65029 MW
R E C I P E S
Parmesan Breaded Chicken Breasts
Serves 4
4
1-1/2 Tbsp. Cornstarch
2 tsp. Lemon & Herb seasoning
1 tsp. Baking powder
6 Tbsp. Milk
1 large Egg
1/2 Cup Seasoned dry bread crumbs 2 Tbsp. Grated Parmesan cheese
Preheat vegetable oil to medium, 350° F., until red light turns off.
Rinse chicken and trim any fat; pat dry.
Combine flour, cornstarch, seasoning and baking powder in a shallow bowl; stir until mixed. Stir milk and egg into flour mixture. Measure bread crumbs and cheese into a flat dish; stir until mixed.
Place chicken pieces into milk mixture. Allow pieces to stand 5 to 10 minutes, turning over once; then set each piece into crumb mixture, turning to coat evenly. Set each piece on a plate and repeat process until all chicken breasts are breaded.
Raise basket. Open lid; place all four pieces in basket. Close lid; lower basket. Deep Fry
Serve immediately.
Fresh Turkey Breast
Serves 4
1
Preheat vegetable oil to low, 325° F., until red light turns off.
Rinse turkey breast and remove excess fat; pat dry.
Raise basket. Open lid; place turkey breast skin side down and bone up in basket. Close lid; lower basket. Deep Fry 28 to 33 minutes until skin is crispy brown and internal temperature of meat next to bone reaches 160° F. on a meat thermometer. Raise basket. Open lid; with two meat forks, one at each end, remove turkey breast onto a cooling rack set over paper towel. Check internal temperature; Deep Fry longer, if necessary.
Slice away from bone and serve hot.
10 |
