CHICKEN AND CHIPS

Eddie Jordan

By
@EDWARDCARL

This recipe is one that I have been working on and everybody that tried it really liked it


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Comments:

Serves:

Serves 6 to 8

Prep:

15 Min

Method:

Deep Fry

Ingredients

CHICKEN

6
chicken breasts, boneless and skinless
salt and pepper to taste

CHIPS

2 medium
white potatoes
2 medium
sweet potatoes
salt and pepper to taste

TEMPURA BATTER

3/8 c
flour
1/8 can(s)
cornstarch
1/4 tsp
baking powder
1/8 tsp
baking soda
1
egg white
1/2 tsp
salt
1/2 c
water or light beer
1/4 tsp
garlic powder
1 tsp
paprika

Directions Step-By-Step

1
CHICKEN: Wash chicken and pat dry with paper towel. Cut chicken into about 2 inch pieces, salt and pepper to taste.Set aside
2
POTATOES: Peel potatoes cut into about 2 inch pieces. Wash and pat dry on paper towel, sprinkle with salt and pepper to taste, set aside.
3
TEMPURA BATTER: Separate egg white and yolk. Beat egg white until frothy and light ( DO NOT OVER BEAT ).
4
White should be very liquid and should not reach the peak stage.
5
Fold all ingredients together beat until smooth.
6
Dips potatoes into flour then into tempura batter, (potatoes first)
7
When potatoes finish cooking set aside in a warm place. Dip chicken into flour then into tempura batter.( THE CHICKEN DOES NOT TAKE LONG TO COOK ).

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy