|
|
|
 |
|
|
Rob's Batter Dipped Chicken
Fried Chicken |
 |
|
8 Chicken strips or
4 Chicken Breasts ( Cut into 8 pieces )
2 Cups Flour ( All Purpose )
1 Cup Flour
1/4 Cup Seasoning Salt or Meat Tenderizer
1 Teaspoon Pepper
3/4 Cup Milk
5 Tablespoons Shortening or
3 Cups Vegetable Oil
|
For best results use fresh chicken or boil frozen chicken for at least 1/2 hour on high heat.
In mixing bowl combine 2 cups flour, seasoning salt, pepper and milk. Mix with electric mixer or a sturdy wisk until ingredients become a runny paste.
Place 1 cup of flour in a separate bowl.
Heat shortening or vegetable oil in a saucepan, wok or deep fryer at high heat until grease begins to pop, then turn heat down to medium.
Take chicken strips, one at a time, dip into plain flour, then into batter coating chicken completely then adding to oil. Let chicken fry to a golden brown, turning chicken three or four times with a long fork or metal tongs. Repeat with remaining strips. Remember to check each piece to ensure chicken has properly cooked.
|
 |
Preparation Time: 1 Hour |
Serves: 4 |
| Recipe Origin: United States |
|
Submitted by: |
|
Robert T. Haskins
Indiana
United States |
|
|
|
|
| This recipe has been viewed | |
