HELP! I can't make pan fried chicken to save my life. This batter is wonderful for fish, as at medium high heat the fish gets cooked before the batter burns, which occurs at about 10 minutes. Even at medium low, I can cook the battered chicken for 30 minutes before the batter burns. However, even after 30 minutes the chicken is still raw. What the heck am I doing wrong? TYVM
Brad September 7, 2014 REVIEW:
I like to dip the fish/chicken in plain flour first. That way it gives the batter more surface to cling to & makes a thicker batter for the food. Because this is such a light & tasty batter you need not worry about over coating. Am considering added a little garlic salt or powder. Thank you for this recipe.
Tiffany T August 12, 2014 REVIEW:
Batter is awesome...I would add a bit more flour, an egg, and my house seasonings before dipping. Light, Golden and Crispy!!!!
Member since: Jul 13, 2013
XsweetsX July 13, 2013 REVIEW:
I've been unable to find a suitable batter recipe that sticks to & holds up to frying. This batter is fantastic! I use it to coat chicken pieces to use for Orange Chicken where the cut pieces are deep fried ( I have no deep fryer & instead use a skillet filled with about 1/2" of cooking oil). It holds up extremely well. It reminds me very much of the type of batter used at restaurants (most specifically the chicken tenders at Chili's). Very tasty! I highly recommend this recipe in place of ANY batter recipe attached to whatever recipe you are using. Just the plain cooked nuggets of chicken are scrumptious! My family has become notorious for trying to sneak pieces while I'm cooking! I plan on continuing to experiment with this batter by trying it out with fish. I've also thought of adding some type of seasoning to the dry mix of ingredients. Possibly Celery Salt? Loads of possibilities.
Guest Foodie June 28, 2013 REVIEW:
Used this for a fish fry out at the lake after catching a bunch of great fish. Excellent batter!
JB April 30, 2013 REVIEW:
This is a nice explanation of coating for chickent and fish/. It deserves a lot of credit mainly because its easy and concise, but still taste good enough to assume complex. A recipe doesnt have to be complicated to be good.
Member since: Aug 13, 2012
neferua August 13, 2012 REVIEW:
This recipe exceeded my expectations. I honestly thought that this would be bland and thought that I would have to add more seasoning. I refrained from doing that and I'm so glad that I did. I used this batter with fish and I seasoned the fish with salt only. This batter was extremely good. In my opinion, better than Long John's Silver!!!! This is simple and just perfect!!!!
Nicole January 23, 2011 REVIEW:
best chicken batter ever!
Member since: Feb 8, 2008
Raggs February 8, 2008 REVIEW:
Excellent batter. Pan fried fish approx. 5 minutes each side in about 1/2 inch vegetable oil. Nice golden brown color and nice crisp texture. As good if not better than any batter fried food I have made or tried anywhere else.
palacequeen August 31, 2006 REVIEW:
This is the best fish batter I have ever made. I like how my fish came out. Very crunchy and good.
Member since: Jun 22, 2005
kactus June 22, 2005 REVIEW:
Great batter recipe for any meat just like chinese food deep fried chicken balls.
In Italian, orzo means "barley". It's a small, rice shaped pasta typically made from semolina. It is commonly found in soups or salads but it's grown in popularity and uses over the last few years so you often see it used more like rice such as in risotto or pilafs.