12
PORK CHOPS
3/4 cup all-purpose four
1 cup water
1/4 cup cornstarch
6 pork chops
2 tsp baking powder
2 cups bread crumbs, dry-fine
1 tsp salt
340°F
8-10 minutes
6 servings
R e m ove fryer basket from fryer before preheating. Combine first 5 ingredients until
s m o o t h . Dip pork chops into batter coating thoroughly, then coat with bread cru m b s.
Place pork chops into oil using a heat resistant metal spoon.
CHICKEN FRIED CHICKEN
1
1
⁄
2
cups all-purpose four
2 eggs, lightly beaten
2 tsp salt
1/4 cup milk
1/2 tsp pepper
4 chicken breast, boneless-skinless
370°F
8-12 minutes
4 servings
R e m ove fryer basket from fryer before preheating. Combine all dry ingredients together.
Combine all liquid ingredients together. Dip chicken breast into liquid mixture and then
flour mixture. R e p e a t . Using a heat resistant metal spoon place chicken into oil. S e rve
with milk grav y.
CHICKEN CROQUETTES
16-18 oz can cooked
1/4 tsp salt
chicken*, drained
1/4 tsp pepper
1 cup onion, finely chopped
1/8 tsp of paprika
3 TBL butter
1/8 tsp of nutmeg
1/4 cup all-purpose flour
1/2 cup chicken broth
1/3 cup milk
1 cup bread crumbs, dry-fine
1 TBL dried parsley
2 eggs, lightly beaten
1 tsp lemon juice
2 TBL water
Combine chicken and onion, set aside. In a sauce pan, melt bu t t e r, add flour and bl e n d
until smooth. Add chicken broth and milk. Cook until thick . R e m ove from h e a t . Stir in
p a r s l ey, lemon juice, salt, pepper, nutmeg and papri k a . Add chicke n m i x t u r e and mix
we l l . Chill at least 1 hour.
350°F
2-3 minutes
24 balls
Roll into 1-1
1
⁄
2
inch balls. Mix egg and wa t e r. Dip each ball into egg mixture and roll in
bread cru m b s. Place in fryer baske t .L ower fryer basket into oil.
*Or substitute any other pre-cooked meat or seafo o d .
