Chicken Tempura Recipe
Ingredients
| 2 broiler fryers | ||
| Water | 2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Poultry seasoning | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Eggs | 2 | |
| Milk | 1/2 Cup (16 tbs) | |
| Flour | 1 Cup (16 tbs), sifted | |
| Fat for frying | ||
Directions
Cut each chicken into 8 pieces (2 breasts, 2 wings, 2 thighs, 2 drumsticks); cook 15 minutes in 2 cups water seasoned with 1 teaspoon salt, poultry seasoning and pepper. (Save broth to simmer backs, necks and giblets to make soup for another meal.)
Drain chicken on paper towels; remove all skin and cut out any small rib bones; dry thoroughly.
Beat eggs slightly with milk in bowl; beat in flour and 1 teaspoon salt until smooth.
Melt enough fat (about 3 pounds) to make a 2 inch depth in large heavy saucepan; heat to 375°, or use an electric fryer, following manufacturer's directions.
Dip chicken, one piece at a time, into batter (tongs are a useful tool); let any excess batter drip back into bowl; fry 2 or 3 pieces at a time, turning once, about 4 minutes, or until golden; drain on paper towels; keep hot in warm oven while frying remaining chicken.
Drain chicken on paper towels; remove all skin and cut out any small rib bones; dry thoroughly.
Beat eggs slightly with milk in bowl; beat in flour and 1 teaspoon salt until smooth.
Melt enough fat (about 3 pounds) to make a 2 inch depth in large heavy saucepan; heat to 375°, or use an electric fryer, following manufacturer's directions.
Dip chicken, one piece at a time, into batter (tongs are a useful tool); let any excess batter drip back into bowl; fry 2 or 3 pieces at a time, turning once, about 4 minutes, or until golden; drain on paper towels; keep hot in warm oven while frying remaining chicken.
Chef
