Beer batter Fried Chicken
| Ingredients:
1- 2 1/2 to 3 lb. chicken (cut up) 1 cup packed biscuit mix 1/2 tsp. onion salt 1/4 tsp. garlic powder 1/4 to 1/2 tsp. ground red pepper 1 beaten egg 1/2 cup beer Shortening for deep frying |
Skin chicken, if desired, rinse and pat dry. In a large saucepan cover
chicken with lightly salted water. Bring to boiling; reduce heat. Cover
and simmer for 20 min. Drain. Pat dry with paper towels.
For batter, in a bowl combine biscuit mix, onion salt, garlic powder, and red pepper. In another bowl stir together egg and beer; add to biscuit mix. Beat till smooth. Meanwhile, in a heavy 3 qt. saucepan or deep fryer heat 1 1/4 inches of oil to 365. Dip chicken pieces, one at a time, into batter, gently shaking off excess. Carefully lower into hot oil. Fry 2 or 3 pieces at a time for 2-3 min. or till golden brown. Turning once. Keep warm. Serves 6 |
Cornmeal Batter fried Chicken
| Ingredients:
1- 2 1/2 to 3 lb. chicken (cut up) 2/3 cup all purpose flour 1/3 cup cornmeal 1/2 tsp. baking powder 1/2 tsp. garlic salt 1/2 tsp. poultry seasoning 1/8 tsp. ground red pepper 1 beaten egg 1/2 cup milk 2 tbsp. cooking oil Shortening for deep frying |
Skin chicken if desired. Rinse chicken. In a large saucepan cover chicken
with lightly salted water. Bring to boil; reduce heat. Cover and simmer
for 20 minutes. Drain. Pat chicken pieces dry with paper towels.
For batter, in a mixing bowl combine flour, cornmeal, baking powder, garlic salt, poultry seasoning, and red pepper. Stir together egg, milk, and the 2 tbsp. oil. Add to flour mix, beat till smooth. Meanwhile, in a heavy 3 qt. saucepan or deep fryer, heat oil to 365. Dip chicken pieces in batter, drain off excess. Carefully lower into oil. Fry 2 or 3 pieces at a time for 2 to 3 min. or till golden brown. Turning once. Remove, drain well, keep warm. Serves 6. |
