I want to make this zaxbys sauce
https://youtu.be/U1u7R7DLZ5A?si=apDF3DIy9a09FpPD
But there’s no way I’m going to have the patience to prepare this batter every day for dinner.
My thinking is to make a whole bunch of it to last the week, then every night dip my chicken into the batter and bake it in the oven for an easy, tasty protein source for dinner.
Do you think that batter will stay good for a week if I keep it in a tight container? The raw eggs are the only sketchy part of this equation, but would all the other salt and ingredient help protect the batter from bacteria?
by runenight201
2 Comments
1-2 days. it might as well be raw chicken once you’ve used it once. why not batter and fry all your chicken, pull at 160, and gently warm each night in the oven?
How are you reheating?