Best Chicken Batter Recipes

FRIED CHICKEN BATTER

Steps:

• Take four bowls
• Put 1 c milk in Bowl 1.
• Seperate the flour into 2 c and 1 cup.
• Combine Creole seasoning and 2 cups of flour to make Bowl 2.
• Add beaten eggs to make bowl 3.
• Combine Salt and Pepper with 1 c of flour to make bowl 4.
• In that order, dip chicken (or whatever you will fry)shaking off excess after each dip.
• Deep fry as per the deep fryer instructions. Usually about 4-6 minutes at 350.

PANCAKE BATTER FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, season the chicken with 1 teaspoon of salt and ½ teaspoon of black pepper. Set aside while you make the batter.
• In a large bowl, whisk together the pancake mix, remaining teaspoon of salt, remaining ½ teaspoon pepper, the cayenne, paprika, and garlic powder. Add the buttermilk and ⅓ of the water and whisk to incorporate. Add the remaining water, ⅓ at a time, and whisk until no lumps remain.
• Add the chicken to the batter and toss to coat completely.
• Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
• Working 4-5 pieces at a time, fry the battered chicken in the hot oil for 2-3 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Remove from the oil and let drain on the wire rack while you repeat with the remaining chicken.
• Make the dipping sauce: In a small bowl, whisk together the Dijon, pancake syrup, vegetable oil, salt, and pepper until well combined.
• Serve the chicken bites warm with the sauce alongside for dipping.
• Enjoy!

CHICKEN BAKED IN BATTER

Steps:

• Preheat oven to 350* and lightly grease 12x7x2 inch baking dish.
• For the chicken: Combine flour, salt, and pepper in zip-lock bag.
• Add chicken breasts, and shake until covered.
• Melt 1/4 cup butter in large skillet.
• Place chicken in skillet and cook, turning occasionally, until lightly browned.
• Remove chicken from pan and drain on paper towl.
• For the batter: In a bowl, combine flour, baking powder, and salt.
• Lightly beat 4 eggs, and add to flour mixture.
• Stir in milk and remaining melted butter from skillet until batter is well blended.
• Pour the batter into the greased baking dish.
• Place the chicken on top of the batter.
• Bake for 1 hour until batter is light brown.

BEER BATTER FOR HALIBUT OR CHICKEN

Steps:

• Heat deep fryer or skillet with vegetable oil deep enough to cover meat to 375.
• Beat egg, and add remaining ingredients.
• Rinse and dry meat on paper towels in order for it to hold batter.
• Dip meat into batter and place in deep fryer or skillet.
• Cook for approx 4 minutes or until golden brown.
• Drain on paper towels.

RICE FLOUR CHICKEN (CRISP AND CRUNCHY BATTER)

Steps:

• Make the soy sauce, honey, spice powder, garlic, onion and sesame oil into a marinade mixture.
• Add the chicken pieces for at least 2 hours, but even better, overnight.
• Mix batter ingredients with enough water to form a*thick* batter.
• If not crunchy when fried add slightly more baking powder.
• Dip marinaded chicken into batter and deep fry until cooked and golden brown.

MARINATED FRIED CHICKEN - (WITHOUT BATTER)

Steps:

• Dissolve salt and sugar in the water.
• Add garlic and chicken portions and marinate for 3-6 hours.
• Prepare deep fryer as per product directions and preheat oil to 375°F.
• Fry chicken pieces, a few at a time without crowding, for 6-8 minutes or until a golden color.
• Drain on paper towel and keep warm in a 150°F oven until all pieces are cooked.

BEER BATTER FRIED CHICKEN

Steps:

• Rinse chicken.
• In a large saucepan, cover chicken with lightly salted water.
• Bring to boiling; reduce heat.
• Cover and simmer for 20 minutes.
• Drain.
• Pat dry with paper towels.
• For batter, in a bowl combine bisquick mix, onion salt, garlic powder, and cayenne pepper.
• In another bowl stir together egg and beer; add to bisquick mixture.
• Beat until smooth.
• Meanwhile, in a heavy 3 quart saucepan or deep fat fryer heat 1 1/4 inches of oil or shortening to 365 degrees.
• Dip chicken pieces, one at a time, into batter, gently shaking off excess batter.
• Carefully lower into the hot oil.
• Fry, two or three pieces at a time, for 2 to 3 minutes or until golden brown, turning once.
• Drain well on paper towels.
• Keep warm.

