So I'm following a recipe for friend chicken using flours, eggs, beer and spices.

The f*cking batter came off during the frying process.
It says to cook for 5-6 minutes at 350 degrees, it was raw after like 6 minutes.
Cranked it up to 375, cursing everything about online recipes.

Upd8, at the 12 minute mark (just now) it's about 2/3 cooked. I used too much batter so I take partial blame for the drop-off. However the batter that remains isn't coating the whole chicken; it's just more that I thought it would be. The batter tastes good, so this will turn out half-right, even if I'll to cut some batter and place it on the chicken...

this sounds like a disaster, yet still delicious somehow

pretty much. first few pieces came out. i was pleasantly surprised. i had added enough batter to coat a bear, but the amount that stuck to the chicken was actually enough. round 2 of 3 is cooking. i would still change up what i did for next time, by making the batter less sticky. the batter is sticking to itself more than the chicken. if that makes any sense at all. it's pretty sticky.

I'm clearly sure how you can fuck up fried chicken, but well played.

it starts with doubling everything to try to get more battered chicken. it starts with batter, but ends as battery.

professional cook here lmk if you need help

if u can turn back time and tell me clearly to add 3 eggs, that alone will save the day
may ask for help next time i try something radically new to me, in case of fire

actually wait. if i want to make thicker batter, how do i do it?
my mission failed.

more flour

more liquid [egg/beer] makes batter runnier

more flour will thicken it

i added more flour too but i guess the egg ratio was way too high. was like 4 cups of flour and 3 eggs. originally i was supposed to add 2:1. i also subbed beer in for water. clearly sure if that would change stuff.



it was the opposite of runny. i couldn't get it off my fingers. also i used my hands instead of the metal thing to mix it since i have an inherent dislike of the metal thing. the mixer.

This post has been edited by RewtheBrave on Sat - May 8 2010 - 16:27:15

well ive never used beer in batter but i figured itd be same as water, but with 3 eggs in there yeah its going to stick to you, but still be "runny".

idk i mix my stuff with a fork

i think i had too much flour and too much egg. i was going for more batter on the chicken but ended up with more batter in general. maybe the outer shell of batter just doesn't work; like it will stick to itself until it's in the oil; while the right amount sticks with the chicken. my wife just called and i asked her about it and she told me to explain it to her when she gets back tomorrow (conference), since apparently i wasn't making any sense at all