batter mixes (chitown rope een please)

[Suesumba]

k.

when the internet was first invented i found a whole heap of recipes from kfc chicken to their bean salad (years ago chillun). anyway. i was just wondering. what are the sort of battering methods out there?

when i make my home style kfc chicken ($.69 cents/pound leg with back attached) i usually put a bunch of flour in a bag with seasoning salt.

i would season the bare chicken itself over night.

then throw in a few pieces at a time so they don't touch in the pot. throw them in the deep fryer. and my kids think i'm human and worthy.

however i've read so many recipes with eggs/beer/all sawta sitt'n.

so? what is it?

i've made bangamary to rave reviews with my dry method;
ocean perch/pollock/turbot, what have you with that method. everyone screamed and spasmed.

so what's up with all the egg/odda sitt'n in the batter mix?

i understand for teriyaki batter the baking soda to make stuff poufty, but i just don't understand all that other batter wetty wetty sitt'n. please hexplain?

[chitowngirl]

Re: batter mixes (chitown rope een please)

I always associate beer batters with fried fish (usually more batter on the fish than there is actual fish) greasy too

On the other hand, my grandfather used to go on a fishing trip up to Canada every year and his cornmeal-battered fish was the best


Although I rarely fry anything, every blue moon I'll crave fried chicken and must make it ... but my method is the same as yours

nowadays, they batter (and deep fry) everything ... cookies (yes, oreos dipped in thick batter), candy (deep-fried snickers), you name it
I think there's much effort put into the batters because part of it's use is to "cover up and/or enhance" the flavor of whatever food is being battered
and because some people exist on fried foods alone