Chicken batter recipes
Yesterday I made sweet and sour chicken, necessity forced me to make a couple of exceelent changes to my recipe: mainly my batter and marinade. Which got me thinking about other peoples chiocken batters, for different purposes.
I usually marinate my chicken pieces in sherry for S&S, but yesterday used yogurt. I also found I had no whole eggs left, so my batter recipe used egg whites, cornflour, a half glass of sparkling white wine (mainly because I'd been too generous with the corn flour) and then, because it was still a little over stiff, I put the yogurt coated hicken in the batter, taking the pieces one by one to fry them. The batter was wonderful, golden, light but not too light, and stayed crisp with the vegetables and sauce added. It was a real winner!
In omnibus amor et iustum