Chicken Charlie's Fried Kool-Aid

Use a cookie scoop or spoon to drop the batter into the oil for uniform-sized fried dough bites.

Don't overcrowd the frying pan; fry in batches if necessary to maintain the oil temperature.

Drain the fried Kool-Aid on paper towels to remove excess oil.

Be careful when working with hot oil to prevent splatters and burns.

Adjust the heat as necessary while frying to keep the oil at a consistent temperature.

What type of oil is best for frying these?

Vegetable oil, canola oil, or peanut oil are great choices due to their high smoke points.

Can I use any flavor of Kool-Aid?

Yes, you can use any flavor you prefer or have on hand.

How do I know when the oil is hot enough for frying?

The oil should be around 350-375 degrees F. You can test it by dropping a small amount of batter into the oil; if it sizzles and comes to the surface quickly, it's ready.

Can I make the batter in advance?

It's best to make the batter just before frying to make sure the baking powder reacts properly for a light and fluffy texture.

What's the best way to serve these?

Serve them warm, dusted with powdered sugar or a drizzle of syrup.

Can I use sugar-free Kool-Aid?

Yes, you will need to adjust the amount of sugar in the recipe to get the same sweetness.

How do you store leftovers?

Let cool to room temperature then store in an airtight container for up to 4 days.

Can you freeze these?

Yes, let them cool then place on a parchment lined baking sheet in the freezer until frozen. Transfer to an airtight container. To reheat, place on a baking sheet in a 350 degrees F oven for 5-10 minutes or until warm.