Whoops! Forgot the flour battered chicken drops. Coat chicken strips in flour, then dip floured strips into the batter. It'll be too much if you just batter it and drop it into the fryer. If you want season either season the batter (not the dredging flour) or sprinkle you Paul Prudhomme or what have you IMMEDIATELY.

Dip the chicken into the batter and let a little batter drip off the chicken. Once the excess batter has dripped off add to fryer. Drop the egg into the well and beat with a balloon whisk, gradually drawing some of the flour into the mixture. You can have Whoops! Forgot the flour battered chicken drops using 4 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Whoops! Forgot the flour battered chicken drops

You need of Boneless chicken cut up in chunks.
You need 1 1/2 cup of Complete pancake mix.
Prepare of Up to one cup of milk.
Prepare of Spice as wanted.

If after standing, the batter has thickened too much add a splash of milk to thin it down. This batter is best made and used on the same day for best texture and flavour! Our beer-battered fried chicken strips are made from chicken breasts. They are great with a sweet and sour sauce, aioli, or beer barbecue sauce.

Whoops! Forgot the flour battered chicken drops step by step

Cut chicken into pieces.
Mix pancake mix in a bowl slowly adding milk till you get almost a goo type mix not as water as making pancakes you want it thicker like goo.
Next add seasoning if desired.
Add chicken pieces to pancake goo lol.
Put in refrigerator for at least an hour.
Get your frying oil hot.
Although its a little messy drop chicken goo covered pieces in hot oil for atleast 5 mins.
Remove cooked chicken pieces and place in something to drain excess oil and enjoy!.

Rinse chicken pieces (e.g., legs, thighs, wings, breasts, cutlets) in water, blotting them with a paper towel to provide a better sticking surface for the flour and egg mixture. Then, dredge the chicken piece through the flour, turning it to get flour on both sides and shaking off any extra. I'm making a full recipe today, because we're going to be open for business and I might as well. The worse thing is, is to use the batter the next day. Because you know we've all been to these fish 'n chip restaurants where the batter's been a bit doughy and a.