CRISPY BATTER FOR CHICKEN OR FISH
Similar to Long John Silvers' batter. Feel free to add some other seasonings, such as garlic powder, lemon pepper, onion powder, even cayenne pepper. This is similar to a tempura batter, so don't try to get too much batter on your fish or chicken pieces. And don't use too big of pieces of fish/chicken or the batter will burn before the food gets done.This is enough batter to coat about 10 medium chicken strips of small fish fillets. Recipe is easily doubled or tripled.
Provided by Lise in Indiana
Categories Low Cholesterol
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 100.7, Fat 0.2, Sodium 394.2, Carbohydrate 21.6, Fiber 0.7, Sugar 0.1, Protein 2.4
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