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Fry Coating for Fish, Chicken and Vegetables

Ingredients

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Directions

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  • In a mixing bowl combine corn flour or all-purpose flour, onion or garlic powder, salt, thyme, and black pepper. Use to coat fish, chicken, or vegetables. Store mix in tightly covered container in the refrigerator. Makes about 2 cups.

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Nutrition facts are given for an individual serving of the Pan-Fried Fish.

Nutrition Facts (Fry Coating for Fish, Chicken and Vegetables)

255 calories; 16 g total fat; 3 g saturated fat; 78 mg cholesterol; 248 mg sodium. 6 g carbohydrates; 1 g fiber; 20 g protein; 243 IU vitamin a; 1 mg vitamin c; 91 mg calcium; 1 mg iron;

Fried Chicken

Ingredients

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Directions

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  • Rinse broiler-fryer chicken, cut up. Pat dry with paper towels. In a shallow bowl combine egg and milk. In a plastic or paper bag place Fry Coating. Dip chicken pieces in egg mixture. Then, add chicken, 2 or 3 pieces at a time, to the bag and shake to coat. In a 12-inch skillet heat melted shortening or cooking oil. Cook chicken, uncovered, over medium-low heat for 50 to 60 minutes or until tender, turning pieces occasionally. Remove chicken. Drain on paper towels. Serves 6.

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Fried Vegetables

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Directions

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  • Dip sliced and peeled eggplant or sliced zucchini or whole mushrooms in beaten egg. Then, dip vegetables in Fry Coating. Fry vegetables, a few at a time, in deep hot oil (375 degree F) for 2 to 3 minutes or until crisp and golden. Drain on paper towels. Makes 4 servings.

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