Deep-frying the meat portion of your dinner gets the family to the table quickly. It's an easy way to cook meat but can present problems. Sometimes the coating on the meat comes loose while deep frying. This can be caused by the meat not being dry enough when the batter is applied. Getting the batter to stick to deep-fried meat, whether it is chicken, beef, pork or fish, is a matter of technique.
Things You'll Need
- 2 pans
- Cooking fork
- paper towels
Select a pan that is large enough to coat your meat one piece at a time. Put enough flour in the pan to coat your meat adequately. The amount will depend on how much meat you are coating.
Place your batter in the second pan. It should have enough batter to coat all pieces of meat.
Pick up a piece of meat with the cooking fork and place it in the flour. Turn several times to be sure the meat is coated with flour. Shake off excess.
Dip the meat into the batter, turning to coat completely.
Lower the battered piece of meat very gently into oil that is heated to 350 degrees.
Coat remaining pieces of meat with flour and batter, then drop carefully into the oil.
Cook meat until it is golden brown and registers 160 degrees at the center.
Drain on paper towels and add salt if desired.
Tips & Warnings
- If desired, a final coating of flour or breading can be added after the meat is dipped into the batter. Panko crumbs are good for this purpose.
- Meat can also be breaded by using batter ingredients, but using the dry ingredients separately from the wet. Dredge in flour, then in egg, then back in flour.
- When placing the coated meat into the hot oil, be sure to do so carefully. Hot oil can spatter, causing burns.
- Allow any spattering from the wet batter to subside before adding each additional piece.
- Photo Credit Brand X Pictures/Brand X Pictures/Getty Images
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