On 30 Jan 2005 20:32:19 GMT, Wayne Boatwright > wrote:

>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

Thanks, but I am still seeking the batter. One if my teens requested
it, and though the grown-ups will get broiled, his metabolism can
handle the batter. He'll have it burned off before the sun goes down.

When I dredge for fried chicken, I let the poultry soak several hours
in seasoned buttermilk and then coat with flour. No time to get
anything soaked now, I just need a quick "dip."

Boron