Recipes

Recipes

 

 

Dana’s Oh-So-Tempting Breaded Fried Chicken

You can make as large or as small a batch as you like, just bear in mind that it’s delicious the next day for leftovers.Lightly sprinkle salt over chicken pieces and let sit for at least 30 minutes.The following will coat 1 disjointed fryer chicken which is about 10 pieces of chicken so if you’re only cooking a few pieces you won’t need as much flour or bread crumbs.

Ingredients:
3/4 cup flour
1 egg lightly beaten – you can add a bit of milk if you’re making a bigger batch
1 1/2 cups fine dry bread crumbs
3 cups solid vegetable shortening or oil such as sunflower oil

Directions:
Put flour on a sheet of paper towel or in a shallow dish if you prefer

Combine the egg (and milk) in another shallow dish

Put bread crumbs on another sheet of paper towel or into another dish

Coat each piece of chicken with the flour, then the egg mixture. Then coat each piece with the bread crumbs. Be sure to press the crumbs onto the chicken with your fingers.

That’s it.

Let breaded chicken sit for 30 minutes before frying. This prevents the breading from coming off while frying.

In a deep fryer or heavy skillet heat shortening or oil over medium heat to a temperature of 350 degrees, or you can test the oil with a pinch of bread crumbs. If it sizzles, it’s ready. Fry chicken on medium heat until browned on all sides, 35 to 40 minutes. If the chicken is browning too fast lower the heat, but keep it hot and sizzling. Add more oil as needed. Drain chicken on paper towels and keep warm until ready to serve.

Enjoy! =)

 

Marcus’s Breakfast Crepes

Ingredients
3 eggs
1 cup milk
1/2 cup water
1/4 teaspoon salt
1 tbsp granulated sugar
1 1/2 cups all-purpose flour
Oil for cooking. I use Sunflower oil but use whatever you preferDirections
In a large mixing bowl, add the eggs, milk, water, salt and sugar. Whisk together until ingredients are mixed. Then gradually add the flour while whisking until all the flour is added and the batter is smooth.Heat a lightly oiled, large frying pan over medium high heat. Pour the batter (I use a soup ladle) onto the fry pan, using approximately 1/2 cup batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula (I use a butter knife), turn/flip the crepe and cook the other side.

You can eat them plain or with the filling of your choice. Any kind of jam is nice, my hubby loves corn syrup on his. My favorite filling is what my mother always made. It’s a quick mixture of Ricotta cheese, vanilla, sugar, and finely diced dillweed. The dill sounds weird in there, but trust me, it’s delicious. =)

It takes around 10 minutes to make the batter. Each crepe takes a couple of minutes to cook. This recipe makes about 6 large crepes.

Enjoy! =)

 

 

Other Fun Stuff:

Recipes | Book Trailers | Romance Trading Cards | Authorgraph | Free Reads | More Excerpts