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So Many Batters, so Little Time

02.15.2009 · Posted in Home and Garden Articles

While some people believe that no batter should touch their chicken, many more love the crisp bite into a battered chicken. Batter can be applied to whole pieces, wings or cut up slices to make chicken strips or nuggets. Battering is a popular way to prepare chicken all over the world. There are almost as many chicken batters as there are chickens!nnDifferent Types of BatternnBatter can be made with corn meal, wheat flour, rice flour, or graham flour. Ethnic chicken recipes often use different flours. Each region will have their own special blend of spices and herbs as well, giving the fried chicken a flavor that will be recognizable from that corner of the world. nnA batter from India may be made of graham flour with cloves, ******, cumin, cinnamon, nutmeg, red chili powder and curds. It is applied to tender boiled chicken meat, and then fried until crispy. From Asia, you can find a recipe where the chicken is marinated in soy sauce, sesame oil, five-spice powder, garlic, and onion before being dredged in a batter made of rice flour, salt, baking powder and water. The result is a translucent coating with a distinctive flavor of Asia. nnBeer batter is the one preferred by many Americans. The ****** taste of the beer adds a tang and makes the batter light. Buttermilk also adds a tangy flavor. Just soak your raw chicken in a bowl of buttermilk before dusting with seasoned flour. This mixture will turn to a moist batter on the chicken before cooking.nnThere are many ways to get that crunch on your chicken. Crushed cornflakes, breadcrumbs, or crushed crackers are used by many home cooks. Others prefer wet batters that turn crisp in the hot oil. Japanese Panko breadcrumbs make a light, crispy surface. For those cooks who like a light batter, tempura is a good choice. nnFor those who like southern fried chicken recipes, there are almost as many of those to choose from as there are people who love fried chicken. Some southern batters are as simple as mixing flour, salt, pepper, and milk. Others are more complicated with herbs and spices added to the mix.nnThe Cooking ControversynnYou’ll find more debate on whether it is better to deep fry the battered chicken, fry it in a cast iron skillet filled with oil, or pressure cook it. There are devoted cooks in each camp; each declaring their method is best. Proponents of deep-frying will talk about the lack of spatter, and the quick cooking time you get, sealing in the juices of the chicken. Those who prefer cast iron will talk about the even heat and the perfect surface to create the perfect crust. People who use pressure cookers first brown the chicken in the bottom of the pressure cooker with some oil or shortening, and then apply the pressure top according to directions. The chicken is done in about 15 minutes. Be sure you do not open the cooker until all the pressure has been released. nnWith all these battering options, you are sure to keep busy trying new recipes for several years. Enjoy your battered chicken; there are so many ways to prepare it!

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