Ginger Batter Chicken Recipe

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Ginger Batter Chicken Recipe

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The puffy golden batter and hint of spices in this recipe makes the moist chicken irresistible. Folks who sample this can't believe it's so simple to prepare.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 1 hour 5 min. + cooling Cook: 10 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 1 hour 5 min. + cooling Cook: 10 min.

Ingredients

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2 teaspoons salt
  • 2 teaspoons dried rosemary, crushed
  • 1/2 cup water
  • Oil for deep-fat frying
  • GINGER BATTER:
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 egg
  • 1 cup milk
  • 1/4 cup canola oil

Directions

Place chicken pieces in an ungreased 13-in. x 9-in. baking dish. Sprinkle with salt and rosemary; add water. Cover and bake at 350° for 1 hour.
Remove chicken to paper towels. Cool 10 minutes; remove skin and pat dry. In a deep-fat fryer, heat oil to 350°.
For batter, combine the flour, baking powder, salt and ginger. Add the egg, milk and oil; beat until smooth. Dip chicken, one piece at a time, in batter. Fry chicken in hot oil for 3-5 minutes or until golden brown. Drain on paper towels and keep warm. Yield: 4-6 servings.
Editor's Note: Chicken will be more tender if skin is removed after baking.
Originally published as Ginger Batter Chicken in Country Chicken Cookbook 1995, p33

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2 teaspoons salt
  • 2 teaspoons dried rosemary, crushed
  • 1/2 cup water
  • Oil for deep-fat frying
  • GINGER BATTER:
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 egg
  • 1 cup milk
  • 1/4 cup canola oil
  1. Place chicken pieces in an ungreased 13-in. x 9-in. baking dish. Sprinkle with salt and rosemary; add water. Cover and bake at 350° for 1 hour.
  2. Remove chicken to paper towels. Cool 10 minutes; remove skin and pat dry. In a deep-fat fryer, heat oil to 350°.
  3. For batter, combine the flour, baking powder, salt and ginger. Add the egg, milk and oil; beat until smooth. Dip chicken, one piece at a time, in batter. Fry chicken in hot oil for 3-5 minutes or until golden brown. Drain on paper towels and keep warm. Yield: 4-6 servings.
Editor's Note: Chicken will be more tender if skin is removed after baking.
Originally published as Ginger Batter Chicken in Country Chicken Cookbook 1995, p33

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