Rinse chicken. In large sauce pan cover chicken with lightly salted water. Bring to boil, reduce heat and simmer for 20 . Drain. Pat chicken dry with paper towel.
For batter, in a mixing bowl combine flour, cornmeal, baking powder, garlic salt, poultry seasoning and red pepper. Stir together egg, milk and 2 tablespoons oil. Add to flour mixture and beat until smooth.
Meanwhile, in a heavy 3 quart sauce pan or deep-fryer heat shortening or oil to 365. Dip chicken pieces, one at a time in batter, gently shacking off excess batter. carefully lower in to hot oil. Fry 2-3 pieces at a time for 2-4 minutes. Remove and drain on paper towels.
Herbed Batter-Fried Chicken:
Prepare as above, except omit poultry seasoning. Stir 1 teaspoon italian seasoning into flour mixture.
Taco Batter-Fried Chicken:
Same as above, except omit poultry seasoning. Stir in 1 1/4 ounce envelope taco seasoning mix into flour mixture. Increase milk to 2/3 cup.
Parmesan Batter-Fried Chicken:
Same as above except omit garlic salt and poultry seasoning. Stir a 1/4 cup grated parmesan cheese, 2 tablespoons snipped parsley, and a 1/4 teaspoon garlic powder into flour mixture. Increase milk to 2/3 cup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (276g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 355 (58%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||53 %|
|Saturated Fat 11.9g||60 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 207.3mg||64 %|
|Sodium 256mg||9 %|
|Potassium 487.4mg||13 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 15.1g|
|Protein 45.3g||65 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 611
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