CRISPY BATTER-FRIED CHICKEN

Steps:

• Place the chicken breasts between two pieces of waxed paper. Pound to 1/2" thickness using a meat mallet. Set aside.
• Place egg whites and tarragon in a shallow bowl. Beat with a fork until frothy. Combine flour, garlic powder, cornstarch and baking soda in another shallow bowl and mix well. Dip the chicken in flour then egg white mixture and turn to coat. Dip in flour again and coat completely.
• Heat the oil to 350 F in a deep medium skillet. Add 2 chicken breasts to the skillet. Cook, turning once, until golden brown and cooked through, about 7-10 minutes. Drain on paper towels. Repeat with remaining chicken.

BEER-BATTER CHICKEN FINGERS

Steps:

• Mix together flour and salt.
• Add the beer.
• Using a whisk, mix well and then add water and mix until smooth.
• Add the egg yolk and mix well.
• Add the beaten egg white and mix well.
• Place into refrigerator for at least 2 hours.
• Mix the Worcestershire sauce and hot sauce together and add chicken strips.
• Allow chicken to marinate for at least 10 minutes.
• Roll chicken in your batter.
• Deep fry until golden brown, then drain on a paper towel.
• Serve with your favorite dipping sauce.

CRISPY BATTER FOR CHICKEN OR FISH

Steps:

• Preheat the oil in a deep fryer or large cast iron skillet. You'll want at least a couple inches deep of oil in the skillet. The oil should be heated to 325°F A frying thermometer is usful in keeping the oil at a constant temperature.
• Prepare your chicken or fish by cutting into thin strips, about 1/2 thick; the width is not critical. Pat dry with a paper towel.
• In a shallow quart container, whisk together the dry ingredients well. Stir in the water and whisk until very smooth.
• Using tongs, dip the fish or chicken pieces into the batter, covering LIGHTLY, and letting some batter drip off.
• Immediately place the fish or chicken in the preheated oil. Fry to a deep golden brown, turning once. This should take a total of 5 to 7 minutes, depending on the thickness of the pieces. Remove one piece and cut into it to check for doneness.
• Drain on fresh paper toweling and keep warm in a low oven till serving time - or serve immediately!

CRUSTY CHICKEN CASSEROLE WITH CHEESE BATTER

Steps:

• Combine onion, shallots, celery and water in pan, bring to boil and simmer until onion is softened.
• Saute bacon and mushrooms in butter for 3 minutes.
• Combine onion mixture, bacon mixture, undiluted soup, sour cream and chicken and pour into greased ovenproof dish (8 cup capacity).
• CHEESE BATTER:.
• Sift flour into bowl, add peppers, eggs, cheese & milk, stir until combined.
• Spread cheese batter over chicken mixture.
• Bake at 350F for 40 minutes until lightly browned and firm.
• Sprinkle with the remaining cheese and return to bake for additional 5 minutes until melted.
• Casserole, without batter, may be prepared up to 2 days ahead and kept covered in refrigerator.
• Not suitable for freezing or microwave.

BATTER-FRIED CHICKEN RECIPE

Steps:

• Make the fried chicken brine: In a large bowl, whisk or stir together the water, salt and sugar until the sugar and salt dissolve. Add the chicken and refrigerate for 30 to 60 minutes. Make the fried chicken batter: While the chicken is brining. In a large bowl, whisk or stir together the flour, cornstarch, black pepper, paprika, cayenne, baking powder, sat and water until smooth. Cover and refrigerate the batter while the chicken is brining. Make the fried chicken: Heat the oil in a large Dutch oven or other deep-sided pot over medium-high heat until it reaches 350F. Place a wire rack on a rimmed baking sheet. Pour the brine from the chicken down the sink and pat the chicken pieces completely dry with paper towels. Whisk the batter to recombine. (If the batter seems too thick, add some cold water, no more than 1 tablespoon at a time, until the batter becomes the consistency of pancake batter.) Place half the chicken pieces in the batter and turn to coat. Remove the chicken from the batter, allowing any excess to drip back into the bowl, and carefully place it in the oil. Fry the chicken and keep your attention on the oil temperature. Cook the fried chicken until deep golden brown. Place the fried chicken on the wire rack to drain. Repeat the rest with the remaining chicken.

