, beat eggs, milk and oil until combined. Add flour mixture gradually, beating until smooth.
- Dip chicken pieces in batter coating evenly. Deep fry a few pieces at a time, turning occasionally, 10-12 minutes or until golden brown and tender. Drain well on paper towels.
- Keep browned chicken in oven while rest of chicken cooks.
- SOOOOO GOOOOD!
Tips:
- Choose the right chicken. Use bone-in, skin-on chicken breasts or thighs for the best flavor and texture. If you're using boneless, skinless chicken, be sure to pound it thin so it cooks evenly.
- Use a buttermilk marinade. Buttermilk helps to tenderize the chicken and gives it a slightly tangy flavor. You can also use yogurt or kefir in place of buttermilk.
- Season the chicken well. Use a combination of salt, pepper, garlic powder, onion powder, and paprika to season the chicken. You can also add other herbs and spices to taste.
- Make sure the batter is thick enough. The batter should be thick enough to coat the chicken evenly, but not so thick that it's difficult to stir. If the batter is too thick, add a little bit of water or milk until it reaches the desired consistency.
- Fry the chicken until it's golden brown and crispy. The chicken should be cooked through to an internal temperature of 165 degrees Fahrenheit. Use a meat thermometer to check the internal temperature of the chicken before you remove it from the fryer.
- Let the chicken rest before serving. Let the chicken rest for a few minutes before serving so that the juices can redistribute throughout the meat. This will help to keep the chicken moist and flavorful.
Conclusion:
Buttermilk fried chicken is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. With a few simple tips, you can make buttermilk fried chicken that is crispy, juicy, and flavorful. So next time you're looking for a delicious and easy meal, give buttermilk fried chicken a try.
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