How do you make batter nice and thick?

Question

I'm new to battering foods before i fry them, so bear with me. I've used egg to cover the meat etc, and then bread-crumbs, but all i seem to be able to get stuck on it is a thin layer of crumbs, nothing like what you find in KFC or elsewhere.

I understand that all those are industrialy produced, but what can i do at home to get batter with greater consistency and that would also help to hold the ingredients together - I'm thinking Arancini when i say that - fried balls of rice.

Thanks

Answer 1

I just dip the chicken in buttermilk and then roll it around in seasoned flour. That seems to work better than breadcrumbs.  

Answer 2

First of all, I believe KFC is using flour, not breadcrumbs.  Also, you might considering oiling or buttering your chicken, coating it in your "batter", then sticking it in the fridge for 10 minutes or so.  The butter will harden some, which will make the coating cling to your meat more when being baked or fried.  If frying, make sure your pan is well coated.  And don't play with it much!  Let it sit a good 4-5 minutes.

One last thing...when I do use breadcrumbs, I generally do a mixture with some flour in it, and I pre-coat with a mixture of egg and milk.  I think the extra moisture helps soak up the flour part, while the breadcrumbs stick to the egg part.  I generally don't have a problem.

Hope that helps some.

Answer 3

That's just it, you have to make a thick batter instead of the egg crumb thing.  Use soda water as your liquid and it will help make the mix lighter even though it will be thick.  You could also try using fresh breadcrumbs you whizz up in your kitchen gadget of choice or use Panko Japanese break crumbs.  The trouble is with the thick batters and crumbs is usually the fat / cholesterol content.  Google 'Beer Batter" that is a good one!

Answer 4

Dip the item to be fried in plain flour first. Then the egg wash and then thr bread crumbs. You could also double dip if you want it even thicker. Only repeat from the egg wash then to the bread crumbs then to the oil.

Or make a beer batter. Use approx 2 cups flour, 1 1/2 tbsp sugar, and a pinch of salt. Mix the dry ingredients then add beer until you get the consistency you want. A thinner crust will give you a crispier coating, and a thicker batter with of course give you a puffier coating. It's all up to you. Also you must give the meat a thin coating of just plain flour before dipping into the beer batter.

For Fried Chicken make up this seasoned flour:

8 cups flour

2 tbsp celery salt

2 tbsp garlic salt

2 tbsp onion powder

2 tbsp white pepper

2 1/2 tbsp salt

Mix well and put about 1/4 to 1/2 in a bowl. In a another bowl get some really cold water (even float a few ice cubes in there) dip the chicken in water, flour, water, flour, oil. Fry at 350 for 15 min.

This recipe also makes a good chicken fried steak-pan fry. And also good homemade chicken strips.