RICE FLOUR CHICKEN (CRISP AND CRUNCHY BATTER)
I got this recipe while watching my Malaysian roommate cook years ago. Personally I like it best with smaller bits of chicken, great for taking to pot-luck dinners or picnics :) I didn't count the marinading time in the preparation time. Makes far more/less pieces depending on size of pieces used. NOTE: I forgot to make it clear in my instruction that this works best with either small chunks of chicken fillet or chicken wings, and suits pieces that will cook quickly above those that require a longer cooking time, I hope that this clarification helps :)
Provided by kiwidutch
Categories Lunch/Snacks
Time 40m
Yield 6 pieces (very approximate)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 585.5, Fat 25.9, SaturatedFat 7.4, Cholesterol 125, Sodium 660.1, Carbohydrate 50.9, Fiber 1.6, Sugar 6.7, Protein 35
CRISPIEST FRIED CHICKEN
Inspired by Korean-style fried chicken, we tossed ours in rice flour, dipped it in batter, and fried it not once but twice for extra crunch and an even, golden color.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 6
Steps:
- In a large bowl, sprinkle chicken with rice flour; season generously with kosher salt and pepper, tossing to coat. Pour oil into a large pot to a depth of 2 inches. Place over medium-high heat until a thermometer registers 350 degrees.
- Whisk together both flours, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Whisk in 3/4 cup water until a smooth, thin batter forms.
- Working in batches, dip pieces of chicken into batter, allowing excess to drip off. Transfer to oil and fry until pale golden, 6 minutes. Remove and shake lightly in a colander to drain; transfer to paper towels. Bring oil temperature back to 350 degrees, then return chicken to oil and fry a second time until golden brown and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, about 6 minutes for small pieces, about 8 minutes for large. Transfer to a wire rack set in a rimmed baking sheet; season with flaky salt. Serve warm or room temperature.
RICE KRISPIES CHICKEN
I found this recipe in a cookbook from work. I decided to try it and found that it was a BIG HIT with my 3 fussy children and even my husband devoured it! Very delicious:)
Provided by momof3rjc
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Line a baking pan with aluminum foil and spray with a non-stick spray.
- Place Rice Krispies in a ziploc bag and crush with a rolling pin.
- Cut chicken up in the size you wish like tenderloin size.
- Place Rice Krispies and paprika in a shallow bowl and mix well.
- Combine egg and milk in another bowl and whisk well.
- Add the flour, poultry seasoning, salt and pepper and stir to make a batter.
- Place cut up chicken one or two pieces at a time in the batter and cover chicken.
- Dip in crumbs and cover completely and then place in baking pan.
- Melt the margarine and drizzle over the chicken pieces.
- Bake for 30 to 40 minutes or until chicken pieces are a golden brown.
CRISPY FRIED CHICKEN
If you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! -Jeanne Schnitzler, Lima, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 543 calories, Fat 33g fat (7g saturated fat), Cholesterol 137mg cholesterol, Sodium 798mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 41g protein.
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