Bella 14330 Manuel D'instructions page 13

Recipes
Fried Chicken Strips with BBQ Sauce
Makes 4 entrée servings
• 2 lbs. boneless, skinless chicken breasts
or chicken tenders
• 1.5-2.0 liters canola oil for frying
• 3 eggs
• 1 cup all-purpose flour
• 2 cups panko bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon lemon-pepper
1. Cut the chicken breasts into long strips and set aside.
2. Place flour in gallon-size locking plastic bag.
3. Combine the buttermilk and marinade ingredients in a large nonreactive bowl. Mix well.
4. Immerse the chicken strips in the marinade, mix well, cover tightly, and refrigerate for at
least 2 hours or up to 24 hours.
5. Preheat oil to 340º F.
6. Beat the 3 eggs in a shallow bowl.
7. Measure the panko into a pie plate or shallow bowl and season with garlic powder,
lemon-pepper, cayenne, salt and pepper.
8. Place the chicken strips into the flour bag, shake well to coat. Remove from bag and shake
off excess flour.
9. Dip floured chicken strips into the beaten eggs.
10. Dredge egg-dipped chicken strips into the seasoned panko.
11. Using oven mitts and heat-resistant tongs, place 4 to 5 pieces of battered chicken into
the fryer basket.
NOTE: Never over-fill the fry basket. Fry basket should never be more than 2/3 full of food
to be fried.
12. Fry 3 to 5 minutes, watching the browning process through the viewing window.
13. Using the tongs, turn chicken. Allow to cook for another 4 to 5 minutes until done.
14. Always use the fry basket to lift chicken out of the oil; hook the basket to the rim and
allow oil to drain. Then remove chicken from the fry basket and onto a plate of absorbent
paper towels.
15. Serve with your favorite BBQ sauce.
SO-311665_14330_BELLA 2L deep fryer_145x210_IM_R7.indd 11
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• 1/2 teaspoon cayenne
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
Marinade:
• 1 quart buttermilk
• 1/2 tablespoons salt
• 1/2 tablespoons sugar
• 2 cloves garlic peeled and crushed
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2018-01-03 11:19 AM