Fried Chicken Batter
"Perfect for deep frying chicken, shrimp, fish and making onion rings! I'm sure it's a popular recipe but it is a variation of one a fish n chip shop in New Zealand used."
photo by kimberllowe
- Ready In:
- 21mins
- Ingredients:
- 7
- Yields:
-
30 Chicken Tenders
- Serves:
- 4-6
ingredients
- 3 cups all-purpose flour
- 3 eggs, beaten
- 1 cup milk
- 2 tablespoons creole seasoning
- salt & pepper
- chicken
- oil (for deep frying)
directions
- Take four bowls
- Put 1 c milk in Bowl 1.
- Seperate the flour into 2 c and 1 cup.
- Combine Creole seasoning and 2 cups of flour to make Bowl 2.
- Add beaten eggs to make bowl 3.
- Combine Salt and Pepper with 1 c of flour to make bowl 4.
- In that order, dip chicken (or whatever you will fry)shaking off excess after each dip.
- Deep fry as per the deep fryer instructions. Usually about 4-6 minutes at 350.
Questions & Replies
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Reviews
-
Instead of Creole seasoning I used my own concoction but it was a simple and delicious recipe, thanks!
-
On 4/29/09 I was looking for a chicken recipe,and came across this one. Despite the 2 star review, I took a chance with the recipe. I cut 5 chicken breast halves into strips, and continued with the recipe.For the creole seasoning, Recipe#232949 was used.I do agree with the previous poster about the seasoning, needs just a bit more of the creole but nothing more. Instead of deep frying, the strips were pan fried in vegetable oil over medium heat. This will be made again, but next time with more seasoning. Thanks for posting and, "Keep Smiling :)" -
I used Tony's Creole seasoning. The chicken was good, but I think if you added other spices in with it, it would be even better. Maybe some oregano or Italian seasoning and garlic and onion powder would be good. Dark meat (legs and thighs) are about 10-12 minutes and larger breasts (white meat) is about 12-14 minutes. The timing is way off on this one! NOTE: Make sure you don't over crowd your pan or it will make the temperature drop causing the batter to fall off! Also using a heavy cast iron pan works best as it retains the heat, and use peanut or canola to fry in, as it has a lower smoke factor than other oils.
Tweaks
-
Replaced Creole seasoning with Italian seasoning, paprika, and garlic powder
RECIPE SUBMITTED BY
Originally from New Zealand, living in Southern California with my American husband. Couldn't cook toast when I got married so went to Chef School.
Chef & Photographer.
