Golden Crispy Batter for Perfectly Fried Chicken or Fish
This irresistible batter recipe delivers a crunchy, golden exterior reminiscent of your favorite fish and chicken dishes at Long John Silver's, but made at home! This versatile batter is like a tempura batter, designed to create a light and crispy coating. You can personalize it with spices such as garlic powder, lemon pepper, onion powder, or even a hint of cayenne for a warming kick. To achieve the optimal texture, it’s important to coat your chicken strips or fish fillets lightly, ensuring even frying without burning. This is perfect for frying small to medium pieces; larger cuts may require longer cooking times, leading to burnt batter. This recipe will yield enough batter to coat about 10 medium chicken strips or small fish fillets and can easily be doubled or tripled based on your needs.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
flour
3/4 cup (All-purpose flour)
cornstarch
2 tablespoons (No preparation needed)
baking soda
1/4 teaspoon (No preparation needed)
baking powder
1/4 teaspoon (No preparation needed)
salt
1/2 teaspoon (No preparation needed)
dried buttermilk
2 tablespoons (Optional; no preparation needed)
seasoning salt
1/4 teaspoon (Optional; no preparation needed)
water
3/4 cup (No preparation needed)
Instructions
1
Begin by preheating your oil to 325°F in a deep fryer or a large cast iron skillet. Make sure you have at least a couple of inches of oil to deep fry effectively. A frying thermometer will help maintain the temperature.
2
Prepare your chicken or fish by cutting it into thin strips, approximately 1/2 inch thick, keeping the width to your preference. Pat the pieces dry with a paper towel to ensure the batter adheres properly.
3
In a shallow quart container, combine flour, cornstarch, baking soda, baking powder, salt, and any optional seasonings. Whisk these dry ingredients together until well mixed.
4
Gradually add the water to the dry mixture while whisking until the batter is smooth and free of lumps. The consistency should be light.
5
Using tongs, dip each piece of chicken or fish into the batter, ensuring a light and even coating. Allow any excess batter to drip off before moving on to the next piece.
6
Carefully place the battered pieces into the hot oil, frying them in batches to avoid overcrowding. Fry until they turn a deep golden brown, which typically takes about 5 to 7 minutes, depending on thickness. Turn the pieces halfway through cooking for even browning.
7
To check for doneness, remove one piece and make a cut through the center. Ensure the meat is cooked through.
8
Once cooked, drain the fried pieces on fresh paper towels and keep them warm in a low oven, or serve immediately to enjoy their exceptional crispiness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the best use for this Golden Crispy Batter?
This batter is specifically designed for creating a light and crispy coating for chicken strips or small fish fillets.
What famous restaurant flavor does this batter resemble?
The recipe delivers a crunchy, golden exterior reminiscent of the fish and chicken dishes served at Long John Silver's.
What is the texture of this batter like?
The texture is similar to a tempura batter, providing a light and very crispy coating rather than a thick, heavy one.
Can I add different spices to this batter?
Yes, you can personalize the batter with garlic powder, lemon pepper, onion powder, or cayenne for extra heat.
How many chicken strips will one batch of batter cover?
One batch yields enough batter to coat approximately 10 medium chicken strips or several small fish fillets.
What is the recommended temperature for the frying oil?
The oil should be preheated to 325°F in a deep fryer or large cast iron skillet for optimal results.
How thick should I cut the chicken or fish?
It is recommended to cut your meat into thin strips, approximately 1/2 inch thick, to ensure even frying.
Why is it important to pat the meat dry before battering?
Patting the pieces dry with a paper towel ensures that the batter adheres properly to the surface of the chicken or fish.
How should I mix the dry and wet ingredients?
Whisk the dry ingredients together first, then gradually add water while whisking until the mixture is smooth and lump-free.
What should the final consistency of the batter be?
The batter should have a light consistency that allows for an even, thin coating on the food.
How do I apply the batter to the chicken or fish?
Use tongs to dip each piece into the batter, ensuring a light coating, and allow any excess batter to drip off before frying.
How long does it take to fry the battered pieces?
Frying typically takes about 5 to 7 minutes depending on thickness, or until the pieces are a deep golden brown.
Should I turn the food while it is frying?
Yes, you should turn the pieces halfway through the cooking time to ensure even browning on both sides.
How can I tell if the chicken or fish is fully cooked?
Remove one piece from the oil and make a cut through the center to verify that the meat is cooked through.
What is the best way to drain excess oil after frying?
Place the cooked pieces on fresh paper towels immediately after removing them from the fryer to drain.
Can I keep the fried food warm if I am cooking in batches?
Yes, you can keep the finished pieces warm in a low oven while you finish frying the remaining batches.
What happens if I use larger cuts of meat with this recipe?
Larger cuts require longer cooking times, which might cause this specific light batter to burn before the meat is fully cooked.
Is it possible to double this recipe?
Yes, this batter recipe can easily be doubled or tripled depending on the amount of food you need to coat.
What is the purpose of cornstarch in this batter?
Cornstarch helps create the signature light and crispy texture associated with tempura-style coatings.
Are there any optional ingredients for extra flavor?
The recipe suggests optional dried buttermilk and seasoning salt to enhance the flavor profile of the batter.
What kind of flour should be used?
All-purpose flour is the recommended base for this golden crispy batter.
Why is a frying thermometer recommended?
A thermometer helps maintain a consistent 325°F oil temperature, which is crucial for perfect frying without burning.
Can this batter be used for vegetables?
While designed for chicken and fish, its tempura-style nature makes it suitable for various fried applications.
Does this recipe contain baking powder or baking soda?
Yes, it uses 1/4 teaspoon of both baking powder and baking soda to help the batter lift and crisp up.
How much water is needed for the batter?
The recipe calls for 3/4 cup of water to be whisked into the dry ingredients.
Is this batter recipe considered difficult?
No, it is tagged as an easy frying recipe and uses common pantry staples.
How much salt is in the base recipe?
The standard recipe includes 1/2 teaspoon of salt, plus an optional 1/4 teaspoon of seasoning salt.
Should I fry all the pieces at once?
No, you should fry in batches to avoid overcrowding, which can lower the oil temperature and lead to soggy batter.
What is the primary liquid used in this batter?
Water is the primary liquid used to achieve the light, tempura-like consistency.
How much flour is required for a single batch?
The recipe requires 3/4 cup of all-purpose flour for a standard batch.