GE 168952 - Manual (Page 6)

Deep fried Chicken
1 fryer chicken (2 1 ⁄
2
lbs.), cut up 1 ⁄
4
teaspoon salt
1 1 ⁄
2
cup all-purpose flour 1 1 ⁄
4
cup milk
1 teaspoon seasoned salt
Preheat oil to 360° F. Combine flour and seasonings. Dip chicken pieces in flour,
then milk, then flour again. Fry for 20 minutes or until golden brown and done.
Chicken Kiev
4 whole boneless, skinless chicken breasts 1 stick butter or margarine
1 tablespoon chopped onion 1 ⁄
2
cup flour
1 tablespoon chopped parsley 1 egg, beaten
1 1 ⁄
2
teaspoon salt 1 cup fine, dry bread crumbs
Preheat oil to 360° F. Place chicken breasts between two pieces of plastic wrap.
Pound with wooden mallet to flatten to
1 ⁄
4
-inch thick. Remove plastic. Combine
onion, parsley and salt and sprinkle on chicken. Cut butter into 8 pieces. Place a
piece of butter on seasoned chicken toward one end. Roll as jelly roll, starting at
end with butter, tucking in sides of meat. Press to seal well. Secure with toothpicks.
Dust with flour, dip in beaten egg, then roll in bread crumbs. Chill rolls of chicken
thoroughly (at least one hour). Place rolled chicken in a single layer in fry basket.
Lower and cook 5 minutes or until brown. To test for doneness, remove a piece of
chicken from the oil. When fork can be inserted with ease, chicken is done.
Hush Puppies
1 3 ⁄
4
cup cornmeal 1 ⁄
2
teaspoon garlic salt
1 ⁄
2
cup all purpose flour 1 ⁄
2
cup chopped onion
3 ⁄
4
teaspoon baking soda 1 cup buttermilk
1 ⁄
2
teaspoon salt 1 egg
1 teaspoon sugar
Preheat oil to 375° F. Sift together cornmeal, flour, baking soda, salt, sugar and
garlic salt. Add onions. Combine egg and buttermilk, then add to dry ingredients,
stirring until mixture is moist. Drop batter by teaspoonfuls into deep hot oil,
(basket should already be lowered) frying only a few at a time. Turn hush puppies
once and cook until golden brown. Remove and drain on paper towels.
Quick doughnuts
refrigerated can of biscuits 1 ⁄
2
cup sugar
2 tablespoons ground cinnamon
Preheat oil to 375° F. Take each biscuit and flatten slightly with palm of hand. With
finger, punch holes in center of each biscuit to shape into doughnuts. Fry 2
minutes, turning once. Remove from fat and drain on paper towels. Roll
doughnut in mixture of cinnamon and sugar. Serve warm.
French-Fried Shrimp
2 pounds fresh or frozen shrimp in shells 1 ⁄
4
teaspoon pepper
3 ⁄
4
cup flour 1 beaten egg
1 ⁄
3
cup yellow cornmeal 3 ⁄
4
cup cold water
1 ⁄
2
teaspoon salt 2 tablespoons oil
1 ⁄
2
teaspoon sugar
Thaw shrimp if frozen. Peel shrimp, leaving the last few sections before the tails
and the tails intact. Devein shrimp. Rinse shrimp, pat dry. Set aside.
Stir together flour, cornmeal, sugar, salt and pepper. Make a well in the center.
Combine egg, cold water and the 2 tablespoons oil; add to dry ingredients. Beat
with a rotary beater till smooth. Dip shrimp into batter. Fry shrimp a few at a time
for 2 to 3 minutes or till golden brown. Remove and drain.
Fried Onion Rings
3 ⁄
4
cup flour 1 tablespoon oil
2 ⁄
3
cup milk 1 ⁄
4
teaspoon salt
1 egg 4 medium yellow or white onions;
sliced 1 ⁄
4
-inch thick
In a bowl combine flour, milk, egg, 1 tablespoon oil and 1⁄4 teaspoon salt.
Beat until smooth. Separate onions into rings. Using a fork, dip onion rings into
batter; drain off excess batter. Fry onion rings, a few at a time for 2 to 3 minutes or
till golden. Remove and drain.
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GE168952.03.NA.OMI_428_0950 1/24/03 11:00 AM Page 10