Food recipes
Batter-Fried Chicken from Cook's Illustrated
Batter-Fried Chicken from Cook's Illustrated Ingredients: salt, table sugars, granulated chicken, broiler or fryers, breast, skinless, boneless, meat only, raw water, bottled, generic wheat flour, white, all-purpose,...
Batter-Fried Chicken from Cook's Illustrated
Ingredients:
salt, table
sugars, granulated
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornstarch
spices, pepper, black
spices, paprika
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, red or cayenne
oil, corn, peanut, and olive
Directions:
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.
Ingredients:
salt, table
sugars, granulated
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornstarch
spices, pepper, black
spices, paprika
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, red or cayenne
oil, corn, peanut, and olive
Directions:
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.