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#1314986 - 01/02/12 09:41 AM

Deep Fried Batter

SFNative
Senior Member

Registered: 03/06/06
Posts: 769

I have been having problems making a deep fried batter for Fried Chicken, Fish, and Shrimp. Every time I coat the meats, the batter cooks off and becomes a lump in the deep fryer. Any one have a recipe? I would appreciate it...

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#1315029 - 01/02/12 01:45 PM Re: Deep Fried Batter [Re: SFNative]
twocats twocats Silver Member Registered: 02/09/10 Posts: 10728 Loc: NYS	Coat your meat in flour before dipping it in egg. Then use your favorite seasoned bread crumbs (or corn flakes or whatever you prefer). Works for me. _________________________ How come we play War, not Peace? Too few role models. Calvin & Hobbes
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#1315036 - 01/02/12 02:19 PM Re: Deep Fried Batter [Re: SFNative]
Cinnamon Cinnamon Senior Member Registered: 12/18/07 Posts: 793 Loc: Central NY	It may be your oil isn't hot enough.
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#1315101 - 01/02/12 06:17 PM Re: Deep Fried Batter [Re: SFNative]
cRaZeD cRaZeD Senior Member Registered: 06/16/04 Posts: 2493	I use a couple of eggs beaten with milk or heavy cream in one pan and then a seasoned flour in another pan, I dip the meat in the flour, then let it sit a minute in the egg on each side, swipe back through the flour again and drop in pan, make sure oil is VERY HOT, or the batter will come off. I also don't use a deep fryer to fry my raw meats like this, I use an electric frying pan and put approximately 1/8"- 1/4" of oil in the bottom of the pan. Also, for an even better batter, repeat the flour, egg, flour for a second time. My Aunt Marie from West Virginia passed this down to us for her fried chicken recipe and it works wonderful. My kids love it. I love to batter fry cubed pork, cubed chicken, cubed steak. There are so many things you can use it on and its absolutely delicious.
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#1315109 - 01/02/12 06:32 PM Re: Deep Fried Batter [Re: cRaZeD]
Frisco kid Frisco kid Member Registered: 12/25/11 Posts: 322 Loc: NY	Oil temp is critical to get a quick crust on your fried foods. Anything I bread which includes but not limited to chicken, pork chops,scallops, shrimp and even eggplant I just dip them in beaten eggs (no milk) thyen pound the breadcrumbs into the meat.I do this in a large bowl and cover the meat repeatedly with bread crumbs and pound them. This gives you a nice covering that sticks.I don't do the flour first myself but that was how a certain southern gentleman named Harland Sanders made his chicken.(Kentucky fried chicken). Here's a little tip add about a tablespoon of sugar to your breadcrumbs the sugar actually burns in the oil and makes things crust very quickly and they not only don't stick to the pan but the coating stays on your meats. I use about 1/2" of oil in a big skillet, you know it's hot enough because it actually starts making noise little popping sounds. You can also drop a couple breadcrumbs into the oil to test it it will float when the oil is hot, needs to be at least 350*.
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#1315115 - 01/02/12 06:46 PM Re: Deep Fried Batter [Re: Frisco kid]
HeavenlyPlaces HeavenlyPlaces Diamond Member Registered: 02/26/02 Posts: 21882 Loc: Someplace Else	I think the OP specified batter not breaded frying. _________________________ "I went shopping for feminine protection. I decided on a .380 automatic." - Karen Riply
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#1315123 - 01/02/12 07:00 PM Re: Deep Fried Batter [Re: HeavenlyPlaces]
Frisco kid Frisco kid Member Registered: 12/25/11 Posts: 322 Loc: NY	You are right I stand corrected. I would still say oil temp and keeping the food moving initially until it crusts over.
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#1315175 - 01/03/12 03:18 AM Re: Deep Fried Batter [Re: Frisco kid]
teedoff27 teedoff27 Senior Member Registered: 10/11/11 Posts: 1669 Loc: S2Hphoto	When batter frying make sure the temp is 375 before starting. Like it was said before Temp is CRITICAL. If no thermometer...wash your hands and let a couple drops of water fall from your hands into the oil...if it snaps and pops it is ready.. Also keep the flame high or fryer set to high until the oil gets back up to temp after placing room temp food in it, then you can reduce the heat to prevent burning. _________________________ Spiritual people INSPIRE me Religious people FRIGHTEN me
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#1316038 - 01/06/12 09:08 AM Re: Deep Fried Batter [Re: teedoff27]
Rooster Cogburn Rooster Cogburn Member Registered: 01/17/11 Posts: 436 Loc: Fort Smith	House Autry products are the best _________________________ MOLON LABE
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#1316274 - 01/06/12 10:30 PM Re: Deep Fried Batter [Re: Rooster Cogburn]
Aces_Up Aces_Up Senior Member Registered: 03/15/01 Posts: 6026 Loc: Seneca Fall's, NY	Originally Posted By: Rooster Cogburn House Autry products are the best I so agree. I was just telling my sister that I now use the House Autry Chicken Breader. I use to always do my chicken with flour. I seasoned the flour of course. I used cream to dip the chicken in then flowered it. Last year I discovered House Autry and don't look back. You don't need to ad anything but I do dip the chicken still in cream (evaporated milk)instead of water like it says on the bag. I do add salt, pepper & lemon pepper to the breader. _________________________ When my feet hit the floor in the morning, the devil says,"CRAP, SHE'S UP
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#1316898 - 01/09/12 09:33 PM Re: Deep Fried Batter [Re: Aces_Up]
Yetta Nother Yetta Nother Gold Member Registered: 12/26/06 Posts: 17678 Loc: Sunny and warm	Chicken breaded in corn flakes.....Mmmmmm. _________________________ Never go to a doctor whose office plants have died...
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#1316930 - 01/10/12 07:56 AM Re: Deep Fried Batter [Re: Aces_Up]
cRaZeD cRaZeD Senior Member Registered: 06/16/04 Posts: 2493	I looked at the House Autry batter when I was at the store the other day - they have one for chicken and a different one for fish. Are they basically the same? The chicken package looked like a nice crispy batter, whereas the fish batter looked more like a breading batter? I would love to try a beer batter recipe for fish, the only bad thing about deep frying fish in a deep fryer is the smell and the cleaning of the deep fryer. Wondering if it's worth it to do my own, or just keep ordering my beer batter fish out. Any ideas??? Originally Posted By: Aces_Up Originally Posted By: Rooster Cogburn House Autry products are the best I so agree. I was just telling my sister that I now use the House Autry Chicken Breader. I use to always do my chicken with flour. I seasoned the flour of course. I used cream to dip the chicken in then flowered it. Last year I discovered House Autry and don't look back. You don't need to ad anything but I do dip the chicken still in cream (evaporated milk)instead of water like it says on the bag. I do add salt, pepper & lemon pepper to the breader.
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