Sunbeam 3254-33, 3255-33 Picnic Perfect Fried Chicken, Morceaux DE Poulet Frit Pour Pique -NIQUE

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Let chicken cool, then wrap and pack for a picnic.

Return oil to temperature before repeating procedure with remaining chicken pieces.

With fryer lid closed, lower empty fryer basket into oil and quickly bring back to highest position. Add 1 – 2 large pieces of chicken or 3 – 4 smaller pieces to the basket. Close lid and lower filled basket into oil. Fry 16 – 20 minutes until golden brown on the outside and juices run clean when chicken is pierced with a fork. Raise basket. Using a metal slotted spoon or tongs remove to paper towel-lined pan to drain.

Place chicken, one large piece or two smaller pieces at a time, in bag; close bag and shake to coat pieces well with flour mixture. Remove chicken from bag, shaking off any excess flour mixture.

Line a 15 x 10 x 1-inch baking pan with paper towels; set pan near fryer. Rinse chicken under running cold water and pat thoroughly dry with paper towels. In a plastic zip-top bag or paper bag, place flour, cornmeal, salt, pepper, onion powder and paprika; close bag and shake to mix.

Pour oil into deep fryer. Set fryer temperature to 375°F/190°C.

7 cups peanut or vegetable oil One 3 to 3-1/2 lb. broiler-fryer chicken, cut into pieces 1 cup all-purpose flour 1/2 cup yellow cornmeal 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. onion powder 1/2 tsp. paprika

MAKES 4 SERVINGS

PICNIC PERFECT FRIED CHICKEN

 

 

 

 

 

 

 

 

 

 

 

MORCEAUX DE POULET FRIT POUR PIQUE-NIQUE

4 PORTIONS

1,75 L d’huile d’arachide ou végétale (7 tasses) 1 poulet entier à griller ou à frire de 1,3 à 1,6 kg (3 à 3-1/2 livres) coupé en morceaux 250 mL de farine tout usage (1 tasse) 125 mL de semoule de maïs jaune (1/2 tasse) 5 mL de sel (1 c. à thé) 2 mL de poivre (1/2 c. à thé) 2 mL de poudre d’oignon (1/2 c. à thé) 2 mL de paprika (1/2 c. à thé)

Verser l’huile dans la friteuse. Régler la température à 375 ºF ou

190 ºC.

Recouvrir un plat allant au four mesurant 38 x 25 x 2,5 cm

(15 x 10 x 1 po) de papier absorbant et le placer près de la friteuse. Rincer le poulet à l’eau courante froide et bien le sécher avec du papier absorbant. Mettre la farine, la semoule de maïs, le sel, le poivre, la poudre d’oignon et le paprika dans un sac en plastique ou en papier. Fermer le sac et agiter.

Mettre les morceaux de poulet dans le sac, un ou deux à la fois

selon la taille. Fermer le sac et agiter pour bien enrober les morceaux. Sortir les morceaux en secouant pour éliminer l’excédent de farine.

Le couvercle de la friteuse fermé, plonger le panier dans l’huile et le

remonter rapidement en position haute. Déposer 1 ou 2 gros morceaux ou 3 ou 4 petits morceaux dans le panier, refermer le couvercle et plonger le panier dans l’huile. Faire dorer 16 à 20 minutes; le jus qui s’écoule doit être jaune transparent lorsqu’on pique le poulet. Remonter le panier. Retirer les morceaux à l’aide d’une cuillère à égoutter ou d’une pince et les poser sur le papier absorbant.

Attendre que l’huile atteigne de nouveau la température

d’utilisation pour faire cuire les autres morceaux de poulet.

Laisser refroidir. Le poulet est prêt pour le pique-nique.

 

 

 

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Contents ’emploi Important Safety Instructions safety This Unit is Intended for Household USE onlyTable of Contentscontents SommaireTable des matièresLearning About YourlearningDeep Fryer FriteuseCaractéristiques de la friteuse YourdeepfryerDeepFryerPreparationpreparation Do not Immerse the Body of the Unit in WaterUsinguseYour Deep Fryer EmploiMode d’emploi de la friteuseAfter the Food IsfryingFried FritureEn fin de cuisson Outside Help absorbEntretienNettoyage de la friteuse Cleaning Entretien Soins Troubleshooting FriteuseladeRangementFritureGuide de cuisson Cooking GuidefryingIndex of Recipes Index DES RecettesAiles DE Poulet Style Buffalo Avec Trempette AU Bleu BUFFALO-STYLE Chicken Wings with Blue Cheese DIPFriture DE Calmars Calamari Fritti S QuidOignons Frits À LA Française Crunchy Onion RingsCrabmeat and Vegetable Empanadas Empanadas AU Crabe ET AUX LégumesBouchées DE Poulet Frit AU Poivre BitesArancini C AranciniCOD Assortiment DE Fruits DE MER Style Cape PlatterCoconut Shrimp Crevettes À LA Noix DE CocoSaucisses À LA Campagnarde Country Fair Corn DogsPicnic Perfect Fried Chicken Morceaux DE Poulet Frit Pour Pique -NIQUEChimichangas AU Porc ET AUX Haricots Noirs Pulled -PORK and Black Bean ChimichangasCroquettes DE Saumon Salmon CroquettesTempoura DE Légumes Tempura VegetablesPommes DE Terre ET Patates Frites French -FRIED Sweets and SpudsFrites À L’HUILE D’OLIVE ET AUX Fines Herbes Herbed Olive OIL Potato ChipsButtermilk Doughnuts Beignes AU BabeurreTartelettes Frites AU Citron Double Lemon Fried PiesFire ‘N Spice Pecans Pacanes ÉpicéesFried ICE Cream Fruit Fritters Beignets AUX FruitsAutres Recettes More Recipes More Recipes Autres Recettes One-Year Limited Warrantywarranty GarantieGarantie limitée de un an

3255-33, 3254-33 specifications

The Sunbeam 3254-33 and Sunbeam 3255-33 are innovative kitchen appliances designed to elevate cooking experiences in the modern home. Known for their versatility, these models combine state-of-the-art technology with user-friendly features to simplify meal preparation.

One of the standout characteristics of the Sunbeam 3254-33 and 3255-33 is their powerful heating capabilities. Equipped with robust heating elements, these appliances ensure quick and efficient cooking, minimizing the time required for meal prep. The adjustable temperature settings provide precise control, allowing users to achieve desired cooking results whether they are simmering sauces, steaming vegetables, or braising meats.

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In summary, the Sunbeam 3254-33 and 3255-33 exemplify the fusion of technology and practicality in kitchen appliances. With their powerful heating, user-friendly designs, multifunctional capabilities, safety features, and durability, these models stand out as essential tools for anyone looking to enhance their cooking experience. Whether you are preparing a quick weeknight dinner or a weekend feast, these appliances are designed to meet the demands of contemporary cooking with style and efficiency.
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