FISH & CHICKEN BATTER

Steps:

• Add all ingredients into a mixing bowl.
• mix well.

BATTER FRIED CHICKEN WINGS

Steps:

• Cut wings at first joint and discard the tips.
• Cut remaining wings in half.
• Wash and dry on paper towels and sprinkle lightly with garlic salt.
• Mix cornstarch, eggs, hot sauce and water, stirring to form a smooth batter.
• Dip wings in batter and deep fry in 1 1/2" of oil heated to 350° for about 15 minutes, turning once or twice.
• Serve with small bowl of mild, medium or hot wing sauce for dipping.

TANDOORI MURGH PAKORA (BATTER-FRIED CHICKEN)

Steps:

• Mix all the ingredients for the marinade.
• Add the chicken cubes.
• Mix well.
• Set aside for 2 hours.
• Mix all the ingredients for the batter in a bowl.
• Beat well.
• The batter should have a thick, but flowing consistency.
• Add the marinated chicken cubes to the batter.
• Keep aside for 30 minutes.
• Deep-fry the chicken in hot oil till crisp.
• Place the pakoras on a platter.
• Sprinkle with chaat masala and serve.

BATTER-FRIED CHICKEN FROM COOK'S ILLUSTRATED

Steps:

• Whisk one qwt. cold water, salt, and sugar in large bowl until sugar and salt dissolve. Add chicken and refrigerate for 30 minutes or up to one hour.
• Whisk water, flour, cornstarch, pepper, paprika, baking powder, salt, and cayenne in large bowl until smooth. Refrigerate batter while chicken is brining.
• Heat oil in large Dutch oven over medium-high heat to 350 degrees. Remove chicken from refrigerator, pour off brine, and pat dry with paper towels.
• Rewhisk batter. Transfer half of chicken to batter. One by one, remove chicken from batter (allowing excess to drip back into bowl) and transfer to oil. Fry chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers to 160 degrees, 12-15 minutes.
• Drain chicken on wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken. Serve.
• Can reheat by placing chicken on wire rack set inside a rimmed baking sheet and warming in a pre-heated 450 degree oven for about 10 minutes.

CRISPY CHICKEN TENDERS, THE BATTER MAY SURPRISE U?

Steps:

• 1. Have chicken unthawed, beat eggs and dip chicken into egg batter to coat each side, dip into instant mashed potatoes and drop into heated oil until golden brown on both sides. I like to put instant potatoes into a freezer baggy and shake my chicken for the best coating, season with salt and pepper. Portion out for the kids into baggies and freeze and enjoy with their favorite dipping sauce, when ready.

BATTER-DIPPED CRUNCHY FRIED CHICKEN

Steps:

• Place chicken pieces in a large saucepan or flameproof casserole. Add 2 cups water, bay leaves, cloves, garlic, and celery seed. Cover and bring to a boil. Reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken from stock. Strain and reserve 1 1/3 cups of the stock. Refrigerate chicken for 15-20 minutes. Meanwhile, in a large saucepan or deep-fat fryer, heat all but 2 tablespoons vegetable oil over medium heat.
• In a large bowl, combine pancake mix, paprika, salt, pepper, 2 tablespoons vegetable oil, eggs, and reserved chicken stock. Generously coat each piece of chicken with batter.
• Fry chicken in batches without crowding 7-10 minutes, turning once, until golden brown and crisp. Remove and drain on paper towels.

CHICKEN BATTER

Steps:

• Cut up chicken breasts into pieces.
• Mix all the ingredients.
• Dip chicken pieces in the mixture and fry until golden brown.

GINGER BATTER CHICKEN

Steps:

• Place chicken pieces in an ungreased 13-in. x 9-in. baking dish. Sprinkle with salt and rosemary; add water. Cover and bake at 350° for 1 hour. , Remove chicken to paper towels. Cool 10 minutes; remove skin and pat dry. In a deep-fat fryer, heat oil to 350°. , For batter, combine the flour, baking powder, salt and ginger. Add the egg, milk and oil; beat until smooth. Dip chicken, one piece at a time, in batter. Fry chicken in hot oil for 3-5 minutes or until golden brown. Drain on paper towels and keep warm.