Light Cider Batter Recipes

CRISPY CIDER-BATTERED CHICKEN FINGERS

Steps:

• Cut each chicken breast into 6 finger-sized strips, and transfer into a mixing bowl.
• Season with kosher salt, black pepper, and cayenne and toss until evenly coated. Sprinkle the all-purpose flour over top and shake the bowl to coat the strips. Toss until all the surfaces are completely coated, and then transfer onto a rack or plate. Place in the refrigerator, uncovered, for at least 10 minutes, or until ready to fry.
• Meanwhile, whisk self-rising flour and sparkling apple cider together in a mixing bowl to form a thin batter. Batter should be somewhere between a thin pancake batter and a crepe batter, but still thick enough to coat the back of a spoon. Place in the refrigerator to rest for 5 to 10 minutes before using.
• Mix Dijon mustard, vinegar, hot sauce, and sugar together for dipping sauce in a bowl.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Dip each chicken finger into the batter to coat. Deep-fry in batches in the hot oil until golden brown, crispy, and no longer pink in the centers, 3 to 4 1/2 minutes. Drain on paper towels and serve immediately with dipping sauce.

LIGHT BATTER (FOR FRIED FISH, ONION RINGS OR VEGGIES)

Steps:

• Mix baking soda, salt, pepper and flour.
• Add melted butter.
• Add egg and lemon juice.
• Add soda. (add more if batter seems too thick.) Batter will be lumpy, but lumps will cook out, so don't over mix.
• Dip fish or vegetables into dry flour first before dipping into batter. This will help batter stick.
• Fry veggies first in hot oil (350 degrees), then fish.
• Drain on paper towels and keep in warm oven while frying.
• Serve with tartar sauce.