Ginger Crisp Chicken
|Broiler fryer||2 , cut in serving size pieces|
|Water||1⁄2 Cup (8 tbs)|
|Ginger batter||1 1⁄2 Cup (24 tbs)|
|Shortening/Salad oil||2 Cup (32 tbs) (For deep Frying)|
Wash chicken pieces; pat dry.
Place in a single layer in a large shallow baking pan; sprinkle with the salt and rosemary; add water; cover.
Bake in moderate oven (350Â°) for 1 hour.
While chicken cooks, make Ginger Batter.
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 (350Â° 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.