T-Fal FR50AD50 Manual page 19

• In a large bowl, stir together coating ingredients. Place chicken wing
pieces in coating mixture and toss until well coated.
• Place fryer basket into hot oil. Carefully place about 8 chicken wing
pieces in fryer, one at a time. Cover fryer and cook for 10 to 12 minutes or
until chicken pieces are golden brown and chicken reaches 74ºC (165ºF)
on inside. Remove chicken wing pieces from fryer and drain on several
layers of paper towels. Repeat with remaining chicken wing pieces.
• In small bowl stir together all dressing ingredients. Serve chicken wings
with dill dressing. Refrigerate leftovers.
Buttermilk Onion Rings
Makes 6 servings
Ingredients:
– 1 gallon vegetable oil
– 1 to 2 large sweet yellow onions (about 1 pound), peeled, cut into
3/8-inch slices (rings)
– 2 cups buttermilk
– 3 tablespoon Dijon mustard
– 2 eggs, beaten
– ¼ cup corn starch
Breading:
– 2 cups Panko bread crumbs
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked pepper
Directions:
• In a large bowl, stir together onion rings, buttermilk, and Dijon mustard.
Set in refrigerator at least 1 hour.
• Meanwhile, place vegetable oil in fryer; cover and preset for onion rings
at 190ºC (375ºF).
• Place corn starch in pie plate. Place beaten eggs in second pie plate.
• In a large bowl stir, together all breading ingredients.
• To coat onion rings: One at a time, remove an onion ring from buttermilk
mixture. Coat with corn starch, then coat well with beaten egg. Next,
coat with breading mixture; set breaded rings on cooling rack. Repeat
with remaining onion rings.
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