40 egg flour batter chicken Recipes

honey mustard dressing, mayonnaise, honey, dijon mustard, paprika, salt, batter, egg, beaten, whole milk, chicken broth, salt, ground black pepper, self-rising flour (or 1 cup all purpose flour mixed with 1 1/2 tsp baking powder and 1/2 tsp salt), shortening or vegetable oil, chicken tenderloins, flour

honey mustard dressing, mayonnaise, honey, dijon mustard, paprika, salt, batter, egg, beaten, whole milk, chicken broth (swanson), salt, ground black pepper, self-rising flour, shortening or vegetable oil (amount required by fryer), chicken tenderloins, flour

onion, chopped, shallots, chopped, celery rib, chopped, water, butter, bacon, chopped, mushrooms, sliced, cream of chicken soup (condensed ), sour cream, chicken, cooked & diced, tasty cheese, grated , for final topping, self-raising flour, red pepper, chopped, green pepper, small, chopped, eggs, slightly beaten, tasty cheese, grated, milk

all-purpose flour, eggs, beaten, milk, salt & pepper, chicken, oil (for deep frying)

boneless skinless chicken breasts, egg whites, chopped fresh tarragon leaves, flour, cornstarch, baking soda, garlic powder, pepper, vegetable oil

whole chicken, cut into serving pieces, flour , sifted, salt (to taste), pepper , to taste, baking powder, egg, milk (or more as needed for a smooth batter), fat or oil, for frying

active dry yeast, warm chicken broth (110o to 115o), sugar, butter, salt, poultry seasoning, egg, beaten, king arthur unbleached all-purpose flour, divided, shredded cheddar cheese, divided, onion salt , optional

fryer , cutup, all-purpose flour, cornmeal, baking powder, garlic powder, poultry seasoning, ground red pepper, beaten egg, milk, cooking oil, cooking oil or shortening, enough for deep frying

green cabbage, shredded (apprx 3-4 cups, red, green or chinese), carrot, shredded, onion, diced, stalks celery, minced, whole wheat flour or 2 cups white flour (you may need a bit more), egg, beaten, brown sugar, salt, evaporated milk, enough water , to make a batter, left over meat (optional) or 1/2 cup chicken (optional) or 1/2 cup fish (optional)

boneless chicken breasts, overtly large poblano chilies, half a cup of shredded jack cheese, grated asadero cheese, spicey chorizo (cooked ), a deep-frying set up with veg. oil, sauce, very ripe plumb tomatoes, yellow onion, smoked chipotle peppers + 3 tbsp. of the adobo sauce, garlic, chicken stock, heavy cream, sweet white wine, roux blanc, olive oil, salt, cilantro splash, fresh cilantro leaves, olive oil, juice of 2-3 limes, tequila, batter, egg whites, half a cup of cerveza negra (but not guinness), a pinch of salt, flour, perhaps some milk of magnesia or rolaids

tempeh, vegetable oil, for sauteeing, lime, cut into quarters, for garnish, shiitake mushroom, sliced, garlic clove, minced, stalks asparagus, peeled, cut into 4 inch lengths, peanuts, shelled , roasted, and rough chopped, vegetable broth or 1 cup chicken broth, chunky peanut butter, vegetable oil, soy sauce, lemongrass, chopped, lime juice, fresh ginger, peeled and grated, shallot, minced, curry powder, pepper, eggs, milk, flour, butter, cayenne pepper, curry powder, salt, pepper, water , as needed to thin batter, carrot, peeled and finely diced, onion, peeled and finely diced, garlic cloves, minced, vegetable oil, heavy cream, salt, pepper

egg, canola oil, salt and pepper, season-all salt, cornstarch, self rising flour, beer (cold cheap )

boneless skinless chicken thighs or 2 lbs chicken breasts, mochiko rice flour, cornstarch, sugar, aloha shoyu, sesame oil, salt, green onion, chopped (for batter), green onion, chopped (for garnish ), minced garlic cloves, eggs, canola oil (for frying ), sesame seeds (for garnish )

favorite whiskey, extra virgin olive oil, worcestershire sauce, liquid smoke, soy sauce, rosemary , to taste, oregano , to taste, onion powder , to taste, garlic powder , to taste, chicken (any type of skin, skinless, bone in or bone out), all-purpose flour (separated ), fine salt (table salt will do), favorite beer, water, eggs, peanut oil

fryer , cutup, all-purpose flour, cornmeal, baking powder, garlic powder, ground red pepper, taco seasoning mix, beaten egg, milk, cooking oil, also shortening (for deep frying) or cooking oil, enough (for deep frying)

meatballs, ground chuck (i ve used 1 lb ground sirloin and 1 lb unseasoned ground pork with good results, too), garlic powder, salt, few shakes of black pepper, batter, eggs, flour, salt and pepper, to taste, peanut oil for frying, sauce, chicken stock, divided, green peppers (or any color or combination - i especially like yellow and red), cut into bite-size pieces, sweet onion, cubed, sliced water chestnuts, more tbsp cornstarch (use enough to thicken sauce to your liking), more tbsp soy sauce (to your taste ), cider vinegar, pineapple juice, white or brown sugar (i like to use 1/4 cup of each), fresh or canned pineapple, cubed

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

garlic clove, white onion, chopped, tomato sauce, fresh tomatoes, cumin, chicken bouillon, water, onion, cut into wedges, poblano peppers, peeled, seeded and slit, mozzarella cheese, queso fresco, for garnish (optional), vegetable oil (for frying ), toothpick, batter, eggs, separated (cold ), salt, flour (for dredging)