10
DF-1250T Deep Fryer
R E C I P E S
Parmesan Breaded Chicken Breasts
Serves 4
4 (4-5 oz. ea.) Split chicken breasts, boneless, skinless
1/4 Cup All-purpose flour
1-1/2 Tbsp. Cornstarch
2 tsp. Lemon & Herb seasoning
1 tsp. Baking powder
6 Tbsp. Milk
1 large Egg
1/2 Cup Seasoned dry bread crumbs
2 Tbsp. Grated Parmesan cheese
Preheat vegetable oil to medium, 350° F., until red light turns off.
Rinse chicken and trim any fat; pat dry.
Combine flour, cornstarch, seasoning and baking powder in a shallow bowl; stir until mixed. Stir milk and egg into
flour mixture. Measure bread crumbs and cheese into a flat dish; stir until mixed.
Place chicken pieces into milk mixture. Allow pieces to stand 5 to 10 minutes, turning over once; then set each piece
into crumb mixture, turning to coat evenly. Set each piece on a plate and repeat process until all chicken breasts are
breaded.
Raise basket. Open lid; place all four pieces in basket. Close lid; lower basket. Deep Fry 5-1/2 to 7 minutes until
breading is golden brown and internal temperature of each chicken piece reaches 160° F. on a meat thermometer.
Raise basket. Open lid; with tongs remove chicken pieces onto a cooling rack set over paper towel. Check internal
temperature; Deep Fry longer, if necessary.
Serve immediately.
Fresh Turkey Breast
Serves 4
1 (2-1/4 to 2-1/2 lb.) Fresh turkey breast, bone-in, skin-on
Preheat vegetable oil to low, 325° F., until red light turns off.
Rinse turkey breast and remove excess fat; pat dry.
Raise basket. Open lid; place turkey breast skin side down and bone up in basket. Close lid; lower basket. Deep Fry 28
to 33 minutes until skin is crispy brown and internal temperature of meat next to bone reaches 160° F. on a meat
thermometer. Raise basket. Open lid; with two meat forks, one at each end, remove turkey breast onto a cooling rack
set over paper towel. Check internal temperature; Deep Fry longer, if necessary.
Slice away from bone and serve hot.
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