This Batter Fried Chicken recipe will have your family and friends smile with contentment. Cooked in a minimum of oil this chicken is tender and juicy but never greasy! This recipe creates a dredge that is easy to use, you can make it in advance and produces a superb crispy skin. I have uses 2% milk in this recipe but you can also use buttermilk for a less healthy option. The Batter Fried Chicken will have your family and friends queuing up to try these. I normally serve these with an old favourite Beer Battered Chips and when my waistline can handle it Homemade Onion Rings.
Batter Fried Chicken
- Combine flour, salt, baking powder, thyme and pepper in a medium-sized mixing bowl; set aside.
- Beat egg in a small bowl until frothy. Add milk and 2 tablespoons oil; beat until well blended. Pour into flour mixture; stir until well blended.
- Heat remaining 6 tablespoons oil over medium heat in a large skillet. Dip chicken pieces in batter; shake off any excess. Fry chicken for about 10 minutes, turning until lightly browned all over.
- Lower heat to very low, cover tightly and simmer for about 30 minutes. Turn pieces periodically to ensure even cooking; add 1-2 tablespoons water during cooking if pan becomes too dry.
- Uncover during final 4-5 minutes to allow skin to become crisp. Serve hot or cold.
- 2% Milk is the equivalent of Semi Skimmed Milk