User guide

10
Recipes
Fried Chicken Strips with BBQ Sauce
• 2 lbs. boneless, skinless chicken breasts
• or chicken tenders
• 2.5 - 3.0 liters canola oil for frying
• 3 eggs
• 1 cup all-purpose our
• 2 cups panko bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon lemon-pepper
• 1/2 teaspoon cayenne
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Marinade
• 1 quart buttermilk
• 1/2 tablespoons salt
• 1/2 tablespoons sugar
• 2 cloves garlic peeled and crushed
1. Preheat oil to 340º F.
2. Cut the chicken breasts into long strips and set aside.
3. Place our in gallon-size locking plastic bag.
4. Combine the buttermilk and marinade ingredients in a large nonreactive bowl. Mix well.
5. Immerse the chicken strips in the marinade, mix well, cover tightly, and refrigerate for at least 4
hours or up to 24 hours.
6. Beat the 3 eggs in a shallow bowl.
7. Add our into another separate dish.
8. Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper,
cayenne, salt and pepper.
9. Place the chicken strips into the our bag, shake well to coat. Remove from bag and shake off
excess our.
10. Dip oured chicken strips into the beaten eggs.
11. Dredge egg-dipped chicken strips into the seasoned panko.
12. Using oven mitts and heat-resistant tongs, place battered chicken into the fryer basket.
13. Fry 3 to 5 minutes, watching the browning process through the viewing window.
14. Using the tongs, turn chicken. Allow to cook for another 4 to 5 minutes until done.
15. Always use the fry basket to lift chicken out of the oil; hook the basket to the rim and allow oil to
drain. Then remove chicken from the fry basket and onto a plate of absorbent paper towels.
16. Serve with your favorite BBQ sauce.
SO-311713_13401_BELLA 3.5L Deep Fryer IM.indd 10 2014-05-26 8:43 AM