Extra Crispy Batter Recipe Recipe For Meatloaf

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CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME)



Crispy Batter that Stays Crispy (for a long time) image

Crispy Batter that Stays Crispy-Super simple recipe to get a crispy batter that stays crispy for a long time. All the tips you need to know. A gluten-free version of the batter is included.

Provided by Marvellina

Categories     How To

Time 25m

Number Of Ingredients 11

Cooking oil (for deep-frying)
1 cup all-purpose flour (140 grams)
2 Tbsp rice flour (12 grams)
1 Tbsp baking powder
1 tsp salt (optional)
1 cup ice-cold water
1 cup rice flour (110 grams)
4 Tbsp cornstarch (30 grams)
1 Tbsp baking powder
1 tsp salt (optional)
1/2 cup ice-cold water (add more as needed)

Steps:

  • Place the flour/starch, baking powder, and salt in a mixing bowl. Stir to mix everything. Only prepare your batter when you are ready to fry your food.
  • Pour about 1 1/2 to 2-inch of oil into a stainless steel pot or Dutch oven. Preheat the oil to 330 F. It helps if you have deep-fryer thermometer if not, dip a stick end of wooden spatula, bamboo skewer, or chopsticks into the oil. If there are steady bubbles around it, the oil is most likely more than 330 F, but the temperature will drop once you put in the things you are going to fry. As long as it doesn't bubble vigorously, if it is, lower the heat a bit and test again
  • Pour in the ice cold water into the flour mixture and use a chopstick to stir. Do not over stir with all-purpose flour. It's okay to have some lumps in the batter. If you over mix the flour batter, it will turn out gummy and absorbs too much oil. If you are preparing gluten-free batter, this is not an issue because cornstarch doesn't have gluten in it
  • Coat the food with the batter and fry the food. Another important note is not to overcrowd and frying too many. If you lower the oil temperature too much, the batter will be greasy, soggy, and almost definitely will not stay crispy (if at all). This step is to cook the food inside the batter. Depending on what you are frying, follow the instruction on the time
  • Remove from the oil to a rack. Let them cool down for at least 10 minutes before you go for the second frying. You can even stop at this step if you are prepping ahead. Keep the half-fried food in the fridge and do the second frying just right before serving, whenever that is
  • Remove any crumbs from the oil and bring it back up to hot again over high heat. This time we need about 375 F. Use a thermometer if you have one. If you don't have one, again, use the stick end of wooden spatula, bamboo skewer or chopstick to test the oil. The bubbles will be steady. When it's ready, fry the food for the second time. This round should be quicker. The food will turn golden brown too. This step is to crisp up the food further
  • Place the fried food on a rack set on a baking sheet. You can keep the rest warm in an oven at around 200 F and serve when you are done with frying all

RESTAURANT-STYLE EXTRA CRISPY CHICKEN



Restaurant-Style Extra Crispy Chicken image

A whole fryer chicken, marinated and coated in egg, milk and seasoned flour, then fried until extra crispy! Reported to have the extra crispy chicken taste and texture of a famous restaurant chain chicken.

Provided by Doreen

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

4 cups water
1 tablespoon salt
½ teaspoon monosodium glutamate
1 (4 pound) whole chicken, cut into pieces
4 cups oil for deep frying
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 ½ teaspoons salt
¾ teaspoon ground black pepper
¾ teaspoon monosodium glutamate

Steps:

  • In a large glass dish or bowl, combine the water, salt and monosodium glutamate and mix together. Add chicken and turn to coat; cover and refrigerate to marinate for 20 minutes, turning a few times.
  • In a shallow dish or bowl, mix together egg and milk. In a separate shallow dish or bowl, mix together the flour, salt, pepper and monosodium glutamate. Remove chicken from marinade (discarding remaining marinade) and drain.
  • Preheat oil in deep fryer to 350 degrees F (175 degrees C).
  • One at a time, dip chicken pieces into flour mixture, then egg/milk mixture, then flour mixture again, making sure each piece is well coated. Stack coated pieces on a plate or baking sheet.
  • Drop chicken, one piece at a time, into hot oil. Fry half of the chicken pieces (4 pieces) for 12 to 15 minutes or until golden brown, then fry remaining pieces for the same amount of time. (Note: Stir chicken around halfway through the frying time, so that each piece cooks evenly). Drain fried chicken for about 5 minutes on paper towels or a wire cooling rack before serving.

