franefrane
This Southern Fried Chicken Batter calls for the pieces to be quickly brined and then dipped in a seasoned batter for a crisp Southern-style crust. Simple as can be. This is the real deal.
The batter contains equal parts cornstarch and flour to ensure a shatteringly crisp crust;
The batter also calls for baking powder to create a crust that’s ethereally airy without a trace of doughiness or gloppiness;
The batter relies on black pepper, paprika, and cayenne for a “simple but unambiguous flavor” (just be forewarned, the amount of black pepper is intentionally heavy-handed);
The batter contains no dairy. They replaced the milk in the batter with plain old water. The logic behind this? “When wet batter hits hot oil, the moisture in the batter vaporizes, leaving behind the solids that adhere to the chicken. With milk, the sugars in the milk solids browned too fast and produced a soft crust.”
How to make it:
Ingredients:
2 beaten egg
1 cup milk
2 teaspoon paprika
1/2 teaspoon poultry seasoning
4 teaspoons garlic salt
2 teaspoon black pepper
2 cup all-purpose flour
PLEASE USE THE NEXT PAGE BUTTON “2” FOR THE INSTRUCTIONS
