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

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

In article >, 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.

> > Boron
>
> Why batter?

Who knows. Kids. :-)
--
-Barb, <www.jamlady.eboard.com> Winter Carnival ice sculpture pics
added 1-30-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Sun 30 Jan 2005 02:04:39p, Melba's Jammin' wrote in rec.food.cooking:

> In article >, 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.
>
>> > Boron
>>
>> Why batter?
>
> Who knows. Kids. :-)

Ummmmm... Battered Kids!

Wayne wrote:

> Ummmmm... Battered Kids!

http://tinyurl.com/5kmh5

(No, it's nothing to do with battered wives)

Bob

On Sun, 30 Jan 2005 15:04:39 -0600, Melba's Jammin'
> wrote:

>In article >, 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.
>
>> > Boron
>>
>> Why batter?
>
>Who knows. Kids. :-)


With kids, one is also tempted to think of "battery," both for the
electronics, as well as them having the knack of getting on one's last
nerve.

Boron

Boron Elgar wrote:
> On Sun, 30 Jan 2005 15:04:39 -0600, Melba's Jammin'
> > wrote:
>
>> In article >, 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.
>>
>>>> Boron
>>>
>>> Why batter?
>>
>> Who knows. Kids. :-)
>
>
> With kids, one is also tempted to think of "battery," both for the
> electronics, as well as them having the knack of getting on one's last
> nerve.
>
> Boron

Can't you just unplug 'em?

Jill <-- never had kids and no wonder why

On Sun, 30 Jan 2005 17:28:43 -0600, "jmcquown"
> wrote:

>Boron Elgar wrote:
>> On Sun, 30 Jan 2005 15:04:39 -0600, Melba's Jammin'
>> > wrote:
>>
>>> In article >, 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.
>>>
>>>>> Boron
>>>>
>>>> Why batter?
>>>
>>> Who knows. Kids. :-)
>>
>>
>> With kids, one is also tempted to think of "battery," both for the
>> electronics, as well as them having the knack of getting on one's last
>> nerve.
>>
>> Boron
>
>Can't you just unplug 'em?
>
>Jill <-- never had kids and no wonder why

I admit to joking at my kids' expense and that is really unfair. I
love them dearly. Lots of hard work, worry and wear, but to me, the
rewards greatly outweigh any difficulties I have encountered so far. I
have enjoyed parenthood and have been fortunate that my children are
like those of Lake Wobegone. They do well in school, are kind to
critters and easy on the eyes. What more could a mama want?

It is a wise person who recognizes that s/he does not want to be or
should not be a parent and follows through. Sometimes folks have them
and shouldn't have and sometimes they don't have them and regret it
later. It is best when the choices have no regrets.

I did make deep fried chicken this evening, using a very basic, flour,
baking powder, salt, water and milk batter that I found online (ok...I
dressed it up a bit & used some cider as part of the liquid). I used a
Nesco fryer and ended the run with onion rings.

Too damn much prep, and way too much clean-up for my tastes, but the
twins liked the chicken and it is always nice to get a rave review for
dinner.

Boron

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

Hi ... probably joined this group a bit late for this reply, but here is a
good coating batter recipe I use.

Coat Fish, Chicken, Luncheon meat....anything really onion rings mushrooms.

4ozs Self Raising Flour....don't know if you can get this your way.
1/2teaspoon salt
5-6ozs of water about 150ml plus a small tablespoon full

if you can't get self raising use plain and a teaspoon of baking
powder.....although I've not tried this it should work out ok.

Sift the flour and salt into the bowl, now gradually add the water and and
whisk until all is added and the batter is smooth with no lumps.

Then just dip and deep fry. Anything...no mess no fuss....and best of
all....no nonsense.... the key to success is having the fat up to the right
temp once the batter is cooked a few minutes do not keep hot in an oven, or
it will go soggy, and there is nothing worse than soggy batter...lol Alot
do their fish in it, then soak it in vinegar, again this makes the batter
go a bit soggy...not as much as keeping it warm does though..

Try adding ground garlic salt instead of ordinary cooking salt for a bit of
flavour..

Guess you've done the recipe by now anyway..

cheers....Cher

On Wed, 02 Feb 2005 23:45:11 GMT, "cher"
> wrote:

>Hi ... probably joined this group a bit late for this reply, but here is a
>good coating batter recipe I use.
>
>Coat Fish, Chicken, Luncheon meat....anything really onion rings mushrooms.
>
>4ozs Self Raising Flour....don't know if you can get this your way.
>1/2teaspoon salt
>5-6ozs of water about 150ml plus a small tablespoon full
>
>if you can't get self raising use plain and a teaspoon of baking
>powder.....although I've not tried this it should work out ok.
>
>Sift the flour and salt into the bowl, now gradually add the water and and
>whisk until all is added and the batter is smooth with no lumps.
>
>Then just dip and deep fry. Anything...no mess no fuss....and best of
>all....no nonsense.... the key to success is having the fat up to the right
>temp once the batter is cooked a few minutes do not keep hot in an oven, or
>it will go soggy, and there is nothing worse than soggy batter...lol Alot
>do their fish in it, then soak it in vinegar, again this makes the batter
>go a bit soggy...not as much as keeping it warm does though..
>
>Try adding ground garlic salt instead of ordinary cooking salt for a bit of
>flavour..
>
>Guess you've done the recipe by now anyway..
>
>cheers....Cher
>


Even so, I appreciate all the tips. Thanks.

