Ginger Crisp Chicken
|Broiler fryer||4 Pound|
|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.