On Sun 30 Jan 2005 01:11:53p, Boron Elgar wrote in rec.food.cooking:

> One of the kids has requested deep fried chicken and though I have
> made dredged Southern fried, I have never used a batter or the deep
> fryer for it.
>
> If anyone has a tried and true batter recipe, I'd appreciate it. And
> shucks...if the kitchen is going to be a mess anyway, will the same
> batter server for onion rings, too?
>
> Boron

Why batter? The "dredged" coating on chicken works just as well in deep fat.
A dry coating on onion rings, first dipped in an egg/milk mixture, also works
well in deep fat. Batter holds a lot more grease in the end product.

Wayne