I did use regular flour with some baking powder added to it.

Boron

thanks for the return, and I see that it was a success with the children,
well done.. I'm not a great cook, but I sometimes have these odd
inspirations that lead to a great meal or recipe..lol

So you will no doubt be asked to do this again won't you??? Maybe next time
it'll be easier and less messy for you, I think mess and time and all that
is always an issue when you first try something out.

Anyway well done you....cheers...cher





"Boron Elgar" > wrote in message
...
> On Wed, 02 Feb 2005 23:45:11 GMT, "cher"
> > wrote:
>
> >Hi ... probably joined this group a bit late for this reply, but here is
a
> >good coating batter recipe I use.
> >
> >Coat Fish, Chicken, Luncheon meat....anything really onion rings
mushrooms.
> >
> >4ozs Self Raising Flour....don't know if you can get this your way.
> >1/2teaspoon salt
> >5-6ozs of water about 150ml plus a small tablespoon full
> >
> >if you can't get self raising use plain and a teaspoon of baking
> >powder.....although I've not tried this it should work out ok.
> >
> >Sift the flour and salt into the bowl, now gradually add the water and
and
> >whisk until all is added and the batter is smooth with no lumps.
> >
> >Then just dip and deep fry. Anything...no mess no fuss....and best of
> >all....no nonsense.... the key to success is having the fat up to the
right
> >temp once the batter is cooked a few minutes do not keep hot in an oven,
or
> >it will go soggy, and there is nothing worse than soggy batter...lol
Alot
> >do their fish in it, then soak it in vinegar, again this makes the
batter
> >go a bit soggy...not as much as keeping it warm does though..
> >
> >Try adding ground garlic salt instead of ordinary cooking salt for a bit
of
> >flavour..
> >
> >Guess you've done the recipe by now anyway..
> >
> >cheers....Cher
> >
>
>
> Even so, I appreciate all the tips. Thanks.
>
> I did use regular flour with some baking powder added to it.
>
> Boron

Boron Elgar wrote:
> 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


If you have a cast iron chicken fryer, this is thee template recipe for
deep fried chicken:

Southern Fried Chicken----

This recipe is simple, delicious, and easy to make. Just be sure to make
enough for dinner and still have a few pieces leftover — as delicious as
fried chicken is straight from the pan, it's even better cold the next day.

Preparation time: 30 minutes

Cooking time: About 35 minutes

Yield: 4 servings (2 pieces each)

3 pounds chicken pieces

1-1/2 cups buttermilk or milk

Salt and pepper

Paprika

About 1 cup all-purpose flour for dredging

Peanut oil or shortening to fill skillet 1-inch deep

1. Wash the chicken pieces and pat dry.

2. Dip the chicken pieces in milk and then lay them on wax paper.
Sprinkle both sides of the pieces with salt, pepper, and paprika and
then dredge them in the flour. Let the chicken stand for 20 minutes and
dredge in flour again.

3. While the chicken is resting, heat the oil or shortening in a deep
cast-iron skillet or a Dutch oven on medium-high heat to 375 degrees F.
(The oil will be hot but not smoking.) Use an instant-read thermometer
to test the temperature now and throughout cooking.

4. Add 4 to 5 pieces of chicken to the skillet, browning both sides. Be
careful not to add so much chicken at one time that the oil temperature
drops significantly. Turn and move the chicken as necessary to ensure
even browning. (Use tongs so that you don't pierce the meat.)

5. Move the chicken to a platter to allow room for the next 4 or 5
pieces. Add the next 4 to 5 pieces of chicken and cook until all are brown.

6. When the second batch of chicken is about brown, return all chicken
to the skillet, reduce the heat to low or medium-low and cover. At this
point, stacking the chicken in the skillet may be necessary. Cook slowly
and gently for about 20 minutes, or until fork tender. Check several
times and turn or move the pieces as necessary to keep all the chicken
browned evenly.

7. Remove the cover and return the heat to medium-high to re-crisp the
chicken, about 5 minutes after the skillet is hot again. While
re-crisping, watch the chicken carefully and turn the pieces so that all
sides are crisp, taking care not to burn the bottom pieces of chicken.

8. Drain and move to a serving platter or place on a rack in the oven to
keep warm.

In article >, Jeep Enthusiast > wrote:
[snip]
>
>3. While the chicken is resting, heat the oil or shortening in a deep
>cast-iron skillet or a Dutch oven on medium-high heat to 375 degrees F.
>(The oil will be hot but not smoking.) Use an instant-read thermometer
>to test the temperature now and throughout cooking.

I was curious about that "instant-read thermometer" as I hadn't
realised such technology was now available at kitchenware prices. So
I went googling and was educated.

In the process I found this link from one of the cooking sites:
<http://users.bigpond.net.au/wanglese/Recipes/Deep%20Fry.html>

The attempt at humour is rather laboured IMO, but the article does
give an interesting tip on measuring the required amount of oil when
you need rather a lot of it, but not too much.

Cheers, Phred.

--
LID