Used a new electric deep fryer with temp setting. Set temp at 375 and then fried chicken that had been marinated with skin removed in buttermilk and later (just before frying) coated with crushed saltines and potato flakes. The chicken was deep fried in Canola oil for 20 minutes as called for in the recipe. Meat tasted good but coating was very, very dark and shell-like hard on all pieces. Should I lower the temp to 350 and/or cook for less than 20 minutes? What about baking uncoated chicken first then coating chicken and deep frying for just a few minutes until "golden" brown?
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Under the guise of showing male viewers how to prepare a surprise breakfast in bed for their better halves, Alton instead demonstrates how to make manly foods. Also, how to select a deep fryer and an electric griddle. Recipes featured in this episode: - Corn Dogs - Mini Man Burgers
Under the guise of showing male viewers how to prepare a surprise breakfast in bed for their better halves, Alton instead demonstrates how to make manly foods. Also, how to select a deep fryer and an electric griddle. Recipes featured in this episode: - Corn Dogs - Mini Man Burgers
Almost every recipe I see requires a deep fat fryer. I don’t want to buy one since I would practically never use it except for fried chicken. I do have an electric skillet that is approximately 1 inch deep and can heat up to 400 degrees. No problem for me to leave the skin on, as it’s my favorite part (just about - and in moderation!).
I was looking at the Presto CoolDaddy Electric Deep Fryer. There is someone in our house who has breathing problems and I have been unable to fry for about 4 years. I really miss my homemade fried foods. I really need to know of a deep fryer you have personally used that gives off only a small odor that can be eliminated when sitting under a stove ventilator fan or one that does not give off any odor at all. Please be specific. Thanks.
I bough an electric deep fryer. Im a noob at this so when I cook smthn in it what should I do with the oil, should I just leave it in the fryer and re-use it when cooking smthn else? should I throw it away…etc. And by re-using it I mean, re-using it like the next day or day after.
TurkNSurf.tv — Never let a rainy day have the final word on dinner the 22 qt. Masterbuilt Electric Turkey Fryer is the safe and efficient way to fry, steam, or boil the perfect meal without ever setting foot outside.
Hello to all, I had a one gallon capasity counter top deep fryer, that I bought off HSN. This little fryer had two small baskets, and one large one. It had digital controls, and the control panel, and the heating element lifted off the cooker for easy cleaning. the unit had a company name: TWO TWELVE, if anyone could tell me where to get another one similar to it, I would greatly appreciate it. Rick
Getting to know your Butterball Indoor Electric Turkey Fryer by Masterbuilt it’s so easy to use, inexpensive to operate and uses less oil than traditional turkey fryers.
I was looking at the Presto CoolDaddy Electric Deep Fryer. There is someone in our house who has breathing problems and I have been unable to fry for about 4 years. I really miss my homemade fried foods. I really need to know of a deep fryer you have personally used that gives off only a small odor that can be eliminated when sitting under a stove ventilator fan or one that does not give off any odor at all. Please be specific. Thanks.
In this video, Betty demonstrates how to make a terrific appetizer, her Hot and Tasty Onion Rings. These are served with Betty’s Surfin’ Seafood Cocktail Sauce or ketchup. NOTE: IF YOU ARE NOT COMFORTABLE WORKING WITH HOT OIL, PLEASE DO NOT TRY THIS RECIPE. Ingredients: 1 cup self-rising flour 1 egg, well beaten 1 cup milk 1/4 cup vegetable oil onions, washed, dried, cut into rings and separated 2 inches of cooking oil in a deep fryer or pot on the stove (I used peanut oil.) In a large mixing bowl, combine 1 cup self-rising flour, 1 well-beaten egg, 1 cup milk, and 1/4 cup vegetable oil. Stir completely, or blend with an electric mixer. Have your raw onion rings prepared for cooking. Heat 2 inches of oil in an electric deep fryer or a pot on the stove to somewhere between 345 degrees and 375 degrees. With tongs, dip onion rings in batter, allowing excess batter to drip into bowl, and then transfer to hot oil. You may fry several onion rings at the same time. Fry until golden brown on both sides, and then remove with tongs or other utensil and place on paper toweling to drain. When all onion rings are fried and removed, pat the upper side to remove any further excess oil. Now, place the Onion Rings on a nice serving dish, and serve with Surfin’ Seafood Cocktail Sauce. Enjoy!!!
In this video, Betty demonstrates how to make a fantastic appetizer, her Battered Deep-Fried Sweet Zucchini Rounds. These are served with Betty’s Surfin’ Seafood Cocktail Sauce or ketchup. NOTE: IF YOU ARE NOT COMFORTABLE WORKING WITH HOT OIL, PLEASE DO NOT TRY THIS RECIPE. Ingredients: 1 cup self-rising flour 1 egg, well beaten 1 cup milk 1/4 cup vegetable oil large zucchini, washed, and cut into rounds 2 inches of cooking oil in a deep fryer or pot on the stove (I used peanut oil.) In a large mixing bowl, combine 1 cup self-rising flour, 1 well-beaten egg, 1 cup milk, and 1/4 cup vegetable oil. Stir completely, or blend with an electric mixer. Have your zucchini rounds prepared for cooking. Heat 2 inches of oil in an electric deep fryer or a pot on the stove to somewhere between 345 degrees and 375 degrees. With tongs, dip pepper pieces in batter, allowing excess batter to drip into bowl, and then transfer to hot oil. You may fry several rounds at the same time. Fry until golden brown on both sides, and then remove with tongs or other utensil and place on paper toweling to drain. When all pieces are fried and removed, pat the upper side to remove any further excess oil. Now, place the Battered Deep-Fried Zucchini Rounds on a nice serving dish, and serve with Surfin’ Seafood Cocktail Sauce or ketchup. Terrific!!!