Use and Care Manual

1010
Recipes
Spicy Chicken Strips
1 cup buttermilk
1½ tablespoons hot pepper sauce
1 teaspoon salt
½ teaspoon black pepper, divided
1 pound boneless, skinless chicken
breasts, cut into ¾-inch strips
¾ cup panko bread crumbs
½ teaspoon salt
¼ teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
Combine buttermilk, hot sauce, salt, and
¼ teaspoon black pepper in a shallow bowl.
Add chicken strips and refrigerate for at
least 2 hours. Combine bread crumbs, salt,
remaining black pepper, and cayenne pep-
per in another shallow bowl; stir in oil.
Remove chicken strips from marinade and
discard marinade. Drop strips, a few at a
time, into crumb mixture. Press crumbs
onto strips for even and secure coating.
Place a single layer of chicken strips,
about half, in basket. Cook at 350° for 12
minutes. Cook remaining strips when rst
batch is complete.
8 servings (serving size = 2–3 strips)
Herb Roasted Chicken
½ to 1 tablespoon olive oil
1 teaspoon dried rosemary, crushed
1 teaspoon dried parsley
1 garlic clove, minced
¼ teaspoon salt
⅛ teaspoon black pepper
1 3 to 3½-pound chicken
Combine oil, rosemary, parsley, garlic, salt,
and pepper in a small bowl. Rub oil mix-
ture over the entire chicken. Place chicken
in the basket, breast side down. Cook at
350° for 1 hour, ipping halfway through
cooking. Allow chicken to rest in basket for
10 minutes before removing to carve.
4 servings (serving size = 4 ounces)
Parmesan Coated Chicken Breasts
¼ cup panko bread crumbs
¼ cup grated Parmesan cheese
¼ teaspoon dried basil
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 boneless, skinless chicken breasts
Combine bread crumbs, cheese, and basil
in a small, shallow bowl. Add oil and stir
until thoroughly combined. Combine mus-
tard and Worcestershire sauce in a small
bowl. Spread mustard mixture over both
sides of each chicken breast. Place chicken
in bowl with crumb mixture and press coat-
ing onto each side of each breast for even
and secure coating. Place chicken in basket.
Cook at 350° for 21–25 minutes, ipping
halfway through cooking.
2 servings