Crunchy Eggplant Fries; Barbeque Chicken - Cook's Companion CC7115 User Manual

Crunchy Eggplant Fries

Serves 2
1 large eggplant
1 large egg, beaten
2 tablespoons milk
2 cups seasoned panko bread crumbs
½ cup shredded Italian cheese blend
non-stick spray
marinara for dipping
1.
Peel the eggplant and slice lengthwise into ½-inch slices. Then cut
them into quarter-inch strips.
2.
In a shallow glass or baking dish beat egg and milk together.
3.
In another dish combine panko and cheese.
4.
Dip each piece of eggplant in egg mixture then press into panko
mixture, coat both sides well.
5.
Place an even layer of eggplant in the basket, do not overcrowd,
and spritz with non-stick spray.
6.
Put the basket and pan into the AIR FRYER.
7.
Set temperature to 400 degrees, set the timer for 5 minutes.
8.
Once cooking is complete, remove. Repeat with remaining eggplant.
9.
Serve warm with marinara sauce for dipping.
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Barbeque Chicken

Serves 1–2
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon dry mustard
¼ teaspoon paprika
½ teaspoon garlic powder
1 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon ketchup
1 tablespoon molasses
2–3 chicken thighs
1.
Place all ingredients except for the chicken into a bowl, mix well.
2.
Add the chicken and let it marinate for at least 30 minutes.
3.
Place the rack* in the AIR FRYER basket.
4.
Place the chicken on the rack, basting with some of the marinade.
5.
Put the basket with rack into pan, then put them into the AIR FRYER.
6.
Set temperature to 380 degrees and the timer to 15 minutes.
7.
When cook time is complete, flip the chicken and baste with marinade.
8.
Set timer for 10 minutes longer.
* Accessory items are sold separately and are not included.
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