The Perfect Chicken Strip

"Kent" wrote:

Looks like A sponge for grease... bet that coating coulda cleaned up
last year's gulf oil spill.


Obviously the "dipshit" who concocted it.
 
Ever tried rice flour for the batter?

1 egg
1/3 cup milk
1/2 cup rice flour
1/2 tsp. baking powder

IMO not only does rice flour make a better textured batter for shallow
or deep frying but adds a subtle flavour i find very good.

Alternatively here's a variation on tempura batter


* 3/4 cup beer (do not use a dark beer!) or club soda
* 3/4 cup rice flour
* 3/4 teaspoon salt
* 1/4-1/2 teaspoon cayenne pepper (optional)
* 1 teaspoon garlic powder (optional or to taste)
* vegetable oil (for deep frying)
* seasoning salt

Directions:

Prep Time: 20 mins

Total Time: 23 mins

1. 1 In a bowl whisk beer with the rice flour until very smooth.
2. 2 Add in salt and garlic powder and cayenne (if using).
3. 3 Let sit out at room temperature for 10 minutes.
4. 4 Heat oil to 375 degrees.
5. 5 Dredge the fish or veggies into the batter coating completely with
batter, letting any excess drip off.
6. 6 Deep-fry turning once until golden (about 3 minutes).
7. 7 Transfer to a piece of brown paper (a brown paper bag will do for
this!).
8. 8 Season with seasoning salt.
--
JL
 
On Apr 23, 4:41?pm, Sqwertz wrote:

That looks pretty good. An interesting technique for making chicken
strips (which I saw on Diners, Drive-Ins and Dives the other day) is
to use a wet and dry mix. Season the batter, season some flour. Put
strips into the batter, then put them into the dry seasoned flour, and
deep fry strips. On the show, they topped it off with a mango chutney
sauce. I wish I remembered all the ingredients, but hey what's an
imagination for?
 
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