Reviewed: Jan. 13, 2003

I used this batter for shrimp in my Fry Daddy with the additions of garlic and onion powders and cayenne pepper. A nice Asian dipping sauce helped to make this a great appetizer! Thanks Nathan!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 13, 2003

The batter turned out great! The only thing i would change is that it needs seasoning. My husband and I both enjoyed this and he is in the restaurant business. Will will try this again, only kicking it up with some cajun spice. Nice recipe Nathan.

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5 users found this review helpful

Reviewer:

MRSBABYCAKES

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Reviewed: Jan. 6, 2003

This recipe was great...but definately needed some spice to it. I added cajun seasoning to the flour. Every wanted seconds. This recipe is also great w/shrimp as well!

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4 users found this review helpful

Reviewer:

JEETERBUG

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Reviewed: Dec. 31, 2002

I have made this twice and it is great. However, I did add some hot wing powder to the dredging flour. Wow!

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10 users found this review helpful

Reviewer:

CPLEWISFL

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Reviewed: Dec. 18, 2002

I have been using this recipe for a few months and it is something both my husband and I enjoy and the leftover batter is just enough for a side of fried mushrooms. However, we always add salt, pepper, and a little garlic powder to the 1/2 cup of flour used for dredging, and usually end up using about 3/4ths of a cup of beer.

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15 users found this review helpful

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NOX

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Reviewed: Nov. 15, 2002

The recipe was very easy to follow and was easier to cook. The only problem was that the batter was bland so I had to spice it up a bit with salt, pepper, more beer and garlic powder. I will use this recipe again and try different things with it. Thanks for sharing:)

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Reviewer:

KCJINDRICH

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Reviewed: Jul. 31, 2002

I like a light batter, and while this one was not quite light enough, I just added a bit more beer to make the batter the consistency I wanted and it worked well. I also added some Montreal STEAK seasoning to my second batch, which brought the flavor of the chicken out.

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29 users found this review helpful

Reviewer:

FAYE WELCH

Cooking Level: Intermediate

Home Town: Fitzgerald, Georgia, USA

Living In: Jacksonville, Florida, USA

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Reviewed: May 15, 2002

The chicken was very bland. I had to dip it in barbecue sauce or soy sauce to add flavor. It was also very messy.

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7 users found this review helpful

Reviewer:

STEPHIE71

Cooking Level: Intermediate

Home Town: Suffield, Connecticut, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Jan. 12, 2002

If I made this recipe again I would add at least salt if not pepper to the flour. The flavor was kind of bland. The batter was not crunchy but I think that was me not the recipe. I think the oil has to be the right temp. to get it crunchy. I would make it again and try different temp's for the oil.

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15 users found this review helpful