12
12
-
Canola oil, for frying
4
boneless, skinless chicken breasts
1 cup
bread crumbs
1 teaspoon lemon juice
1 tablespoon dried basil leaves
1 cup
flour
½ teaspoon salt and pepper
½ cup
milk
1 cup
vegetable oil
Cut the chicken in to even strips, about 1 inch wide and 1 inch
thick. Marinate chicken with salt, pepper, basil leaves and lemon
juice for about 30 minutes.
Preheat oil to 350°F. Coat chicken breasts evenly with flour and
bread crumbs.
Deep fry chicken strips at 350°F for 8-10 minutes. Let drain in the
basket and serve with honey mustard or sweet and sour sauce.
RECIPES
RECETAS
-
Aceitede
canolapara
freír
14
camaronesgrandes
concáscara
1cucharadita
desal
½cucharadita
depimienta
blanca
3cucharaditas
dealmidón
demaíz
1cucharadita
devino
dearroz
japonés
Quitelas
entrañasde
loscamarones
cortandouna
hendiduraen
la
cáscara,en
laparte
traseradel
camarón.Condimente
los
camaronescon
vinode
arrozy
saly
déjelosmacerar
durante20
minutos.
Precalienteel
aceitea
350°F.Espolvoree
uniformemente
los
camaronescon
almidónde
maíz.Agregue
loscamarones
alcanasto
parafreír.
Sumerjael
canastoen
elaceite.
Fríadurante
4a
5minutos
ohasta
quelos
camaroneshayan
adquiridoel
colordeseado
yestén
crujientes.Deje
queescurran
enel
canastoy
luegoseque
contoallas
depapel.
Decorecon
hojasde
lechugay
rodajasde
limón.
-
Canola oil, for frying
14
large shrimp, in the shell
1 teaspoon salt
½ teaspoon white pepper
3 teaspoons corn starch
1 teaspoon rice wine vinegar
De-vein shrimp by cutting a slit on the shell along the back of
shrimp. Season shrimp with rice wine and salt and let it sit about 20
minutes.
Preheat oil to 350°F. Evenly dust each shrimp with cornstarch. Add
shrimp to the frying basket, lower basket into oil. Fry 4-5 minutes or
until shrimp has reached desired doneness, color and crispness.
Let drain in the basket then pat dry with paper towels. Garnish with
lettuce leaves and lemon slices.
-
Aceitede
canolapara
freír
4
pechugasde
pollodeshuesado
ysin
piel
1taza
depan
rallado
1cucharadita
dejugo
delimón
1cucharadita
dehojas
dealbahaca
seca
1taza
deharina
½cucharadita
desal
ypimienta
½taza
deleche
1taza
deaceite
vegetal
Corteel
polloen
tiritasuniformes
de1
x2
pulg.aproximadamente.
Adobeel
pollocon
sal,pimienta,
hojasde
albahacay
jugode
limón
durante30
minutos.
Precalienteel
aceitea
350°F.Reboce
laspechugas
depollo
con
harinay
panrallado.
Fríapor
inmersiónlas
tiritasde
polloa
350°F
durante8
a10
minutos.Deje
queescurran
enel
canastoy
sírvalas
conmostaza
ala
mielo
salsaagridulce.
Fried Chicken Tenders:
Fried Jumbo Shrimp:
Trozostiernos
depollo
frito:
Camaronesgrandes
fritos:
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