This fried chicken batter yields the crispiest, spiciest, homemade fried chicken I have ever tasted! It has been a picnic favorite in my family for years and tastes equally good served hot or cold.
Ingreadient
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1 quart vegetable oil for frying
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4 ⅓ cups all-purpose flour, divided
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1 ½ tablespoons garlic salt
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1 tablespoon ground black pepper
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1 tablespoon paprika
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½ teaspoon poultry seasoning
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1 ½ cups beer, or as needed
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2 egg yolks, beaten
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1 teaspoon salt
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¼ teaspoon ground black pepper
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1 (3 pound) whole chicken, cut into pieces
Direction
- Gather all ingredients.
- Heat oil in a deep fryer to 350 degrees F (175 degrees C). Mix 3 cups flour, garlic salt, 1 tablespoon pepper, paprika, and poultry seasoning together in a medium bowl.
- Stir 1 1/2 cups beer, remaining 1 1/3 cups flour, egg yolks, salt, and 1/4 teaspoon pepper together in a separate bowl; thin with more beer if batter is too thick.
- Moisten chicken pieces with a little water, then dip in seasoned flour mixture. Shake off excess and dip in beer batter, then dip in the seasoned flour mixture once more.
- Lower chicken pieces carefully into the hot oil in batches. Fry until crispy and well-browned, about 15 to 18 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Transfer to a paper towel-lined plate to drain. Enjoy!
