Batter-Dipped Crunchy Fried Chicken |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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365 Ways to Cook Chicken and this is just one of them. Poaching cuts down on frying time later. I like to buy family packs of drumsticks and have them on hand over the weekend-makes for great snacking! Ingredients:
6 lbs chicken pieces, cut-up |
2 bay leaves |
2 whole cloves |
1 garlic clove, finely chopped |
1 tablespoon celery seed |
1 1/2 quarts vegetable oil (for frying) |
2 cups pancake mix |
1 teaspoon paprika |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 eggs, well beaten |
Directions:
1. Place chicken pieces in a large saucepan or flameproof casserole. Add 2 cups water, bay leaves, cloves, garlic, and celery seed. Cover and bring to a boil. Reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken from stock. Strain and reserve 1 1/3 cups of the stock. Refrigerate chicken for 15-20 minutes. Meanwhile, in a large saucepan or deep-fat fryer, heat all but 2 tablespoons vegetable oil over medium heat.
2. In a large bowl, combine pancake mix, paprika, salt, pepper, 2 tablespoons vegetable oil, eggs, and reserved chicken stock. Generously coat each piece of chicken with batter.
3. Fry chicken in batches without crowding 7-10 minutes, turning once, until golden brown and crisp. Remove and drain on paper towels.
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