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65030 MW DF-1241 #66238 10/25/01 2:37 PM Page 10 Sally Mercury:65946 Metalware books:66238:
Serves 4
20 oz. (12 pieces) Chicken tenders*
3 Tbsp. All-purpose flour
1 large Egg
1 Tbsp. Milk
1/2 Cup Seasoned dry bread crumbs
Preheat vegetable oil to medium, 350° F., until red light turns off.
Rinse chicken; pat dry.
Spoon flour into a flat dish. Combine egg and milk in a small bowl; whisk to blend. Measure breadcrumbs into a flat dish.
With tongs dip each chicken tender into flour, turning to coat; then into egg mixture and then into breadcrumbs,
turning to coat evenly. Set each tender on a tray and repeat process until all tenders are breaded.
Raise basket. Open lid; place tenders in basket. Close lid; lower basket. Deep Fry 3-1/2 to 4-1/2 minutes until evenly
browned and cooked through. Raise basket. Open lid; with tongs remove pieces onto a cooling rack set over paper
towel.
Serve immediately.
*If fresh chicken tenders are not available, slice one split chicken breast into 3 equal long slices. Two whole or 4 split
breasts will equal 12 tenders.
Serves 4
4 (4-5 oz. ea.) Split chicken breasts, boneless, skinless
1/4 Cup All-purpose flour
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 5-1/2 to 7 minutes until
breading is golden brown and internal temperature of each chicken piece reaches 160° F. on a meat thermometer.
Raise basket. Open lid; with tongs remove chicken pieces onto a cooling rack set over paper towel. Check internal
temperature; Deep Fry longer, if necessary.
Serve immediately.
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