Had deep fat fried chicken...

Jean · Post by **Jean** » Mon Dec 19, 2005 8:49 am

Hi All,

I've been having a taste for breaded, deep fat fried something. I know, not that healthy, but what the heck. It sure hit the spot! Here's my recipe:

Dunk small pieces of chicken, veggies, etc. in egg mixed with a little water

Drop in mixture of 1 cup chick pea flour (AKA chana, gram or besan), 1/2 teaspoon baking soda, salt and pepper. Chili and cumin powder optional.

Drop in hot canola oil until golden brown. Drain on paper towel.

The breading was crisp and puffy. This is an adaption of Indian restaurant fare.

Jean

moremuscle · Post by **moremuscle** » Mon Dec 19, 2005 9:17 am

Jean,

Sounds like an interesting recipe - how did you feel after eating it?
I am not so sure of the canola oil for my personal consumption - did you choose canola for any particular reason? Which other oils could you have used with your intolerances?

Love,
Karen

Post by **tex** » Mon Dec 19, 2005 1:09 pm

Jean,

Now you're talkin' my language. That sounds like an excellent breading recipe.

I usually use peanut oil.

Wayne

Jean · Post by **Jean** » Mon Dec 19, 2005 3:09 pm

Karen,

I find that I tolerate canola oil very well, and it heats to a higher temp than olive oil without smoking. Peanut oil sounds good too, I'm just to cheap to buy it, LOL.

I felt fine after eating the chicken, except I ate too much and I was kind of stuffed. No reaction.

Love, Jean

Lucy · Post by **Lucy** » Tue Dec 20, 2005 12:06 am

Silly egg sensitivity!!! Do you think this would work well using the club soda to dip the chicken in in place of the egg?

By the way, one can purchase a six pack of Select brand Club Soda in cans at stores that carry this Safeway brand. Here they're just 99 cents per six-pack. I usually give em to my sister, but mah just try something like that here -- sounds wonderful!

Do you just use your skillet? Electric burners or gas? If electric, does the temp require the highest setting to fry, and how long do you fry these little pieces? I have NO confidence with deep frying, mainly cause haven't done it since I was so young that I'd not moved away from home yet!

Yours, Luce

moremuscle · Post by **moremuscle** » Fri Dec 23, 2005 10:21 am

I have got to try deep frying one of these days - maybe I would like chicken if prepared this way. Doesn't i keep the moisture in? I think that's what it is supposed to do.

Thanks for the tips on the oil - peanut oil sounds better to me but it's good to know Canola works too. I am glad you didn't react to anything, Jean.

Happy Holidays!

Love,
Karen