Deep Fry Breading
- Ready In:
- Wisk together batter ingediients in a large mixing bowl until smooth. should be the Consistency of runny pancake batter.
- Put as much of your meat in the bowl with the batter as you can, and make sure it is all well coated with the batter. let it set for at least 5 minutes.
- Combine the dry ingredients in a 9 X 13 baking pan, make sure they are well mixed.
- Reserve 1 cup of dry mix and spread it evenly on a platter this keeps the pieces from getting soggy and pulling the breading off of each other.
- Use the wet hand, dry hand method and take each battered piece and dredge it in the dry mix until well coated and then move to platter, do not stack the pieces.
- only prepare as many pieces as willl fit in your deep fryer in one batch.
- Do each batch seperately just before putting in fryer and fry until medium brown following your Fryers directions.
- Don't try to Stretch the dry mix, when it gets soggy and too clumpy, make a new batch of dry mix.
Questions & Replies
Got a question? Share it with the community!
I took thawed chicken tenders, and made little chunks, I placed them in a zip lock bag and poured the batter mix over them (tossed them around to get all pieces covered). Took each batch out and breaded them, then deep fried and shook 1/2 of them in buffalo sauce and the other 1/2 in BBQ for the kids. It was like eating at a local wings place!!
RECIPE SUBMITTED BY
I learned to cook out of desperation. My Grandmother was a great "Down Home" cook and she spoiled me. My Mom was into TV Dinners, yes those things that used to come on a foil tray. Yuk. My first experience with cooking actually was in Boy Scouts over a campfire. After a few times at cooking, I allways got "drafted" because all the other kids likes my cooking better. I've dome all the cooking for my family for over 30 years. and my kids are so spoiled, when they come home for college, they turn down going out and want me to cook. (Can you say "Spoiled") I only really follow a recipe when I'm baking. The rest of the time I either modify it, or I just wing it with out a recipe. ( It pays to write stuff down when you do this though because sometimes you stumble on something awesome, and then you can't recreate it) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">