I am wondering if anyone has deep fried chicken strips (aka: chicken breasts cut into strips) in the turkey deep fryer? I am planning a very large dinner event, and would like to be able to put quite a bit of this on the table at one time. I wont have access to any other sort of deep fryer, and would like to have a good, easy simple coating mix premade, or something along that line. I can get the chicken cut up easy enough, but will the deep fryer work for this procedure? I am cooking for approximately 125-140 people, and it gets bigger each year. If anyone has any ideas for a quik, simple yet tasteful coating mix, I could sure use some ideas!!
There are a few threads that may help you. We have COOKING FOR A CROWD recipes that are posted in the RECIPE EXCHANGE; also there are recipes in a thread called HEAT UP THE DEEP FRYER in the RECIPE EXCHANGE. Go to the Recipe Exchange and hit the search and type in one of those titles and you will be directed to the recipes.
Here’s more coating mix recipes -
Shake It and Bake It
1 cup flour
1 cup cornmeal
2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon red pepper
Mix ingredients in a large bowl or bag. If desired, dip meat in beaten egg and milk mixture, or just dampen with water. Roll fish, pork, or chicken pieces in coating mix. Place in shallow pan and bake at 350 degrees F until done, about 1 hour. Will coat 7 pounds of meat. Store mix in airtight container.
For fish: Add a little dill weed.
For pork: Add a little sage.
For chicken: Add a little tarragon.
? For fail-safe breading, first dry the food by blotting it with paper towels. Have three shallow bowls or pie plates ready for the process?one to hold seasoned flour, one for the beaten eggs (which can be lightened with a tablespoon of water) and a third for the bread or cracker crumbs. Place a piece of waxed paper on the third plate, then add crumbs (you?ll see why shortly). Use one hand to dip the food in the flour, shaking off any excess. Use your other hand to dunk the floured food in the egg mixture, coating both sides and letting the excess drain (you can also use tongs for the ?wet dip?). Then lay the food on the crumbs and, with your dry hand, lift the waxed paper slightly to toss the crumbs onto the egg-dipped food (that way, your hand won?t get messy). Coat both sides of the food with crumbs, using your fingers if necessary to pat the crumbs over any bare spots.
? Milk can be used instead of egg for a dipping mixture, but doesn?t provide as much ?glue.?
? Save on cleanup by tossing egg- or milk-dipped food in a plastic or paper bag filled with crumbs and shaking until it?s well coated.
? Breading will stick better if you refrigerate the breaded food for 30 to 60 minutes before cooking.
? Besides bread and cracker crumbs, many unsweetened cereals (like corn, wheat or rice flakes) can be crushed and used for breading. Three cups flakes yield about 1 cup crumbs.
? When frying breaded foods, use a pancake turner to flip them so the crust doesn?t break.
Crispy Fried Chicken
2-1/2 to 3 lb. cut-up chicken (about 8 pieces)
1 cup buttermilk pancake mix
1/4 tsp. salt
1/4 tsp. ground black pepper
4 to 5 cups vegetable oil or vegetable shortening
Rinse chicken pieces well and pat dry. Combine pancake mix, salt and pepper in large bowl. Coat chicken well with dry mixture; shaking off any excess mix. Heat oil in a deep-fat fryer or large deep skillet to 375° F. Fry 3-4 pieces at a time in hot oil about 10-15 minutes or until golden brown and internal temperature is 165Â° F. Drain chicken on wire cooling rack or paper towel.
Yield: 6-8 servings
It was fantastic.
You’re very welcomed! Enjoy!