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Milk and Egg Makes This Fried Chicken Batter Thick and Crispy Yet Tender and Juicy

This is a wonderfully delicious fried chicken batter recipe prepared in heavy batter of milk and egg, followed by a poultry seasoning and more, in a seasoned flour mixture and finally fried to a crisp golden brown and moist and tender. A milk and egg mixture is used to coat and moisten the chicken and then a special coating mixture with poultry seasoning, paprika and garlic is used. This exciting combination of flavors results in a wonderfully crispy fried chicken batter recipe.

Poultry seasoning is usually a combination of dried sage, thyme and marjoram but there are different types available so you might like to try different ones until you find the one that you like best. Some other types of poultry seasoning also contain onion powder and rosemary. These herbs really complement the chicken flavor. You can make your own poultry seasoning or buy it readymade in the store.

This fried chicken batter recipe is browned and then cooked in hot oil. The chicken needs to be drained on kitchen paper and cooled on a wire rack when it’s done. If you are looking for a crunchy fried chicken batter recipes, this one always comes out really great. The batter recipe is easy to make and apply and the resulting fried chicken will be crispy, delicious and full of flavor.

5.0 from 1 reviews
Fried Chicken Batter Recipe
Summary: How do you make a tasty chicken batter like a pro chef would do it? This recipe is ideal, and features poultry seasoning and paprika for an enhanced taste.
Cuisine: American
Recipe type: Main
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 4 lbs chicken pieces
  • 1 beaten egg
  • ½ cup milk
  • 1 teaspoon paprika
  • 3 cups vegetable oil
  • ¼ teaspoon poultry seasoning
  • 2 teaspoons garlic salt
  • 1 teaspoon black pepper
  • 1 cup all purpose flour
  1. Beat the egg and milk together in a bowl.
  2. Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
  3. Put the chicken in the bag, seal it and shake to coat it.
  4. Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
  5. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
  6. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
  7. Drain it on paper towels and serve.

Photo Description:

You can see from this photo just how juicy and crispy this heavy battered fried chicken recipe is. The egg and milk lock in the chicken juices and the double coating gives lots of flavor as well as a supreme texture. You might want to double this fried chicken batter recipe, and the amount of chicken, because once your family and friends taste the crisp, succulent fried chicken they will almost certainly want more. If you have some left you can serve it chilled from the refrigerator the next day with a salad or added to a lunch pack.

Picture, recipes and/or content upgraded: 04-05-16

2 Responses to Milk and Egg Makes This Fried Chicken Batter Thick and Crispy Yet Tender and Juicy

  • Made fried chicken for the first time today using a batter. This was quick and easy. Thanks for the help!

  • I was looking for a quick easy batter for fried chicken and found this recipe. Although this recipe calls for skillet frying, I used my deep fryer. The chicken came out most excellent, and just like the title says, thick, crispy, tender and juicy. This recipe will not disappoint. As with any recipe, you can always change seasoning to the flour to suit your own tastes. For me, this recipe is definite a keeper. Thanks for sharing!

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