He loves pork chops and I just brined half a pound. This is hands down the best brine and batter recipe I’ve ever tried, not only because the brine imparts wonderful flavor to the chicken, the batter allows me to sufficiently brown my chicken without the batter getting burned and my chicken ending up raw. I just made some additions to my brine by chucking in some bay leaves, pepper and onion leeks. They all loved it (my husband and me included). Cooked in a minimum of oil this chicken is tender and juicy but never greasy! Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a large plastic bag. This is a wonderful recipe. Talk about FLAVORFUL! Can the chicken be battered ahead of time and refrigerated. Is this correct, or is it a typo? Good question, Bill. I’d remove all but 2 teaspoons black pepper as 5 teaspoons was way too much for me, and I’d add 1 more teaspoon salt for a total of 2 teaspoons. It makes all our efforts very worthwhile. Successful on the first try, gotta love a recipe like that. Place a wire rack on a rimmed baking sheet. Chicken or Fish Batter Beckies Kitchen. Just wanted to say we really enjoyed it and to thank you for sharing this recipe. Thanks for sharing your trick, Harris! Using the same oil and skillet, I fried up some very yummy, NOT GREASY, chicken. The chicken was moist and the coating was perfect (even though I had to use a plate with paper towels, no metal rack)! (Untouched by the raw chicken.). Can’t wait to serve it my friends and relatives. If you do use it, please let us know what you think. And thanks so much for the kind words! I have used my own recipe that was my go to until I read you comment about buttermilk vs water. Keeping this crispy on the outside, tasty, juicy on the inside, fried chicken recipe for life! Yum!! Thanks, Carol! Necessary cookies are absolutely essential for the website to function properly. Dip chicken pieces in batter; shake off any excess. Beat the egg and milk together in a bowl. Looking forward to hearing which recipe you try next…. Does this make sense? Batter-Fried Chicken Recipe © 2012 The Editors of Cook's Country. You made our morning. This has got to be one of the very best recipes I have ever come across!! Having said that, we actually do review and go through each of the products and services we recommend to you, we don’t just promote anything and everything. Fry in a deep pot or fryer with 3 to 4 inches of oil. This is the real deal. Already looking forward to hearing which recipe on the site you try next…. So glad you liked the recipe. I made this exactly as instructed, ohh damn it’s good. It is a great recipe! I would appreciate learning what I did wrong, or how to make sure the batter adheres to the chicken before and during frying. Cover and refrigerate the batter while the chicken is brining. Delish! 5) dry the brined strips as thoroughly as possible so that the batter will stick. Thank you. The batter was GREAT, and my extra choice of seasonings still blended well. It was perfect. Had to add more flour but family loved the flavor. Thanks so much for letting us know. (And as an editor, I also appreciate that you used the word “dithered”!) The batter was still quite thick after the additional water was added and clung to the chicken easily. Now, if only I could get a pool…. Thanks. I’ve found it so interesting on how many ways Southerners fry chicken and how the ways are so different depending on where you grew up.

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