Mmmm..Batter-Dipped Onion Rings & Chicken Tenders
Ingredients:
1 egg, beaten
1 cup Sierra Nevada Pale Ale
1½ cups cake flour
¼ teaspoon kosher or sea salt
¼ teaspoon paprika
1½ lbs. yellow onions
All-purpose flour, as needed for dredging
1 quart vegetable oil
Directions:
Combine the cake flour, salt and paprika together. Add in egg and beer and mix just until incorporated. Peel onions and slice in ¼-inch slices, then separate into rings. Dredge with all-purpose flour, shaking off the excess.
Heat oil in 8-quart stock pot to 325°F (a Dutch oven can also be used for frying).
Dip individual onion rings into the batter, then carefully add each to the hot oil; deep fry until golden brown. Only fry a small batch at a time to promote even cooking and to prevent the oils temperature from dropping too quickly.
Season with salt as soon as they are removed from the fryer; serve immediately!
Heat oil in 8-quart stock pot to 325°F (a Dutch oven can also be used for frying).
Dip individual onion rings into the batter, then carefully add each to the hot oil; deep fry until golden brown. Only fry a small batch at a time to promote even cooking and to prevent the oils temperature from dropping too quickly.
Season with salt as soon as they are removed from the fryer; serve immediately!
Chicken Tenders
3 lbs. boneless, skinless chicken breasts
5 eggs, whisked together
1 cup all-purpose flour
4 cups panko bread crumbs
¼ cup Worcestershire sauce
¼ cup Louisiana hot sauce
1 teaspoon kosher or sea salt
½ teaspoon cracked white pepper
6 cups canola oil
Preparation
Cut each chicken breast in thirds; slightly pound each piece with a meat tenderizer to about ½-inch thick; set aside. Place flour, egg and panko into three separate bowls. Whisk together Worcestershire, hot sauce, salt and white pepper; reserve as "hot" dipping sauce.
Heat oil in an 8-quart stockpot or deep fryer over medium to medium-high heat. Sprinkle a few breadcrumbs in the oil to test for readiness (oil is ready when breadcrumbs quickly bubble and float to top). While oil heats, begin breading the chicken.
Coat each piece of chicken breast in flour, shake loose excess, then dip in egg and finally in the panko. Deep fry in oil until chicken tenders begin to float and turn golden brown. Remove from oil and place on a paper-towel-lined sheet pan. Serve with hot sauce and cool ranch dressing and Beer-Battered Onion Rings.
Shared from- http://www.nuggetmarket.com/recipes.php?id=177