Chicken Fingers
1 lb. (450 g)
boneless chicken breasts
2 cups (500 ml)
milk
2 eggs
1-1/2 cups (375 ml) all purpose flour
2/3 cup (170 ml)
parmeasan cheese
1 tsp. (5 ml)
chili spice
2 tsp. (10 ml)
oregano
2 tsp. (10 ml)
basil
2 tsp. (10 ml)
garlic powder
Cut chicken into strips. Combine milk and egg. Place chicken strips in mixture
and soak for 30 minutes. Combine flour and remaining ingredients in a plastic
bag. Remove chicken strips from mixture and let excess moisture drip off.
Add a few chicken strips at a time to the plastic bag and shake. Place chicken
strips on a platter and chill in the refrigerator for several hours.
Follow directions in the How to Use section and slide the Temperature Control
Knob to 180°C/350°F.
Place chicken strips a few at a time into the hot oil. Fry until golden brown
and crispy. Drain then place on paper towels.
Fried Cheese
1/2 lb. (225 g)
Gruyère or Mozzarella Cheese
1/2 cup (125 ml)
all purpose flour
2 eggs, beaten
1 cup (250ml)
seasoned breadcrumbs
Cut cheese into 1" (2.5 cm) cubes. Dust with flour then dip in beaten egg
and then into breadcrumbs. Press crumbs onto cheese then dip again into
egg and breadcrumbs. Place in the refrigerator until ready to cook. Cheese
must be kept cold or it will melt too quickly.
Follow directions in the How to Use section and slide the Temperature Control
Knob to approximately 190°C/375°F.
Cook for 2 – 3 minutes, turning once until golden brown. Drain then place on
paper towels.
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