This fried chicken batter yields the crispiest, spiciest, homemade fried chicken I have ever tasted! It has been a picnic favorite in my family for years and tastes equally good served hot or cold.
Ingredients
- quart vegetable oil for frying: 1 piece
- ⅓ cups all-purpose flour: 4 piece (divided)
- ½ tablespoons garlic salt: 1 piece
- ground black pepper: 1 Tbsp
- paprika: 1 Tbsp
- poultry seasoning: 0.5 tsp
- ½ cups beer: 1 piece (or as needed)
- egg yolks: 2 piece (beaten)
- salt: 1 tsp
- ground black pepper: 0.25 tsp
- whole chicken: 1 piece (3 pound, cut into pieces)
Metric Conversion
Stages of cooking
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Heat oil in a deep fryer to 350 degrees F (175 degrees C).
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Mix 3 cups flour, garlic salt, 1 tablespoon pepper, paprika, and poultry seasoning together in a medium bowl.
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Stir 1 1/2 cups beer, remaining 1 1/3 cups flour, egg yolks, salt, and 1/4 teaspoon pepper together in a separate bowl; thin with more beer if batter is too thick.
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Moisten chicken pieces with a little water, then dip in seasoned flour mixture. Shake off excess and dip in beer batter, then dip in the seasoned flour mixture once more.
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Lower chicken pieces carefully into the hot oil in batches. Fry until crispy and well-browned, about 15 to 18 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer to a paper towel-lined plate to drain. abapplez
