Posted: 11/22/2014 7:18:53 PM EDT
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Gonna fry up some chicken tenders tonight, I've never done it.
What I plan to do: Corn meal (may just crush up some crackers too) Couple eggs Milk Salt Pepper Slap yo mama Whisk it up, dip tenders, fry in Vegetable oil. What am I missing? |
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Now, is there a difference between what you posted and fry batter? Like, dry vs wet frying? Quoted:
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1) Dredge in flour 2) Dip in egg wash 3) Coat with crumbs 4) Fry 5) Enjoy Now, is there a difference between what you posted and fry batter? Like, dry vs wet frying? the above is breading. batter is different. |
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You can make batter/breading a ton of different ways. Whats been described so far is the heavier type, if you want something lighter you can look up alton browns beer batter, and you can go from there and look up some tempura batters online if you want something even lighter than that. I usually use some variation of ABs beer batter, sometimes I add vodka to make it lighter.
Also, if youre going to the trouble of frying chix strips, remember you can batter and fry a whole ton of different crap. Thick slices of onion, green onions, artichoke hearts and even half dill pickles are some things I batter and fry. Yep, fried dill pickles-they rock, just make sure you use half pickles and not slices, the slices suck for frying. |
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At home I normally use the four, egg wash, flour. Batters normally require a large amount of oil (deep fat fryer) and a dependable heating element. I have used all types of four including recently chickpea flour with tapioca which cuts down on the carbs and is gluten free.
Corn starch frys up crisp (see tempora) tapioca does the same. I have worked in placed that flour, batter, and then roll in panko or another cornmeal/seasoned flour then dropped in the fryer. if using a deep fryer hold the end and gently ease into the fryer to firm up the batter before letting go. This way if the item sinks, the batter is firm enough to support it without getting stuck in the wire mesh of the basket. A quick smack of the handle will cause it to float back to the surface once the batter begins to cook. I pan fry at home normally and I just crisp and brown in the pan then transfer to the oven on a rack to finish. This way you can free the pan up to cook another batch or to clean the bits that are beginning to burn. |
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I do breading like the step by step posted. It works well and the time wait is good to let things set up and not slough off in the oil. Works great for poppers.
Battering is hard for me. My mom used to do a wonderful beer battered fish fry. For the life of me I cannot get it right without the batter separating from the fish or chicken. +1 to corn meal being a bit gritty for use in large percentage or as an unwetted outer coating. I have used box fish breading and I find the corn meal content to be too gritty for my like. don't get me wrong, I love corn dogs, corn muffins, corn bread, and i do a great hush puppie. |
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I do breading like the step by step posted. It works well and the time wait is good to let things set up and not slough off in the oil. Works great for poppers. Battering is hard for me. My mom used to do a wonderful beer battered fish fry. For the life of me I cannot get it right without the batter separating from the fish or chicken. The reason the batter coating is failing is due to you not flouring the item prior to coating with the beer batter. You can use flour, corn starch ect. The batter just needs something to hold to. Flour, batter, fry- no waiting. It is tough to batter fry in a pan, the reason is you need to harden the batter as fast as possible so you need to submerge the item in hot grease. You may be able to get away with adding to a pan the quickly flipping but too much risk with hot oil and splashing. If you are using a high sided pan it will be ok. Use tongs for control. |
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The reason the batter coating is failing is due to you not flouring the item prior to coating with the beer batter. You can use flour, corn starch ect. The batter just needs something to hold to. Flour, batter, fry- no waiting. It is tough to batter fry in a pan, the reason is you need to harden the batter as fast as possible so you need to submerge the item in hot grease. You may be able to get away with adding to a pan the quickly flipping but too much risk with hot oil and splashing. If you are using a high sided pan it will be ok. Use tongs for control. Quoted:
Quoted:
I do breading like the step by step posted. It works well and the time wait is good to let things set up and not slough off in the oil. Works great for poppers. Battering is hard for me. My mom used to do a wonderful beer battered fish fry. For the life of me I cannot get it right without the batter separating from the fish or chicken. The reason the batter coating is failing is due to you not flouring the item prior to coating with the beer batter. You can use flour, corn starch ect. The batter just needs something to hold to. Flour, batter, fry- no waiting. It is tough to batter fry in a pan, the reason is you need to harden the batter as fast as possible so you need to submerge the item in hot grease. You may be able to get away with adding to a pan the quickly flipping but too much risk with hot oil and splashing. If you are using a high sided pan it will be ok. Use tongs for control. I do flour, but I have erred and not shaken off enough at times and I am thinking after reading through the posts here and elsewhere that I make my batter too thick and gloppy. beer battered onion rings are another item that tend to shed their coating on me. I much prefer the battered type to breaded. Also agreed that a deep fry is much better/easier than a pan and flipping. I may go and buy some fish tomorrow and do some beer battered cod and hush puppies. |
| Try frying at a higher temp. Products that have a lot of internal moisture will shed the fried coating. Ensure your oil is near smoking when your inital drop is made. The problem home cooks make is thinking that the oil will stay near the temps they being with, but as you drop cold product into the grease it takes a large amount of heat to keep that temp @ 350-375*F. I normally will jack my stove up to high and watch my temps as I am first dropping items into the fryer. Once you have the pan filled dropping one item at a time will keep the temps more stable. |
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Well I gave it a go. I think one of my huge mistakes in the past was making my batter too thick in a misguided attempt at a thick and puffy coating.
I think it came out pretty good but might cook a touch longer next time. Could have used a bit more crunch and a couple spots had a pasty under layer but I did let it hold in the oven for about 5 minutes to drain a bit. Might have just gotten a touch sogged where it was laying. Thanks for the guidance, it was certainly much much better than my last attempt!!! 
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| Use baking powder to get it thicker and puffier. You might try making Alton Browns beer batter, then adapting your own to what you like about his. Usually its fine if the batter is kinda runny, IMO, as long as it turn out pretty crispy. America test kitchen did some batter recipes, too. |
good call, actually I did use AB's recipe plus 2 tbsp of sugar.
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There are also varied types of flours one can use to make batter. Mix and match to get different textures and flavors. You can also add seasoning to batters - both in the batter and/or in the pre-egg wash dredge flour. A list of flour types: |