Recipes - Wolfgang Puck BDFR1000 Use And Care Manual

Recipes

18
Fried Chicken
4 servings
INGREDIENTS
1 (2 1/2 pound) chicken
Salt and pepper
Vegetable oil, for frying
2 cups flour
3 eggs
4 cups panko (rice breadcrumbs) or breadcrumbs
1 cup parsley leaves
2 lemons
METHOD
1. Cut chicken into 8 pieces. Remove the skin but not the bones. Season
generously with salt and pepper.
2. Preheat the Deep Fryer to 350°F. On three separate soup plates, put
the flour, eggs and breadcrumbs, and dip chicken pieces one at a
time, first in flour, then eggs, and finally breadrumbs. Shake off excess
crumbs.
3. Fry chicken pieces in batches for about 12 to 14 minutes until nice and
brown. Turn after 7 minutes. Drain on paper towels.
4. Fry the parsley for about 30 seconds. Remove, drain on paper towels,
then sprinkle over chicken.
PRESENTATION
Divide onto 4 plates. Sprinkle with parsley and serve with half a lemon.
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