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 Posted: Thu Sep 25, 2014 6:43 pm
especially because I didn't have french onion crisps or onion powder, but I've learned something very valuable: Always pre-cook meat before battering and frying.
My recipe, minus onion powder:
1 c. plain flour
1 tbsp. baking powder
1 tsp. baking soda
Dash of garlic
1/2 c. cornstarch
pinch of pepper (I should have used white pepper, probably)
pinch of poultry seasoning
1/4 tbsp. salt
3/4 very hot water
pinch of paprika
1 tbsp onion powder
about a third a cup of corn flour
seasoned salt
Mix the dry ingredients together, then whisk it with the added water until smooth and creamy. Dip -pre-cooked meat.
Notes:
Cook it in chicken grease. Oil and chicken fat taste awful together.
Cook meat fully before-hand or corn flour will burn and taste nasty. Burnt batter ruins oil.
I still have a problem keeping more batter on the meat.
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Posted: Fri Sep 26, 2014 7:43 pm
Where did you read that you have to pre-cook the meat before you fry it? I'm not much of a cook but I do watch food network a lot (I know, I'm weird LOL) and I've never seen anyone on there pre-cook before they fry.
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Posted: Fri Sep 26, 2014 11:54 pm
I learned from personal experience. Meat takes more time to cook than breading. The bigger the piece, the more it needs to cook. Under-cooked meat is dangerous. If the breading burns, it ruins all the good oil in the fryer. That is why I took note to bread after cooking.
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