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So Many Batters, so Little Time

Category: Diet Recipes / Hits: 2535
While some people believe that no batter should touch their chicken, many more love the crisp bite into a battered chicken. Batter can be applied to whole pieces, wings or cut up slices to make chicken strips or nuggets. Battering is a popular way to prepare chicken all over the world. There are almost as many chicken batters as there are chickens!
by KCKudra


While some people believe that no batter should touch their chicken, many more love the crisp bite into a battered chicken. Batter can be applied to whole pieces, wings or cut up slices to make chicken strips or nuggets. Battering is a popular way to prepare chicken all over the world. There are almost as many chicken batters as there are chickens!

The World of Batter

Different batters can be made using different flours. Try corn meal, rice flour, wheat flour, or graham flour. Ethnic recipes for chicken often use different flours in the mix. Each area has their own special mixture of herbs and spices that give the chicken a distinctive flavor.

Indian chicken may be coated with a batter made of graham flour, cinnamon, cumin, cloves, ginger, nutmeg, curds, and red chili powder. The batter is used on boiled chicken meat, and then fried until the surface is crisp. A wonderful Asian recipe uses a rice flour batter on marinated chicken. Marinate the pieces in soy sauce; five spice powder, sesame oil, garlic, and onion overnight. The next day, dip the chicken in a batter made of water, baking powder, salt and rice flour. The light colored batter is almost translucent.

Someone else may swear by beer batter. The yeasty quality of the beer makes a light batter with a tangy flavor. A different way to get the tangy flavor is to soak your chicken in buttermilk before dredging in seasoned flour. This creates a mixture that turns to a batter on the chicken before frying.

There are many ways to get that crunch on your chicken. Crushed cornflakes, breadcrumbs, or crushed crackers are used by many home cooks. Others prefer wet batters that turn crisp in the hot oil. Japanese Panko breadcrumbs make a light, crispy surface. For those cooks who like a light batter, tempura is a good choice.

For those who like southern fried chicken recipes, there are almost as many of those to choose from as there are people who love fried chicken. Some southern batters are as simple as mixing flour, salt, pepper, and milk. Others are more complicated with herbs and spices added to the mix.

Cooking Your Chicken

You'll find more debate on whether it is better to deep fry the battered chicken, fry it in a cast iron skillet filled with oil, or pressure cook it. There are devoted cooks in each camp; each declaring their method is best. Proponents of deep-frying will talk about the lack of spatter, and the quick cooking time you get, sealing in the juices of the chicken. Those who prefer cast iron will talk about the even heat and the perfect surface to create the perfect crust. People who use pressure cookers first brown the chicken in the bottom of the pressure cooker with some oil or shortening, and then apply the pressure top according to directions. The chicken is done in about 15 minutes. Be sure you do not open the cooker until all the pressure has been released.

With all these battering options, you are sure to keep busy trying new recipes for several years. Enjoy your battered chicken; there are so many ways to prepare it!

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Thank for sharing!