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    Batter and Breading


    Source of Recipe


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    Recipe Introduction


    This recipe has been revised to distinguish between batter-dipped and
    breading-dipped. Batter usually has only an egg and liquid coating
    and is deep fried. An additional coat of bread crumbs, Parmesan
    cheese, or crumbled corn flakes makes a crunchier coating and can be
    easily baked (for those like this cook who are on a low-cholesterol
    diet).

    List of Ingredients




    Many recipes marinate the chicken pieces in the
    refrigerator for several hours in a buttermilk mixture before dipping
    in batter.
    One recipe for Shrimp Po' Boys tosses cooked, peeled, and deveined
    shrimp with olive oil, rolls them in bread crumbs, salt, and pepper,
    and
    broils them in a single layer on a baking sheet for 4 minutes.
    Some general rules of thumb from Joy of Cooking to make fritter or
    tempura batters:
    * Resting the batter for a couple hours in the refrigerator breaks down
    gluten before it becomes too elastic for the coating mixture to
    adhere. Then it really won't stick! Using fewer strokes when
    mixing also helps.
    * Food and cooking surfaces, of whatever you're coating, should be dry
    to allow batter to adhere.
    * Egg whites should be beaten at the last minute before cooking, or
    coating becomes soggy.
    * A general rule of thumb for baking batter-dipped fish seems to be
    10-12 minutes in a "very hot oven," or till fish flakes. (The editor is
    still trying to figure out how to know when fish flakes without
    destroying the integrity of the batter coating.)
    An author (unknown) of recipes for fried chicken from the Washington
    Post, 1/4/95, holds this principle sacred in both batter dipping and
    breading: lightly dust with flour before dipping in egg. If this
    important step is missed, he/she says, the breaded coating or the
    batter
    crust will roll or peel off. He also prefers soaking chicken in
    buttermilk or some other liquid before dipping in flour and egg.

    Recipe



    For batter:
    1 egg, beaten
    1/2 cp beer
    1/2 cp flour
    2-3 T Tabasco sauce
    pinch of salt
    2 egg whites
    1. Sift flour and salt in a bowl.
    2. Stir in beaten egg, then gradually mix in beer and flour.
    3. Set aside at room temp for an hour.
    4. When hour is almost up, beat egg whites and fold into batter.
    5. Fry according to instructions below.
    For breading:
    1 cp flour
    1-2 cp breaded corn flakes or bread crumbs
    2 T spice mix (this cook's favorites are sage, thyme, sage, garlic
    poweder and black, white, and red pepper)
    1. Place flour, batter mixture and breading mixture on separate plates.
    2. Dredge first in flour, then dip in batter, then dredge in corn
    flakes/bread crumbs.
    3. Bake according to instructions below.
    For baking:
    Place on cookie or baking sheet, drizzle with 2 T melted butter if
    you're feeling decadent, and bake at 425 degrees for about 45 minutes
    or
    til tender and no longer pink and coating is crisp and golden.
    For frying:
    3 T butter
    3 T oil
    Combine butter and oil in frying pan, enough to coat a frying pan with
    1/2" to 3/4" and heat till it starts to smoke (365°), and add chicken
    pieces, skin side down. Cover pan and cook about 10 minutes. Turn,
    remove cover, and cook another 10-20 minutes or till done.
    Drain on paper towels then place on large cookie sheet with brown paper
    and keep warm in 250 ° oven.


 

 

 


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