Ain't no sutcha thing as "American cuisine".
It's all regional.
'Comfort food' varies by geography.
Same for 'ethnic' cooking.
Even the ubiquitous hot dog varies from place to place.
What's your favorite regional food?
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You can google crispy chiles rellenos batter and find recipes, but I use a recipe from an old Sunset Mexican cookbook (1969) that gives 3 options for the batter. I tried them all, like Goldilocks, to find the one that was juuusst right for me.
Crispiness comes mostly from frying versus baking and partly from the batter consistency. The thinnest batter option from sunset uses 5 eggs, no flour or water, but that was too thin for me. The thickest option is "Omelet-Like," but the Goldilocks in me found that too much like the puffy, soggy restaurant dishes.
I favored the middle option (which, oddly enough considering my preferences, they call "Puffy"
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The rellenos batter is simple:
3 large eggs, separated
3 tablespoon flour
1 tablespoon water
1/4 tsp salt
Beat egg whites into soft peaks
Beat together yolks, 3 tbsp flour, water and salt until thick and creamy
Fold yolk mix into whites
I married a girl from Albuquerque, and in the '70s we used to have her family ship us a case of chiles when they were harvested. The day they arrived, the first thing we did was make chiles rellenos. 
Those NM Anaheims tended to be a little spicier than what you could get in stores in CA, as Anaheims usually are very mild (but with great flavor). I tried Serranos once, but they can't compare to Anaheims for rellenos. And with Anaheims what you're looking for is flavor, not heat. When I want heat, I like using cayenne in recipes.
Kidding of course.
Hot out of the fryer and rolled in cinnamon and sugar.
