FRIED CHICKEN, FISH, OR VEGGIES
Ingredients For each lb. chicken or fish:
2 C. Better Batter Seasoned Flour
1 C. water or milk
Vegetable oil, shortening, margarine, or butter for frying or baking
For best results using bone-in chicken, use small pieces of chicken, no larger than 5 oz. in size.
For onion rings or veggies:
1 lb. onions sliced and separated into rings or vegetables cut into bite sized pieces.
1 egg (optional)
1 C. Better Batter Seasoned Flour
2 C. water, club sod, or gf beer
Oil for frying.
Chicken and Fish:
Pour Seasoned Flour into a plastic bag or shallow dish.
Dip fish or chicken pieces in Seasoned Flour and allow to sit for at least 5 min.
Moisten fish or chicken with water or milk, shaking off excess.
Shake or roll fish or chicken pieces in Seasoned Flour, a few pieces at a time, until evenly coated. Let stand at least 5 min. and up to 24 hours (refrigerated) to allow coating to adhere. Refer to cooking options below.
To Deep Fry: Pour oil or melt shortening in large heavy skillet, saucepan, or deep-fryer. Fill no more than half full with oil, but deep enough for pieces to float while frying. Heat to 350 degrees F. Add pieces, avoid overcrowding - there should be enough space between pieces to allow them to move freely. Fry until cooked through and golden brown. Boneless pieces and fish will require 5-7 min. Bone-in pieces may require 10-15 min. Remove and drain.
To Oven Fry: Preheat oven to 400 degrees F. Cover bottom of shallow pan with 1/4 C. melted margarine. Arrange coated chicken (with or without skin) or fish in single layer. Avoid overcrowding. Turn in margarine to coat both sides. Bake 20-50 min. or until done, turning once.
To Pan Fry: Heat 1/4 inch to 1/2 inch oil or shortening to 350 degrees F. Add coated fish or chicken and fry 2-4 min. on each side or until light brown. For fish or boneless chicken, remove and serve immediately. For chicken, reduce heat to 300 degrees F, cover pan and continue frying 10 min. Uncover, turn and fry an additional 5 min. or until done. Remove and drain.
ONION RINGS AND VEGGIES:
To Fry: Reserve 1/4 C. Seasoned Flour. Combine remaining flour, egg (optional), and liquid of choice in a large bowl and blend thoroughly with a whisk, adding flour or liquid as desired to obtain desired consistency.
Dip vegetables into reserved seasoned flour, allowing to sit for 2-5 minutes. Heat oil to 360 degrees F. Using metal tongs, dip a few pieces of vegetables into the batter. Then carefully place them in the hot fat. Fry about 2 min., turning them once or twice until they're an even delicate golden color. Serve immediately.