- Joined
- Oct 18, 2007
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I fry chicken outside using my turkey fryer unit with a shallower pan for the oil. It's still deep frying, but not as deep. :mrgreen:
I beer batter my chicken pieces. Flour, salt, pepper, and Old Bay seasoning. Mix dry stuff together. Then pour in beer. Honestly, I don't get crazy with the quality of beer here because I don't think it matters. I usually use Yuengling.
If I'm doing just breasts I usually quarter the breast meat so each piece is a two-biter.
Deep fry them in Canola oil and holy-moly are they good. Since I've got the hot oil going I also do either beer batter onion rings or beer batter mushrooms.
This is usually done as a twice a year treat kinda thing. I've never had any complaints.
Something about the seasonings in the Old Bay go a long way towards making my family very happy when I do this.
I beer batter my chicken pieces. Flour, salt, pepper, and Old Bay seasoning. Mix dry stuff together. Then pour in beer. Honestly, I don't get crazy with the quality of beer here because I don't think it matters. I usually use Yuengling.
If I'm doing just breasts I usually quarter the breast meat so each piece is a two-biter.
Deep fry them in Canola oil and holy-moly are they good. Since I've got the hot oil going I also do either beer batter onion rings or beer batter mushrooms.
This is usually done as a twice a year treat kinda thing. I've never had any complaints.
Something about the seasonings in the Old Bay go a long way towards making my family very happy when I do this.