Batter dipped crunchy fried chicken

Yield: 1 servings

Measure Ingredient




Here's a different way to have fried chicken. Poaching chicken ahead in water reduces fat & allows for less frying time later. 2 chickens (3 lbs. each), cut up 2 bay leaves 2 whole cloves 1 garlic clove, finely chopped 1 tbsp. celery seed 1½ quarts vegetable oil 2 cups pancake mix 1 tsp. paprika ¼ tsp. salt ⅛ tsp. freshly ground pepper 2 eggs, well beaten 1. Place chicken pieces in a large saucepan or flameproof casserole. Add 2 cups water, bay leaves, cloves, garlic & celery seed. Cover & bring to a boil. Reduce heat & simmer 45 minutes, until chicken is tender. Remove chicken from stock. Strain & reserve 1 ⅓ cups of stock. Refrigerate chicken for 17 ½ minutes. Meanwhile, in a large saucepan or deep fat fryer, heat all but 2 tbsp. vegetable oil over medium heat. 2. In a large bowl, combine pancake mix, paprika, salt, pepper, 2 tbsp. vegetable oil, eggs, eggs & reserved chicken stock. Generously coat each piece of chicken w/ batter. 3. Fry chicken in batches w/o crowding 8 ½ minutes, turning once, until golden brown & crisp. Remove & drain on paper towels. Origin: Home Cooking Echo Shared by: Liz Norsworthy Submitted By SHARON STEVENS On 01-21-95

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