How can I make a crispy/crunchy batter for frying?!
I have been trying to come up with a good, crispy batter for frying chicken, morel mushroom, pork chops etc!. for years!. I've tried buttermilk, corn starch, cracker crumbs and such but just can't come up with the right blend of crispy!. I don't really want the KFC crispy chicken, it's too crispy and seems to take away from the flavor!. I also have some problems with the batter sticking to the food!. I've tried applying it right before I cook and letting it set in the fridge for and hour or more before I cook!. My best results coming from the fridge!. So, anyone got some good recipes for a crispy batter or some good old home grown tip or two!?Www@FoodAQ@Com
Answers:
SEASONED FLOUR:
1 1/2 c!. all-purpose flour
1 tsp!. garlic salt
1 1/2 tsp!. black pepper
1/4 tsp!. poultry seasoning
CRISPY BATTER:
2/3 c!. all-purpose flour
1/2 tsp!. salt
1/8 tsp!. pepper
1 beaten egg yolk
3/4 c!. water
Combine flour and seasonings in medium bowl!. Combine egg yolk and water!. Add gradually to dry ingredients!. Www@FoodAQ@Com
1 1/2 c!. all-purpose flour
1 tsp!. garlic salt
1 1/2 tsp!. black pepper
1/4 tsp!. poultry seasoning
CRISPY BATTER:
2/3 c!. all-purpose flour
1/2 tsp!. salt
1/8 tsp!. pepper
1 beaten egg yolk
3/4 c!. water
Combine flour and seasonings in medium bowl!. Combine egg yolk and water!. Add gradually to dry ingredients!. Www@FoodAQ@Com
Only other one besides plain flour is put flour in one bowl (whatever you use to flour up), mix in that, the next bowl have one egg mixed with a small small amount of milk, put your floured chicken in that and then for the last thing I put an equal amount of bread crumbs and Pharmasean cheese (can't remember name of it, but it isn't shredded!. It's the kind like you would put on spaghetti) in a bowl and put my floured, egged chicken in that!. I pat it on thick and drop it in my medium-high grease and cook until done!.Www@FoodAQ@Com
There are three secrets that you can use to adapt any recipe!.
1!. Instead of bread crumbs use crushed Melba toast (the whole wheat Melba is healthier, but you can use either)
2!. Instead of using egg and/or milk, use mayo as your "glue"!. For a little more zip, you can use Dijon mustard!.
3!. Be sure to put plenty of salt, pepper and herbs in your crumbs to give the crisp party more flavor!.Www@FoodAQ@Com
1!. Instead of bread crumbs use crushed Melba toast (the whole wheat Melba is healthier, but you can use either)
2!. Instead of using egg and/or milk, use mayo as your "glue"!. For a little more zip, you can use Dijon mustard!.
3!. Be sure to put plenty of salt, pepper and herbs in your crumbs to give the crisp party more flavor!.Www@FoodAQ@Com
The oil has to be at just the right temp to keep your batter on the chicken or vegetable!. So buy a thermometer (that will go up to boiling oil temp) if you don't have one!. And do not overcrowd the pan!.
Now for my mother's secret ingredient--a pinch of baking soda in the batter!. The slight rising action helps it crisp up!. Try it and let me know if it works for you!.Www@FoodAQ@Com
Now for my mother's secret ingredient--a pinch of baking soda in the batter!. The slight rising action helps it crisp up!. Try it and let me know if it works for you!.Www@FoodAQ@Com
Crispy batter!.
1/2 cup all purpose flour
1/2 cup cornflour
Soda water
combine the flours & mix in enough soda water to make batter of your required texture
Www@FoodAQ@Com
1/2 cup all purpose flour
1/2 cup cornflour
Soda water
combine the flours & mix in enough soda water to make batter of your required texture
Www@FoodAQ@Com
I made a chicken fried steak once that used crackers in place of flour for the crust!. I've lost the recipe but it turned out wonderful!.Www@FoodAQ@Com
soak your chicken in milk
dip it in bisquick
dip it in egg and then back into either bisquick or corn meal!.
Www@FoodAQ@Com
corn flakes!. they make things very crispy and their taste is neutral so it works well w/almost anything!.Www@FoodAQ@Com
roll in crushed rice kripys!. or corn flakesWww@FoodAQ@Com
I add just a little white corn meal to my flour, season with salt, pepper and paprika and mix up!. Before I ever start dipping and flouring, I set out my cooling rack that I use for cookies!. As I dip in buttermilk, then in flour, and repeat -- I set each piece on the cooling rack to dry out a little before frying -- about 15 minutes!.
When ready to fry, I add about 2 inches of oil and heat to 375 degrees, or when the handle of wooden spoon inserted in the middle of the pan starts to bubble!. Fry each piece until very golden on both sides and transfer to a baking sheet lined with brown paper bags!. I DO NOT keep fried foods warm in the oven -- that never works because they just get soggy!.
Got these tips from a cooking show interview with a southern cook who owns a restaurant in NYC!.Www@FoodAQ@Com
When ready to fry, I add about 2 inches of oil and heat to 375 degrees, or when the handle of wooden spoon inserted in the middle of the pan starts to bubble!. Fry each piece until very golden on both sides and transfer to a baking sheet lined with brown paper bags!. I DO NOT keep fried foods warm in the oven -- that never works because they just get soggy!.
Got these tips from a cooking show interview with a southern cook who owns a restaurant in NYC!.Www@FoodAQ@Com