Rival CZF725-CN Beer Batter for Fish or Chicken, Deep Fried Chicken, Hush Puppies, Chicken Kiev

CZF725-CN_07EFM1.qxd 3/19/07 9:26 Page 15

	RECIPES
BEER BATTER FOR FISH OR CHICKEN
2 eggs (separated)	1⁄4 teaspoon ground black pepper
1 tablespoon oil or butter	3⁄4 cup flat beer
1 teaspoon salt	11⁄3 cup all-purpose flour

Preheat oil to 375° F / 190°C for chicken or 320° F / 160°C for fish. Beat egg yolks with oil/butter, salt and pepper.Alternately add the beer and flour to mixture. Beat ingredients well and refrigerate for 3 to 12 hours. When you are ready to use mixture, carefully fold in 2 stiffly beaten egg whites.

Coat fish or chicken lightly with flour then dip into beer batter. Place fish in raised fryer basket. Close Lid and lower basket into oil. Fry fish for 10 minutes or until golden brown. Fry chicken 5 - 8 minutes until brown and fully cooked. Remove basket from oil and drain. Open Lid and place on a plate covered with paper towels to absorb excess oil.

DEEP FRIED CHICKEN

1 fryer chicken (21⁄2 lbs.), cut up	1⁄4 teaspoon salt
11⁄2 cup all-purpose flour	11⁄4 cup milk
1 teaspoon seasoned salt

Preheat oil to 375° F / 190°C. Combine flour and seasonings. Dip chicken pieces in flour, then milk, then flour again. Fry for 20 minutes or until golden brown and done.

HUSH PUPPIES

13⁄4 cup cornmeal		1⁄2	tsp. garlic salt
1⁄2	cup all purpose flour	1⁄2	cup chopped onion
3⁄4	tsp. baking soda	1 cup buttermilk
1⁄2	tsp. salt	1 egg

1 tsp. sugar

Preheat oil to 375° F / 190°C. Sift together cornmeal, flour, baking soda, salt, sugar and garlic salt.Add onions. Combine egg and buttermilk, then add to dry ingredients, stirring until mixture is moist. Drop batter by teaspoonfuls into deep hot oil, (basket should already be lowered) frying only a few at a time.Turn hush puppies once and cook until golden brown. Remove and drain on paper towels.

RECIPES

CHICKEN KIEV

4 whole boneless, skinless chicken breasts	1 stick butter or margarine
1 tablespoon chopped onion	1⁄2 cup flour
1 tablespoon chopped parsley	1 egg, beaten
11⁄2 teaspoon salt	1 cup fine, dry bread crumbs

Preheat oil to 375° F / 190°C. Place chicken breasts between two pieces of plastic wrap. Pound with wooden mallet to flatten to 1⁄4-inch thick. Remove plastic. Combine onion, parsley and salt and sprinkle on chicken. Cut butter into 8 pieces. Place a piece of butter on seasoned chicken toward one end. Roll as jelly roll, starting at end with butter, tucking in sides of meat. Press to seal well. Secure with toothpicks. Dust with flour, dip in beaten egg, then roll in bread crumbs. Chill rolls of chicken thoroughly (at least one hour).Place rolled chicken in a single layer in fry basket. Lower and cook 5 minutes or until brown.To test for doneness, remove a piece of chicken from the oil. When fork can be inserted with ease, chicken is done.

QUICK DOUGHNUTS

Refrigerated can of biscuits	1⁄2 cup sugar
2 tablespoons ground cinnamon

Preheat oil to 375° F / 190°C. Take each biscuit and flatten slightly with palm of hand. With finger, punch holes in center of each biscuit to shape into doughnuts. Place into raised frying basket. Close Lid and lower basket into oil. Fry for 2 minutes turning once. Remove basket from oil and drain. Open Lid and place on a plate covered with paper towels to absorb excess oil. Sprinkle with cinnamon and sugar. Serve warm.

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