Nutrition Facts : Calories 774.3 calories, Carbohydrate 39.3 g, Cholesterol 187.4 mg, Fat 42.1 g, Fiber 1.4 g, Protein 55.3 g, SaturatedFat 9.6 g, Sodium 2412 mg, Sugar 2.1 g

UNBELIEVABLE FISH BATTER



Unbelievable Fish Batter image

In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.

Provided by MargeBC

Time 10m

Yield 6

Number Of Ingredients 5

1 cup all-purpose flour
½ cup milk
½ cup water
¼ cup baking powder
1 teaspoon salt

Steps:

  • Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g

EASY FRIED LEFTOVER MEATLOAF



Easy Fried Leftover Meatloaf image

Easy way to serve leftover meatloaf almost 'disguised' as something else. You only need 2 ingredients! Serve over cooked rice or noodles, your choice.

Provided by DOJAGRAM

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 15m

Yield 6

Number Of Ingredients 3

cooking spray
6 slices leftover beef meatloaf
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Spray a large, heavy skillet with cooking spray and set over medium-high heat. Add meatloaf slices in the skillet. Fry until browned, 2 to 3 minutes per side. Set slices aside.
  • Reduce heat to medium-low. Return meatloaf slices to the skillet. Pour mushroom soup on top. Cover and cook until soup becomes bubbly, about 5 minutes.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 7.7 g, Cholesterol 84.1 mg, Fat 14 g, Fiber 0.2 g, Protein 16.6 g, SaturatedFat 5 g, Sodium 472.9 mg, Sugar 2.1 g

CRISPY FRIED CHICKEN WINGS RECIPE:



Crispy Fried Chicken Wings Recipe: image

Extra crispy, flavorful, and easy to prepare chicken wings that are perfect for a party or social gatherings!

Provided by B. Coop

Time 26m

Number Of Ingredients 10

2 lbs chicken wings (drums and flats separated)
2 TBS Cajun or Creole seasoning
1 TBS onion powder
1 TBS garlic powder
2 tsp Accent seasoning (optional)
1 tsp lemon pepper seasoning
4 cups all purpose flour
1 tsp baking powder
2 tsp cornstarch
Peanut oil for frying

Steps:

  • Rinse the chicken wings thoroughly with water and lemon juice
  • Remove any feathers
  • Pat dry well with paper towels
  • In a small bowl, combine all seasonings and powders. Mix well.
  • Sprinkle half of the seasoning blend evenly on the wings.
  • Toss to coat
  • In a shallow dish, combine the flour, baking powder, cornstarch, and remaining seasoning blend.
  • Dredge each wing into the flour mixture, gently squeezing the flour into the wing to coat. Shake off the excess flour.
  • Fry the wings peanut oil heated to 350°F for 8-11 minutes or until a meat thermometer inserted into the wings registers at least 165°F.
  • Place the wings on a wired rack to drain.
  • Enjoy!

EXTRA-CRISPY FRIED CHICKEN STRIPS



Extra-Crispy Fried Chicken Strips image

These extra-crispy fried chicken tender strips are sure to satisfy even your pickiest eater! Enjoy with dipping sauces like honey or honey mustard, or eat them plain!

Provided by Steven McCune

Time 35m

Yield 4

Number Of Ingredients 7

1 ½ cups all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper
2 large eggs
4 tablespoons water
1 ½ pounds boneless, skinless chicken breast tenders
2 cups vegetable oil for frying, or as needed

Steps:

  • Combine flour, salt, and pepper in a medium bowl. Mix eggs and water together in a small bowl.
  • Place some chicken strips in the flour mixture to coat, then gently shake to remove any excess flour. Coat strips in egg. Return to the flour mixture and coat again; repeat with egg mixture. Coat once more in the flour mixture, placing strips on a plate while you continue with remaining chicken.
  • Let strips sit for 5 minutes to allow flour to set.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C); oil is ready if you drop some water in and it sizzles.
  • Working in batches if needed, place strips in the hot oil. Cook for 8 minutes. Turn over and continue to cook until golden brown, no longer pink in the centers, and juices run clear, about 8 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place strips on a paper towel-lined plate to drain excess grease.

Nutrition Facts : Calories 517.5 calories, Carbohydrate 36.7 g, Cholesterol 196.7 mg, Fat 19.3 g, Fiber 1.3 g, Protein 46.1 g, SaturatedFat 3.7 g, Sodium 562.6 mg, Sugar 0.3 g

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