Recipes:
# Crispy Batter-Fried Chicken
## INGREDIENTS
3 cups vegetable oil
⅓ cup all-purpose flour
2 tablespoons cornstarch
1 tablespoon baking powder
½ teaspoon salt
⅛ teaspoon cayenne pepper
½ cup minus 1 tablespoon ice water
1 egg white
8 chicken legs
SERVES 4
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## Make Ahead
Combine the dry ingredients in step 1 in a resealable plastic bag up to 8 hours ahead.
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## VARIATION
Add 1 tablespoon cornmeal to the cornstarch mixture in step 1 and an extra teaspoon water in step 2 for a crispier coating.
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### 1
Heat oil in a deep pot to 365°F, or until a bread cube browns in about 1 minute. Combine flour, cornstarch, baking powder, salt and cayenne in a large bowl.
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### 2
Add water to flour mixture; stir until combined. Beat egg white in a small bowl with an electric mixer set at high speed until stiff peaks form. Fold egg white into flour mixture.
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### 3
Coat chicken legs well with batter.
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### 4
Lower chicken into oil. Fry until deep golden brown and cooked through, about 15 minutes. Drain chicken on a paper towel-lined plate.
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## Make It Quicker
• Avoid burns that may occur when frying. Invert a colander or large strainer over the top of the pot when the oil is spattering.
