Owner`s manual

Louisiana Wildly Wicked Boneless Buffalo Wings

Prep Time: 10 minutes

Cook Time: 7 minutes

Yield: 1 lb.

Ingredients:

Cajun Injector® Cottonseed Oil

1 lb. Boneless, Skinless Chicken Breast

1 bag Cajun Injector® Chicken Fry Mix

1/2 cup Louisiana Brand Wildly Wicked Wing Sauce

1/2 cup Ranch dressing

1/2 cup Blue Cheese dressing

10 Celery Stalks

Method:

Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Cut chicken breasts into chunks about

1”squares and batter according to the directions

on the bag

. Fry until golden brown, remove, and drain on

paper towels. Toss chicken in wing sauce and coat evenly. Serve with ranch and blue cheese dressing

and celery sticks.

Incredible Corn Dogs

Prep Time: 15 minutes

Cook Time: 3 minutes

Yield: 16 servings

Ingredients:

Cajun Injector® Cottonseed Oil

1-1/2 cups Cornmeal

1 cup All-purpose flour

1/2 cup Sugar

2 tsps. Baking powder

1-1/2 tsps. Salt

3/4 tsps. Black pepper

2 Large eggs

1/4 cup Cajun Injector® Creole Butter Recipe Marinade

3/4 cup Half-and-half

2 (12 oz.) Package hot dogs (regular size)

16 (10 oz.) wooden skewers

Creole mustard for dipping

Method:

Preheat oil to 400˚F in electric fryer, or 350˚F in

propane fryer. Co

mbine cornmeal, flour, sugar, baking

powder, salt, and pepper; stir well with a whisk. In another bowl combine eggs, marinade, and half-and-

half. Stir well. Combine cornmeal mixture and egg mixture. Mix until dry ingredients are moistened. Pat

hot dogs dry with paper towels. Secure hot dogs onto wooden skewers. Dip into batter, coating all sides

well. Fry a few hot dogs at a time for 3 minute

s or until golden. Remove from hot oil and drain on paper

towels. Serve warm with Creole mustard.