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Thanks to all. I will be trying all of the methods.

A thing that I have noticed also is whenever you deep fry with any batter whatever you are deep frying must be patted dry or the batter will not stick.

Tempura Batter

1 egg yolk

1 cup rice flour

1 cup ICE WATER

Prepare batter just before use, don't let it sit...the secret to Tempura is the Cold Water.

Fry at 350 degrees.

i love food threads

http://www.louisianafishfry.com/shop...ist&category=4

the chicken dip in the first pic is the best i have found yet, but they quit carrying it locally so now i have to order online

tempera batter??????? What temp do you fry at??? i do 375

Go down to WallyMarts and buy some

or some

sounds like oil isn't hot enough or you fryer dosen't have a quick recovery for re-heat.....however try a tempera batter.

Ingredients
2-3/4 cups flour
2 Tablespoons oil
2 whole eggs
3/4 teaspoon salt
Dash pepper
1-1/2 teaspoons garlic powder
1 cup flat beer
3/4 cup cold water
Open beer and leave it at room temperature for at least 1 day. Chill until cold. Add water, oil, and eggs; mix just enough to break egg yolks. In separate bowl, mix flour, salt, pepper, and garlic powder. (If you omit this step and add the garlic powder directly to the liquid, it will lump up and not dissolve). Whisk in dry ingredients, leaving some small lumps. Refrigerate until ready to use. Can be made ahead 24 hours. Remix. If going to use right away, you may thicken with additional flour.

Wings Mushrooms?

I am in search of some batter recipes for boneless wings, mushrooms, and onion rings. I have experimented on my own and cant seem to come up with anything that sticks really good, as soon as it hits the fryer it falls off.