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Batter Fried Chicken Recipe

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This recipe for Batter Fried Chicken, by , is from Family Blessings Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jenny Milata
Added: Wednesday, September 9, 2009


1 quart cold water
1/4 cup salt
1/4 cup sugar
4 lbs bone-in, skin-on chicken pieces (havle breasts crosswise and separate leg quarters into thighs and drumsticks.

1 cup all purpose flour
1 cup cornstartch
5 teaspoons pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 teaspoons baking powder
1 teaspoon salt
1 3/4 cups cold water
3 quarts peanut or vegetable oil

Make Brine
Whisk water, salt, and sugar in large bowl util sugar and salt dissolve. Add chiken and refrigerate for 30 minutes to 1 hour

Make Batter
Whisk flour, cornstartch, pepper, paprika, cayenne, baking powder, salt, and water in large bowl until smooth. Refrigerate batter while chicken is brining.

Fry Chicken
Heat oil inl arge dutch oven over medium-high heat to 350 degrees. remove chicken from regrigerator, pour off brine, and pat dry with paper towel. rewhisk batter. ransfer half of chicken to batter, one piece at a time, remove chicken from better (allowing excess to drip back into bowl) and transfer to oil. Fry chidken, adjusting bruner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 degrees for dark meat) 12-15 minutes. Drain chicken on wire rack. Bring oil back up to 360 degrees and repeat with remaiing chicken.

Personal Notes:
Personal Notes:
A crisp crust starts by whisking together a thin batter. After you've dipped the batter, let the excess drip off to avoid a doughy coating. To prevent the chicken from sticking together while frying, don't crowd the pot.




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