Breville the Quick Fry BDF200 Instruction Booklet page 28

PAge heAder..... RECIPES
SOUTHERN STyLE CHICKEN
Serves 4
INGREDIENTS
3 litres oil for deep frying
1 cup flour
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons mild paprika
8 chicken pieces (drumsticks, wings)
2 eggs, beaten
2 tablespoons milk
METHOD
1. Fill deep fryer with oil and preheat to
170°C.
2. Sift flour, salt, pepper and paprika into a
bowl. Coat chicken pieces in combined
beaten egg and milk then flour mixture.
3. Deep fry in two batches until cooked
and golden, approximately 15 minutes
allowing oil to reheat between each
batch. Drain on absorbent paper..
Serve with steamed corn and a tossed salad.
NOTE
To quicken cooking time, steam the
chicken pieces first before crumbing.
SHOESTRING FRIES
Serves 4
INGREDIENTS
3 litres of oil for deep frying
4 potatoes
METHOD
1. Fill deep fryer with oil and preheat to
160°C.
2. While waiting for oil to heat, peel and
cut potatoes into thin straws and soak in
water to prevent discolouration. When
ready to cook, drain potatoes and pat dry
with absorbent paper.
3. Deep fry potato straws in two batches for
3–4 minutes, drain and place on a tray
with absorbent paper.
4. Increase temperature to 190°C and re-
cook the fries for 3–4 minutes to finish.
NOTE
Allow oil to thoroughly reheat and
potato straws to drain thoroughly in
between frying. Frying twice will give
a crisper result.
TIP
Use "baking" potatoes for deep frying
(ie desiree and pontiac potatoes).
New potatoes are not recommended
due to their high water content.
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