does anyone have a recipe for liquid batter for frying chicken in? (ingredients, cayenne)

[rodentraiser]

I finally found a liquid batter that doesn't fall off when frying chicken, doesn't fall off when eating the chicken, and is crunchy. Thing is, this is the Kikkoman batter that costs about $4 for two cups worth. So what I'm wondering is, does anyone here have a recipe for liquid batter that just uses some simple ingredients like flour and whatnot?

I've pretty much given up on flour and egg dredging, but I think liquid batter has got some real promise to it.

[burdell]

If you're talking about Kikkoman Tempura batter mix there are many tempura recipes on the web.

[momtothree]

Have you tried a buttermilk batter?

You soak chicken in real buttermilk flavored with a touch of paprika, salt, pepper. (or cayenne instead of paprika for a kick) Let it sit overnight if possible or at least several hours.

Then take it out of the buttermilk, dredge it in cornstarch. Dip it back in the buttermilk and dredge it again in cornstarch. (yes, it makes the most crunchy coating outside of panko etc) Let it sit for at least 20 minutes THEN fry it. It's really important to let it sit first. You can use flour but I prefer the crunchiness that cornstarch gives.

I said real buttermilk as it's thick. If your buttermilk is watery, then it won't really work as well. I buy mine from a health food store. It's delicious.

[rodentraiser]

That's right, it is a tempura mix and I never thought about looking for tempura recipes.

As for buttermilk, I had to go to three stores to find it and it's the thin kind. I have tried using buttermilk/dredge chicken in flour combo and that worked well for drumsticks, but the breading all fell off when it came to skinless breasts.

Thank you, Burdell and Momtothree, I will definitely try both those suggestions.

[Bulldogdad]

Get the powdered buttermilk in a can and make your own. Its the only thing I buy for cooking with butter milk now.

[Hemlock140]

I just pour beer into a mix of 2/3 AP flour, 1/3 Masa (corn flour) and a little salt until the right consistency is reached, then drink the rest.

[momtothree]

Originally Posted by Bulldogdad

Get the powdered buttermilk in a can and make your own. Its the only thing I buy for cooking with butter milk now.

Does it get thick like real buttermilk? That's the secret to good fried chicken using buttermilk. If not, OP is better off using a tempura batter.

[Bulldogdad]

Originally Posted by momtothree

Does it get thick like real buttermilk? That's the secret to good fried chicken using buttermilk. If not, OP is better off using a tempura batter.

You can make it as thick or thin as you like. It's powdered.

[oregonwoodsmoke]

To help keep the batter on, dry the chicken before you start coating it. Don't handle it a lot in the pan. Don't turn it over and over. Wait for it to brown and turn it just once.

This is what I use for a tempura type batter, if you want something light that makes a thick coating that browns up nicely. Whip up egg whites to form stiff peaks. Add a small amount of corn starch. Coat whatever it is you are frying and then fry it. I brown and then finish off in the oven to make sure it is done all the way through.

I do it by gosh and by golly, but roughly 4 egg whites and 1/4 cup of corn starch. You can add some spices. Mix them into the corn starch. The corn starch gets folded in gently.

This is wonderful on chicken, fish, shrimp, chili rellanos and other deep fried vegetables like fried zucchini.