Batter Fried Chicken

Ingredients:

For the chicken:

• 3 - 4 boneless chicken thighs

• 1/2 tsp pepper

• 1 tsp salt

• 1/2 tsp garlic powder

• 1/2 tsp paprika

For the batter:

• 1 cup Myrtle Creek Mill: Organic English Squarehead Wheat Flour

• 1/4 cup cornstarch

• 1 tsp baking powder

• 1/2 tsp salt

• 3/4 cup cold sparkling water

• 1 1arge egg

This Batter Fried Chicken is made with Myrtle Creek Mill English Squarehead Wheat Flour and is perfect for a picnic or a family dinner.

Organic English Squarehead Wheat Flour

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Instructions:

1. Cut chicken into bite-sized pieces. In a bowl, mix the pieces along with the pepper, salt, garlic, paprika and set aside.

2. Prepare the batter in a medium bowl by combining the flour, cornstarch, baking powder and salt.

3. In a separate bowl, beat the egg and mix in the cold sparkling water. Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix, a few lumps are okay.

4. Heat vegetable oil to 350 Fahrenheit in a pan deep enough to submerge the chicken pieces.

5. Dip each piece of seasoned chicken into the batter and allow the excess to drip off. Place battered chicken into hot oil a few pieces at a time. Avoid overcrowding.

6. Fry pieces for 5 - 7 minutes until golden brown and crispy with an internal temperature of 165 Fahrenheit. Use a slotted spoon to remove chicken from oil and place on a paper towel to drain excess oil.
   

   

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