32 • NuWave PIC2 Complete Cookbook
• 33
Fried Chicken PIC Style
Serves: 1-2
1½ pounds bone-in chicken pieces
(breasts, thighs, and drumsticks)
2/3 cup all-purpose flour
3 teaspoons poultry seasoning or
paprika
3 teaspoons dried basil or marjoram
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black or white pepper
7 cups canola or vegetable oil
Directions:
1. Combine flour and all spices in
4-quart plastic container. Shake to
evenly mix ingredients.
2. Add canola or vegetable oil to
3.5-quart pot.
3. Heat over Medium-High (375°F) for
5 minutes.
4. Add chicken pieces to seasoned
flour, shaking plastic container each
time to coat.
5. Cook legs and thighs for 12 minutes
per side; breasts for 15 minutes per
side.
6. Cook chicken until internal
temperature reaches 180°F for legs
and thighs; 170°F for breasts.
Tip: Be careful not to overcrowd pan.
If necessary, cook in two or three
batches.
• This recipe can be altered to fry 4
pounds of chicken. To do so,
double the dry seasoning and
increase flour to 3 cups.
Seafood
Tips for Seafood
•
Always smell seafood prior to
purchase to ensure freshness.
•
When buying whole fish, make
sure eyes are clear. Cloudy eyes
typically signify older fish.
•
Rinse seafood prior to cooking.
•
Thaw in refrigerator on lowest
shelf. If there is a spill, other foods
won’t be contaminated.
•
Peeling shrimp? Use fresh lemon
juice to remove lingering smell from
hands.
•
The perfect temperature for melting
butter is 100°F (Low).
Cooked Seafood Guidelines
Whole Fish
Flesh should be opaque
and ready to flake.
Shrimp
Flesh is opaque and
shell turns from red to pink.
Scallops
Flesh turns opaque
Lobster Tails
Flesh turns opaque and
outside shell turns red.
