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Chicken Tempura

  Broiler fryer chicken 2
  Water 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Poultry seasoning 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Eggs 2
  Milk 1⁄2 Cup (8 tbs)
  Flour 1 Cup (16 tbs), sifted
  Fat 2 Cup (32 tbs) (For Deep Frying)

Cut each chicken into 8 pieces (2 breasts, 2 wings, 2 thighs, 2 drumsticks); cook 15 minutes in 2 cups water seasoned with 1 teaspoon salt, poultry seasoning and pepper. (Save broth to simmer backs, necks and giblets to make soup for another meal.)
Drain chicken on paper towels; remove all skin and cut out any small rib bones; dry thoroughly.
Beat eggs slightly with milk in bowl; beat in flour and 1 teaspoon salt until smooth.
Melt enough fat (about 3 pounds) to make a 2 inch depth in large heavy saucepan; heat to 375°, or use an electric fryer, following manufacturer's directions.
Dip chicken, one piece at a time, into batter (tongs are a useful tool); let any excess batter drip back into bowl; fry 2 or 3 pieces at a time, turning once, about 4 minutes, or until golden; drain on paper towels; keep hot in warm oven while frying remaining chicken.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7516 Calories from Fat 4596

% Daily Value*

Total Fat 510 g784%

Saturated Fat 147.5 g737.7%

Trans Fat 0 g

Cholesterol 2720.3 mg906.8%

Sodium 6175.5 mg257.3%

Total Carbohydrates 105 g35.2%

Dietary Fiber 4 g15.9%

Sugars 7.2 g

Protein 588 g1175.4%

Vitamin A 98.7% Vitamin C 81%

Calcium 58.2% Iron 202.6%

*Based on a 2000 Calorie diet

Chicken Tempura Recipe