Batter Dipped Fried Chicken
|Water||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Poultry seasoning||1 Teaspoon|
|Egg||1 , beaten|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
Wash chicken, dry on absorbent paper, and put in saucepan.
Add water and 1 teaspoon salt.
Cover, bring to boil, and simmer for 30 minutes.
Drain, reserving broth.
To make batter, sift remaining 1/2 teaspoon salt, the flour, baking powder, poultry seasoning, and pepper.
Add enough milk to broth to make 3/4 cup; add egg and stir into flour mixture.
Heat deep fat to 375°F.
On a frying thermometer or until a 1-inch bread cube browns in 1 minute.
Dip chicken into batter with tongs and fry 3 or 4 pieces at a time in hot fat until golden brown.
Drain on absorbent paper and keep hot in warm oven until all pieces are fried.