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Ginger Crisp Chicken

Chicken.Maximus's picture
  Broiler fryer 4 Pound
  Salt 2 Teaspoon
  Rosemary 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)

Wash chicken pieces; pat dry.
Place in a single layer in a large shallow baking pan; sprinkle with salt and rosemary, if desired; add water; cover.
Bake in moderate oven (350°) 1 hour.
While chicken cooks, prepare Ginger Batter (see right).
Remove chicken from pan; pull off skin and remove small rib bones, if you wish; drain chicken thoroughly on paper toweling.
Melt enough shortening or pour in enough salad oil to make a depth of 2 inches in a large frying pan or electric deep-fat fryer.
Heat until hot (350° in electric fryer).
Dip chicken pieces, 2 or 3 at a time, into Ginger Batter; hold over bowl to let excess drip back.
Fry in hot shortening 3 minutes, or until golden-brown.
Lift out with a slotted spoon; drain well.
Keep warm on a hot platter, covered with foil, until all pieces are cooked.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3908 Calories from Fat 2468

% Daily Value*

Total Fat 274 g420.9%

Saturated Fat 78.3 g391.7%

Trans Fat 0 g

Cholesterol 1360.7 mg453.6%

Sodium 5147 mg214.5%

Total Carbohydrates 1 g0.3%

Dietary Fiber 0.71 g2.8%

Sugars 0 g

Protein 338 g675.3%

Vitamin A 53.7% Vitamin C 50.2%

Calcium 21.8% Iron 92.7%

*Based on a 2000 Calorie diet

Ginger Crisp Chicken Recipe