Hamilton Beach 35015 - Manual (Page 10)

10
Buffalo Chicken Wings
24 chicken wings
4 tablespoons butter
2 tablespoon distilled white vinegar
Heat oil to 375ºF. Place 1 layer of wings into the fryer basket and carefully lower
basket into the preheated oil. Deep fry chicken wings in oil until done, (about 10
minutes), Remove from fryer, drain on paper towels.
In a large saucepan, over medium heat, melt butter. Add vinegar, hot sauce, salt
and pepper, stir. Add cooked chicken to sauce and stir over low heat to coat. The
longer the wings simmer in the sauce, the hotter they will be. Remove from sauce
and serve while warm. Makes 4 servings.
Chicken Fingers
3 pounds skinless, boneless chicken
breast halves, cut into 1 ⁄
2
inch strips
1 egg, beaten
1 cup buttermilk
1 ⁄
2
teaspoons garlic powder
1 cup all-purpose flour
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the
egg, buttermilk and garlic powder. Pour mixture into bag with chicken, seal and
gently shake to coat. Refrigerate at least 2 hours or over night.
In another large, resealable plastic bag, mix together the flour, bread crumbs, salt,
paprika, pepper and baking powder. Remove chicken from refrigerator, and drain.
Place chicken in flour mixture bag. Seal, and gently shake to coat.
Heat oil to 375ºF. Place 1 layer of breaded chicken strips into the fryer basket and
carefully lower basket into the preheated oil. Fry until golden brown and juices run
clear (2 to 3 minutes). Drain on paper towels. Makes 6 servings.
Fried Chicken
1 (4-pound) whole chicken cut into
8 pieces
1 cup all-purpose flour
1 teaspoon paprika
In a large resealable plastic bag, combine flour, paprika, poultry seasoning, salt
and pepper. Wash chicken and place 2 to 3 pieces to the flour mixture. Shake
bag gently to coat chicken, remove from bag and let set for 10 minutes.
Heat oil to 375ºF. Place 1 layer of chicken into the fryer basket and carefully
lower basket into the preheated oil Fry until meat has reached and internal
temperature of 180ºF. and breading is golden brown (about 20 minutes). Drain
on paper towels. Makes 8 servings.
1 cup seasoned breadcrumbs
1 teaspoon salt
1 teaspoon paprika
1 ⁄
4
teaspoon black pepper
1 teaspoon baking powder
1 cup hot pepper sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 ⁄
2
teaspoon salt
1 teaspoon ground black pepper
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