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Instructions |
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Freeze chix for at least 30 mins for ease of cutting small pieces.
Mix dry ingredients in a large bowl. Mix Eggs with salt. Cut chix
in One and one half inch pieces.
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Working in batches, dunk chix in egg mixture then in bowl of flour
mixture. Using hands press flour mixture onto chix and put on a
baking sheet. Repeat until all chicken is coated. Cook at 400 for
aprox 2 to 3 minutes in the deep fryer or until golden brown.
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Optional for Tempura. Take half of the flour mixture in another bowl.
Add beer and egg to first bowl of flour, little by little to create a
thick batter. If needed, add more flour. Dip the chicken in the wet
mix and then in the dry mix, set on a sheet pan until all are breaded
and time to cook.
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Make sure your seasonings are not out of date; this will impact taste. I
used Blackening seasoning first, then moved on to Slap Yo'Mama
seasoning. When/if I run out of the flour mixture (more chix than
planned) - I will dump House Autry medium hot breader (a seasoned flour)
into the remaining flour as needed.
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| Serving
Suggestions |
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Various dipping sauces.
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Originally Submitted
2/5/2025
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