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30
RECIPES
SOUTHERN STYLE CHICKEN
Serves 4
INGREDIENTS
4 litres oil for deep frying
1 cup flour
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon paprika
8 chicken pieces (drumsticks, wings)
2 eggs, beaten
2 tablespoons milk
METHOD
1. Fill deep fryer with 4 litres of oil. Preheat
to 170°C.
2. Sift flour, pepper and paprika into a
bowl. Coat chicken pieces in combined
beaten egg and milk then flour mixture.
3. Deep fry in two batches until cooked
and golden, approximately 15 minutes
allowing oil to reheat between each
batch. Drain.
Serve with corn and salad.
NOTE
To quicken cooking time, boil the
chicken pieces first before crumbing.
SHOESTRING FRIES
Serves 4
INGREDIENTS
4 litres oil for deep frying
4 potatoes
METHOD
1. Fill deep fryer with oil to maximum level
and preheat to 160°C.
2. While waiting for oil to heat, peel and
cut potatoes into thin straws and soak in
water to prevent discolouration. When
ready to cook, drain potatoes will and
pat dry with paper towel.
3. Deep fry potato straws in two batches for
3–4 minutes, drain and place on a tray
with absorbent paper.
4. Increase the temperature to 190°C and
cook the fries for 3-4 minutes to finish.
NOTE
Allow oil to thoroughly reheat and
potato straws to drain thoroughly in
between frying. Frying twice will twice
will give a crisper result.
TIP
Use “baking” potatoes for deep frying
(ie Desiree and Pontiac potatoes).
New potatoes are not recommended
due to their high water content.