Best Crispy Frying Batter Recipes

CRISPY FRYING BATTER

Crispy Frying Batter image

This recipe is a family favorite. Beaten egg whites make this batter thinner, everything comes out light and fluffy. This recipe needs to be prepared an hour before using.

Provided by Gerry

Categories < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 eggs, separated,whites set aside
1/2 teaspoon salt
3/4 cup lukewarm water
1 tablespoon oil
3/4 cup flour

Steps:

IN BOWL: Beat 2 egg yolks and 1/2 teaspoon salt.
ADD 3/4 cup lukewarm water and 1 tablespoon oil, mix.
Gradually add 3/4 cup flour until smooth.
Set aside for at least one hour.
Just before using beat the egg whites to soft peaks and fold into the batter.
Ready to use for battering.
I find this recipe sufficient in preparing four to six servings.
It depends of course on what you are battering and how hungry the family.

BEST SOUTHERN FRIED CHICKEN BATTER

Best Southern Fried Chicken Batter image

This Best Southern Fried Chicken Batter is my favorite thing to make when it comes to frying chicken! It's very easy to prepare! The result was outstanding! Let's get frying!

Provided by Marta

Categories 30-Minute Meals Freezer-Friendly Mains Skillet

Time 25m

Number Of Ingredients 12

Ingredients

3 Boneless skinless chicken breasts cut in half lengthwise
2 C. All purpose flour
1 Tbsp. Garlic powder
1 Tbsp. Chili powder
1 tsp. Paprika
Salt and pepper to taste
1 C. Milk
2 Large eggs
1 Tbsp. Soy sauce
1 Tbsp. Soy sauce
Oil for frying
Oil for frying

Steps:

Add the flour, garlic powder, chili powder, paprika and salt and pepper to a Ziploc bag. Close the bag and shake to combine well.
Place the chicken in the bag and shake to coat.
In a bowl, whisk together the milk, egg and soy sauce.
Remove the chicken from the Ziploc bag, dip into the egg mixture, and then place back into the bag to coat once again.
Heat a few inches of cooking oil in a deep sided skillet over medium high heat on the stove.
Add the chicken to the heated skillet and fry evenly on both sides until the chicken has reached an internal temperature of at least 165 degrees.
Let the chicken drain on a paper towel lined plate before serving.

Nutrition Facts : ServingSize 1 g, Calories 328 kcal, Carbohydrate 36 g, Protein 27 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 116 mg, Sodium 325 mg, Fiber 2 g, UnsaturatedFat 5 g

UNBELIEVABLE FISH BATTER

Unbelievable Fish Batter image

In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.

Provided by MargeBC

Time 10m

Yield 6

Number Of Ingredients 5

Ingredients

1 cup all-purpose flour
½ cup milk
½ cup water
¼ cup baking powder
1 teaspoon salt

Steps:

Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g

THE BEST ALL PURPOSE DEEP FRY BATTER

The Best All Purpose Deep Fry Batter image

We dont deep-fry a lot but when we do..we do a WHACK of stuff. I've tried numerous recipes and this by far is the cheapest, tastiest and works with everything. Fish and onion rings are phenomenol. Spices are to your own taste and can be adjusted to whatever taste you want. Believe me...I've added everything from curry to southwestern tastes, this 'basic' recipe is just a guideline to the spices and taste you are looking for. ENJOY, it's awesome.

Provided by Corilayn

Categories Meat

Time 20m

Yield 15 pieces of fish, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup flour
1/2 cup cornstarch
2 teaspoons baking powder
1 (12 ounce) can beer
1 tablespoon salt
1 tablespoon pepper
2 tablespoons garlic powder
2 tablespoons Mrs. Dash table blend seasoning
1 cup extra flour (for dredging)

Steps:

Mix all dry ingredients, except the extra flour, whisk together.
Add beer and only mix lightly.
DO NOT over mix. If there are flour lumps just squish with the back of a spoon.
You want the mix to be blended but not overmixed as it will not 'puff up' when deep-frying.
For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour.
Then dip and cover in mixture. Let the excess drip off and when putting any item in the deep fryer -- use tongs.and dip whatever you are deep frying in the oil for about 10 seconds, then release.
This prevents the food from sticking to the bottom of the fryer. (Took us a while to learn that technique).
When it comes to fish or something long or big -- I just put the first inch or 2 in and let it bubble for a few seconds so that I know it won't sink to the bottom and stick. (I truly hated that with deep frying).