"This batter works on onion rings, fish, and more. For the chicken bites, try adding a pinch of powdered ginger to the batter. It tastes so good! 3 1/4 cups self-rising flour 1 dash cumin 1 dash paprika 1 dash salt 1 cup water, warm - chicken breast, boneless - oil, for frying Take a large mixing bowl and add all dry ingredients. Then add the water."
"Mix until thick enough to coat the mixing utensil. I use a deep fryer or a frying pan with 1 to 2 inches of canola oil. Heat oil to 350 degrees. Cut chicken breast into bite-sized pieces. Coat cubes of chicken in tempura batter. Then take a fork, pick up chunks, and place 1 at a time into the fryer. Place in fryer until all have a nice golden brown appearance and are cooked through."
Combine 3 1/4 cups self-rising flour with a dash each of cumin, paprika, and salt. Add 1 cup warm water and mix until the batter is thick enough to coat the mixing utensil. Cut boneless chicken breasts into bite-sized pieces. Heat 1 to 2 inches of canola oil to 350 degrees in a deep fryer or frying pan. Dip chicken pieces in the tempura-style batter, then use a fork to place them individually into the hot oil. Fry until the pieces are golden brown and cooked through. Optionally add a pinch of powdered ginger to the batter for chicken bites. The batter also suits onion rings and fish. Share finished photos with #justapinchrecipes.
Read at www.justapinch.com
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