11
When ready to cook, drain chicken and pat completely dry. Heat oil
in Cuisinart
TM
Professional Deep Fryer to 375°F (190°C). Dip the
drained and dried chicken strips in buttermilk and roll in flour to
coat well. Place the strips on a plate. Carefully place the chicken
strips in the hot oil in batches. Cook, turning once, for about 3 to 4
minutes per side. Drain on layers of paper towels and serve with
honey mustard sauce.
DEEP FRYING GUIDE –
Fresh or Uncooked Foods
Fresh indicates food prepared from a recipe or purchased fresh,
not frozen. Read package label to determine if prepared, pack-
aged foods are NOT precooked. If frozen, do not thaw; place foods
directly from package into preheated oil. If there are ice granules
around prepared foods, set pieces on a paper towel and pat dry.
Moist vegetables will cause the oil to splatter.
Frying times may vary because of food temperature, quantity and
size of pieces. Best results are obtained when food is cooked in
small batches and size of pieces is uniform. Check deep fried
foods at the shortest times given; deep fry until heated through.
Low heat 325°F (160°C)
Turkey thighs, bone-in, skin-on . . . . . . . . . . . . . . . . . .20 – 22 min.
Turkey breast, bone up, skin down . . . . . . . . . . . . . . . 30 – 35 min.
Breaded eggplant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 – 6 min.
Breaded portabella mushrooms . . . . . . . . . . . . . . . . . . 4½ – 5 min.
Medium heat 350°F (180°C)
Frozen chicken nuggets . . . . . . . . . . . . . . . . . . . . . . . . 5½ – 6 min.
Breaded chicken tender . . . . . . . . . . . . . . . . . . . . . . .3½ – 4½ min.
Breaded, boneless chicken breasts . . . . . . . . . . . . . . . 5½ – 6 min.
Breaded bone-in pork chops . . . . . . . . . . . . . . . . . . . . 7½ – 8 min.
Egg rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 min.
Chimichangas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 – 7½ min.
Large shrimp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 – 2 min.
High heat 375°F (190°C)
Red potato chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 - 3 min.
Yam potato chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 – 2½ min.
American fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 – 6 min.
Thin french fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 – 3½ min.
Thick french fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3½ – 4 min.
Curly french fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4½ – 5 min.
Egg rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6½ – 7 min.
10
BETTER THAN FAST FOOD
FRENCH FRIES
Makes about 6 servings
peanut or vegetable oil for frying
2
russet potatoes
kosher salt and freshly ground pepper to taste
Heat oil in Cuisinart
TM
Professional Deep Fryer to 325°F (160°C).
Cut potatoes into french fry-cut uniform sticks (about 6 x 6 mm) or
into slices ¼ inch (6.35 mm) or less thick. As you cut, place the
potatoes in a bowl of ice water to keep them from turning brown.
Drain and dry the potato strips completely and thoroughly. They
cannot be at all wet, or the oil will spatter and spit. Fry the
potatoes in small batches. Cook for about 3 minutes, remove and
drain on layers of paper towels.
Increase temperature of oil to 375°F (190°C). In small batches
again, fry the potatoes for a second time, this time about 4
minutes, until golden and crispy. Drain on fresh layers of paper
towels. Season to taste and serve immediately. Seasoning
suggestions: herb blends, Cajun or Creole seasonings, and chili
powder.
CRISPY CHICKEN FINGERS WITH
HONEY MUSTARD SAUCE
Makes 6 servings
3
tablespoons (45 ml) kosher salt
3
tablespoons (45 ml) brown sugar
1
cup (250 ml) boiling water
12
ice cubes
4
skinless, boneless chicken breast halves
1
cup (250 ml) unbleached, all-purpose flour
½
teaspoon (2 ml) kosher salt
¼
teaspoon (2 ml) freshly ground pepper
¼
teaspoon (2 ml) paprika
¼
teaspoon (2 ml) granulated garlic powder
¾
cup (175 ml) buttermilk or regular milk
Honey Mustard Sauce
½
cup (125 ml) honey
¼
cup (50 ml) Dijon mustard (regular or grainy)
Combine salt, sugar and boiling water in a medium-large heat-
proof bowl. Stir until sugar and salt are completely dissolved. Add
ice. Cut chicken into ½ x 2-inch (1.25 x 5 cm) strips. Place cut
chicken in the chilled brine mixture and refrigerate for 30 to
60 minutes.
Combine the flour with the salt, pepper, paprika, and granulated
garlic in a shallow bowl. Blend honey and mustard to make honey
mustard sauce.
