Fry Coating for Fish, Chicken and Vegetables

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  • Makes: 2 cups

Fry Coating for Fish, Chicken and Vegetables

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Directions

  1. 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.

From the Test Kitchen

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

Fried Vegetables

Directions

  1. 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.

Fried Chicken

Directions

  1. 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.

Pan-Fried Fish

Directions

  1. In a shallow bowl combine beaten egg and milk. Dip fresh or thawed frozen fish fillets in beaten egg mixture, then in Fry Coating. In a 12-inch skillet heat 1/4 inch melted shortening or cooking oil. Add fillets to skillet in a single layer. Fry on one side about 3 minutes or until golden. Turn and fry for 3 to 4 minutes more or until golden and fish flakes with a fork. Drain on paper towels. Makes 4 servings.
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Nutrition Facts (Fry Coating for Fish, Chicken and Vegetables)

  • Per serving:
  • 255 kcal ,
  • 16 g fat
  • (3 g sat. fat ,
  • 78 mg chol. ,
  • 248 mg sodium ,
  • 6 g carb. ,
  • 1 g fiber ,
  • 20 g pro.
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