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
A lovely variation on the common greasy fried chicken. You will have your lips at the ready.
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Add to CollectionServings: 6 people
Calories: 356kcal
Ingredients
- 1 1/4 cups flour
- 1 tsp baking powder
- 1/2 tsp dried thyme
- 1 large eggs free range
- 3/4 cup 2% milk See Note
- 1/2 cup vegetable oil divided
- 1 whole chicken cut up
- 1 tsp Salt
- 1/4 tsp ground black pepper
Instructions
- 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.
Notes
Note:
- 2% Milk is the equivalent of Semi Skimmed Milk
Nutrition
Calories: 356kcal | Carbohydrates: 39g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 500mg | Potassium: 80mg | Fiber: 2g | Sugar: 2g
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