Ginger Crisp Chicken Recipe
Ingredients
| Broiler fryer | 2 , cut in serving size pieces | |
| Salt | 2 Teaspoon | |
| Rosemary | 1 Teaspoon | |
| Water | 1⁄2 Cup (8 tbs) | |
| Ginger batter | 1 1⁄2 Cup (24 tbs) | |
| Shortening/Salad oil | 2 Cup (32 tbs) (For Frying) |
Directions
Wash chicken pieces; pat dry.
Place in a single layer in a large shallow baking pan; sprinkle with the salt and rosemary; add water; cover.
Bake in moderate oven (350°) for 1 hour.
While chicken cooks, make Ginger Batter.
Remove chicken from pan; pull off skin and remove small rib bones, if you wish; drain chicken thoroughly on paper toweling.
Melt enough shortening or pour in enough salad oil to make a depth of 2 inches in a large frying pan or electric deep fat fryer.
Heat until hot (350° in electric fryer).
Dip chicken pieces, 2 or 3 at a time, into Ginger Batter; hold over bowl to let excess drip back.
Fry in hot shortening 3 minutes, or until golden brown.
Lift out with a slotted spoon; drain well.
Keep warm on a hot platter, covered with foil, until all pieces are cooked.
Place in a single layer in a large shallow baking pan; sprinkle with the salt and rosemary; add water; cover.
Bake in moderate oven (350°) for 1 hour.
While chicken cooks, make Ginger Batter.
Remove chicken from pan; pull off skin and remove small rib bones, if you wish; drain chicken thoroughly on paper toweling.
Melt enough shortening or pour in enough salad oil to make a depth of 2 inches in a large frying pan or electric deep fat fryer.
Heat until hot (350° in electric fryer).
Dip chicken pieces, 2 or 3 at a time, into Ginger Batter; hold over bowl to let excess drip back.
Fry in hot shortening 3 minutes, or until golden brown.
Lift out with a slotted spoon; drain well.
Keep warm on a hot platter, covered with foil, until all pieces are cooked.
Chef
