New answers tagged batter
Perhaps the biggest difference between most commercial fried chicken and home-made fried chicken is the use of a pressure fryer. The chicken cooks faster, more evenly, remains juicier, and the coating/batter doesn't burn. DO NOT ATTEMPT THIS WITH A HOME PRESSURE COOKER- special equipment is required for safety. Batter makes for a crispier exterior as does ...
Bisquick for the breading - add your spices to the Bisquick. Prior to using it I dip the chicken into a couple of raw beaten eggs then coat it in the breading.
A suitable substitute for if you dont have mayo is renees ceasar salad dressing. I used about a table spoon in my white cupcake batter with a small amount of vanilla added. The final product was deffinitely more moist and tasted almost the same as regular cupcakes. The only way you could tell there was salad dressing was if you knew it was there.
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