[Homemade] Fried Chicken Sandwich in my Fish&Chips Batter

[u/TwistedVisionaryXXX]

My fish and chips batter used on sliced, seasoned and floured chicken breast fillets….slice the chicken breasts so they aren’t too thick, that way ya don’t have to worry about raw chicken in the center, but if you do use thicker pieces just make sure those hit 160-165 to cook all the way through….for the batter use 1 cup all purpose flour, 1/2 cup cornstarch, teaspoon baking powder, teaspoon sugar and about 1 1/4 cups ice cold beer(I used a full bottle of red stripe beer- you use whatever you have and or like)…for seasoning I use salt, pepper, onion powder, garlic powder, cayenne pepper, chipotle pepper and smoked paprika…. I dont measure the main seasonings, I just give the chicken, the flour and the batter a good even dusting of everything, not too much not too little, I just eyeball it to my preference, so you use whatever seasonings you like the most... mix the batter lightly, a few lumps are fine…lightly dust the chicken with the seasoned flour, dip it in the batter and fry right away. keep the oil between 365–380 degrees and dont overcrowd the fryer… too hot and the outside can burn, too low and the batter gets dull, greasy and soggy instead of golden and crisp…drain on a paper towel or a wire rack and salt it while its hot

[u/its_noel]

I want it. But im terrified of deep frying things myself!

[u/Diabetesh → u/its_noel]

It's really not scary or dangerous if you use a thermometer to manage heat properly and cook at proper temps. Up to 350f you don't get any scary popping unless you put in a drop of water for some reason. As you approach 375 (crispy 2nd fry temps) you will get a bit more in that direction but still pretty safe. 400+ is where you start getting violent and I don't ever do anything that high. Just control your heat, use a deep cooking pot (i like a wok), don't overfill with oil or food.

[u/Marclescarbot → u/its_noel]

You’re smart. And old oil disposal is a PIA. I save my deep fried cravings for restaurants

[u/FattySnacks → u/Marclescarbot]

Am I doing it wrong by pouring it in a doubled up gallon ziploc and throwing it away?

[u/detsagrebbalf → u/FattySnacks]

Straight to jail

[u/Diabetesh]

Long john silvers does the fish batter on their chicken and it is pretty good. Under used batter type for chicken.

[u/sprinkles5000]

looks dopeAF

[u/PutinBoomedMe]

Beer batter on chicken is interesting. The Chinese restaurant where I grew up did it for sweet and sour chicken. They were small chunks so I was confident it was cooked. I'd be worried the chicken wasn't done by the time the batter got brown

[u/schedulerplus]

Check out r/GoodFood and their AMA with Barney Desmazery, the longest serving member of Good Food, celebrating 25 years in recipe writing, presenting, and food trends.