Batter-Fried Chicken

54 comments

Appears in Cook's Country August/September 2009, Cook's Country TV

This unusual, old-fashioned technique sounded simple enough, but we had to work to achieve the picture-perfect, golden-brown crust and moist chicken that we were after.

SERVES4 to 6

TIME1¼ hours, plus 30 minutes brining

has video

WHY THIS RECIPE WORKS

As far as technique went for our Batter-Fried Chicken recipe, deep frying easily beat out shallow frying. With shallow frying, the batter always burned on the bottom. To ensure a crisp crust, we replaced the milk in our initial batter with ...

Print