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This is a basic tempura batter that can work for many different delicious combinations. I use it for chicken, boneless thighs in particular, but I also make pineapple and bananas for dessert. Soaking the chicken in seltzer tenderizes them, making them even more tender. The biggest secret though, is the temperature of the oil. Maintaining the correct temperature is the key to perfectly fried chicken! If you’re looking for a recipe for beer-battered chicken fingers, try this one by Chayie Schlisselfeld
3-4 pounds deboned chicken breasts or legs, no skin
2 cups seltzer
2 tablespoons sugar
2 teaspoons salt
1 cup flour
1 cup Gefen Cornstarch
2 teaspoons Haddar Baking Powder
1 teaspoon (smoked) paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 and 3/4 cups water
2 quarts canola or peanut oil, for frying
Cut the chicken into bite-size pieces, preferably in strips. Mix the seltzer, sugar and salt in a bowl and add chicken. Refrigerate for half an hour, or up to 12 hours.
Meanwhile, combine all the ingredients for the batter in a bowl and refrigerate for half an hour as well.
Fill a pot with oil and heat until the oil reaches a temperature of 350 degrees Fahrenheit. It’s very important to maintain a level of heat between 320 – 350 degrees Fahrenheit. I suggest using a thermometer that clips onto the side of the pot.
While the oil heats, place half the chicken between two paper towels and pat dry. Place into the batter.
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Reheating Can I make this in advance and reheat it in the oven? (not freeze it, just make it in the morning for dinner…)
Theoretically yes. but they tend to get soggy. With batter dipped, fresh is best.