Chicken Batter Ideas
The next time you want to make fried chicken, consider using Ritz cracker crumbs to make the coating instead of using seasoned flour. You will be able to taste the unmistakable flavor of these crackers in the finished coating, and they will also add an attractive color to the chicken. Perhaps you already have some Ritz crackers in the cupboard.
How to Make the Coating
Converting whole crackers into cracker crumbs is important, and the smaller you get the crumbs the better they will stick to the chicken, so you can either put them in a gallon-size Ziploc bag and smash them with a rolling pin or meat mallet, or else use a food processor or blender to do the same job in less time. You will also need to prepare a seasoned egg mixture and a seasoned flour mixture, because the chicken will be dipped in each one. If you want to double-layer the egg and flour mixture, that is your choice. It results in a slightly thicker coating if you do that. The chicken then needs to sit for a while so the coating can dry.
Although you can deep-fry this if you wish, pan-frying is perhaps more convenient, and pounded chicken takes no more than 10 to 15 minutes to cook to perfection. Feel free to tweak the seasonings if you wish, and even swap the Ritz crackers for saltines if you only have those. Some people like to add some cayenne pepper to spice things up, while others might throw in some parmesan cheese or crushed French-fried onions. Continue reading
This recipe is a real winner and the whole family will love it. The chicken is coated in a flour, egg, milk and seasoning mixture, then in the cornflakes. It is drizzled with butter and then baked in the oven, and it will come out perfectly crunchy and delicious. This is a recipe you will definitely want to print out or bookmark, because the results are great.
Why Cornflakes Make a Great Coating
Cornflakes are naturally crispy, and whether you crush them up or use them whole, they make a wonderful coating for your chicken. They look great on the finished chicken and their flavor suits the taste of the meat. Because of this corn flavor you will probably not want to serve corn on the cob or cornbread with the finished dish, because that would be corn overkill! Fortunately there are plenty of other delicious side dishes for fried chicken, such as coleslaw, fries, green salad, or anything else you are in the mood for.
Some people recommend brining the chicken for 4 hours in 4 cups of water with a handful of kosher salt and a handful of white sugar added. This is optional but it does improve the texture and make the chicken extra-moist. The paprika and garlic in our recipe are optional ingredients so, if you do not have them, just leave them out, and the recipe will still turn out really well. Throw some cayenne pepper in there too if you want to spice the dish up a little. Continue reading
This unusual recipe uses seasoned potato flakes to add a crisp coating to chicken pieces, and the result is very tasty. The chicken will come out of the oven crispy and golden brown, just like fried chicken but with fewer calories and less fat. Cleanup is quick and easy, and this is a dish the whole family is going to love and request again and again. You can take the skin off the chicken before coating if you want, or else leave it on.
Why Use Mashed Potato Flakes
Potato is a popular side dish for fried chicken, whether it is served as mashed potatoes, fries or even potato salad, but if you want to combine the flavor of potato with the flavor of chicken and have different side dishes, this is the recipe to choose, because you will have that wonderful potato taste in every bite of the chicken, along with a golden brown coating that has crisped up beautifully. Skinless chicken pieces are good to use in this recipe, and you might wish to serve some biscuits and buttered peas on the side, or even some homemade coleslaw, to round out the meal.
To coat the chicken with no mess, you can put the potato flake mixture in a Ziploc bag, then add the egg-coated chicken in there, pressing the potato flake mixture on with your fingers through the plastic. If you want to use the deep-frying you will also get a good result but, to be honest, the oven-frying technique works so well with this particular recipe you might as well just cook it in there and have a healthier result. The choice is yours of course. Continue reading
Breadcrumbs are a popular coating for chicken, especially when combined with seasoned flour and egg, and you have the choice of dried or fresh breadcrumbs. If you have some stale bread to use up, consider making a breaded chicken recipe. The type of bread you use determines the flavor of the finished chicken, and there are lots of types to choose from.
Why Use Italian Everything Bread
Although ciabatta, whole wheat or even plain old white bread will all yield satisfactory breadcrumbs, Italian everything bread, which is widely available, is very popular in our household. This type of bread has seeds and grains on top, so you are going to get an interesting texture in the finished dish, along with more flavors. Just process the bread for a few seconds in the blender or food processor to convert it into breadcrumbs, then you can make the following recipe. The bread does not have to be stale, but if you do find yourself with leftover stale bread, this is a great way to use it up.
Depending how thick the slices of bread are, you will need about 8 slices to get 2½ cups of breadcrumbs. If you enjoy this recipe you might want to make it often. Something else you can try is coating fish filets in this breadcrumb mixture, then serving them with lemon wedges. Fish would have a much shorter cooking time of course. This Italian everything breadcrumb chicken is cooked in a pan in butter, so you can expect an incredible flavor along with a nice crunch. Continue reading
The meaty parts of the bird are great for making this recipe, so get yourself some thighs, drumsticks and/or breast meat and you can go ahead and make this fantastic pecan-crusted chicken. The buttermilk coating gets it really moist and tasty, but you can use regular eggs or milk instead of the buttermilk if that is what you have.
Making the Perfect Batter
While the chicken is being brined, soaking up the sweet, salty buttermilk to become moist and delicious, you can prepare the ingredients for the batter. You will need more buttermilk for that, along with a flour and ground pecan mixture. If you only have whole pecans, simply pop them in a blender or food processor to pulverize them and get the consistency right. If the pieces are too big they will not stick to the chicken properly. The chicken is then coated in the batter and then it is ready to cook, so get your oil nice and hot, even in a deep-fryer or pot on the stove.
If you are making a lot, you can keep a batch of fried chicken warm in a 300 degrees F oven while frying the remainder. This is handy to know if you are making enough fried chicken for a crowd because this recipe is so easy to double or triple. Now this might look like ordinary fried chicken but as soon as it is cool enough for you to bite into you will be able to taste the pecan flavor in the batter, and that is really special! Make this recipe and you will absolutely not regret it. Continue reading
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