batter fried chicken
1 c all purpose flour
1 tsp baking powder
salt, pepper and nutmeg
1 large egg
1 1/4 c milk
1 chicken cut up for frying
peanut or vegetable oil for frying
Sift the flour, baking powder, 1 tsp of salt,
pepper and nutmeg into a mixing bowl. In a
separate bowl, beat the egg until it is fluffy
then beat in the milk. Make a well in the center
of the flour and pour in the egg-milk mixture.
Gradually whisk the flour into the liquid until it
forms a smooth batter. Cover and refrigerate for
at least 30 minutes.
Wash the chicken and place it in a large mixing bowl.
Add a small handful of salt and enough cold water
to cover the chicken completely. Toss until the
salt is dissolved and soak for 30 minutes, refrigerate.
Fill a deep fat fryer with enough oil to come halfway
up the sides. Over medium high heat, bring the fat to 375f.
Meanwhile drain the chicken and pat it dry. Stir the batter.
Add the chicken to the batter, coating it completely.
Beginning with the dark meat lift the chicken out one
piece at a time, letting the excess batter go back
into the bowl. Put the battered pieces into the oil.
Repeat until the pot is full but not crowded.
Fry until well browned and well sealed, about 5 minutes.
Reduce the heat to medium 325f. Fry the chicken,
turning only once, until it is cooked through
and golden brown, about 20 minutes longer.
Lift the chicken from the fat, let the fat drain from it
completely. Serve hot or at room temperature.