Batter And Flour Mixture For Large Amount Deep-Fried Chicken
A crispy, flavorful deep-fried chicken batter perfect for large gatherings, featuring a seasoned flour mixture and a rich egg-milk coating for a crunchy finish.
Ingredients
Instructions
- Beat eggs in a large bowl and add milk to the eggs.
- In a separate large bowl, mix flour with salt, pepper, and meat tenderizer. Add Cajun spice if desired.
- Heat oil in a deep fryer to 250° or 275° Fahrenheit.
- Dip each piece of chicken into the egg and milk mixture, ensuring it is well coated.
- Then coat the chicken thoroughly in the seasoned flour mixture.
- Deep fry the coated chicken for about 20 minutes until golden brown and cooked through.
- Drain the fried chicken on paper towels and serve hot.
Tips & Substitutions
For an extra crispy coating, consider double-dipping the chicken: after the first flour coating, dip it back into the egg mixture and then coat it again with flour. You can substitute buttermilk for milk for a richer flavor. Adding a bit of cayenne pepper to the flour mix can provide a nice kick, and don’t forget to season the flour generously with salt and pepper.
Serving Suggestions
Serve the fried chicken hot with sides like coleslaw, mashed potatoes, or cornbread for a classic meal. It pairs beautifully with my favorite squash casserole for a comforting feast. Consider offering a dipping sauce, such as ranch or hot sauce, on the side to enhance the flavor experience.
Storage & Reheating
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm it in a preheated oven at 375°F for about 15-20 minutes, or until heated through. This method helps maintain the crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Batter And Flour Mixture For Large Amount Deep-Fried Chicken contains roughly 217 calories, with 4g protein, 39g carbohydrates, and 5g fat. It is a good source of iron (16% of the Daily Value) and calcium (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can use gluten-free flour or a mixture of whole wheat and all-purpose flour for a healthier option. Just keep in mind that the texture and flavor might vary slightly. If using gluten-free flour, ensure it has a good binding quality to achieve a crispy coating.
How can I tell when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F. You can use a meat thermometer to check this. Additionally, the juices should run clear, and the meat should not be pink near the bone.
What type of oil is best for deep frying?
For deep frying, oils with a high smoke point are ideal, such as canola oil, peanut oil, or vegetable oil. These oils can withstand high temperatures without burning, resulting in a better-fried chicken.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).