Ingredients : ° 2-pound sirloin steak (3/4 thick) ° 1 tablespoon brown sugar ° 1…

ingredients: °1 pound smoked turkey sausage, sliced °1 large onion, peeled and chopped °6 small…

ingredients: ° 4 hot dog ° 4 strands of cheddar cheese ° 1 package of…

Ingredients: 4 boneless, skinless chicken breasts 1 cup almond flour 1 tsp garlic powder 1…

Ingredients : 2-3lb Chuck Steak 6 C Beef Broth 2 C Small Potatoes (Cut in…

1/2 pound large shells pasta 1 pound ground beef 2 tablespoons taco seasoning (or 1…

8 pieces of catfish ( or fish of your choice)

1st dredge –
1 1/2 c. Flour
1/2 t. Salt
1/2t. Black pepper
1/2t. Seasoning salt

2nd dredge –
1 shallow dish of water

3rd dredge –
1 1/2 c. Cornmeal
2/3 c. Flour
1 t. Salt
1 t. Black pepper
1 t. Seasoning salt
Vegetable oil for frying

Set up dredge bowls …
flour dredge in shallow container,water in shallow container,cornmeal dredge in a shallow container .
Heat one inch of oil in skillet till a drop of water dropped in sizzles and pops a little . Dredge piece of fish in flour (get flour in every nook and cranny.

Quickly dip the floured fish in the the water ,let it drip , then dredge in the cornmeal dredge (getting it in every nook and cranny)

Don’t over crowd the fish in the skillet . Adjust heat if browning to quickly.

Turn when the the fish frying quiets down . Turn a couple of times as the frying sound quiets each time .

Drain on rack over paper towels. Only dredge and coat fish as you are ready to fry it . Makes for lighter , crispier coating .

1/3 cup Soy sauce 1/2 cup olive oil 1/3 cup fresh lemon juice 1/4 cup…

INGREDIENTS

<• 3 boneless (skinless chicken breast, cut into 3-inch pieces)
• 1 bottle of oil (for deep frying)
1 cup white all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
1 egg (beaten)
• 1 cup whole milk

SAUCE

1/4 cup hot pepper sauce
• 1 tablespoon butter

INSTRUCTIONS

1. Slice the chicken into thicker pieces and set them aside.

2. You need enough oil for deep frying, independence of the saucepan you are using, it should be enough so the chicken pieces don’t sink to the bottom of the pot and should be covered in oil.

3. Add the oil to a deep-fryer or large saucepan and heat it up to 375°F / 190°C.

4. Use a kitchen thermometer to measure the temperature.

5. In a small bowl, combine flour, salt, black pepper, cayenne pepper, paprika, garlic powder and set aside.

6. In another small bowl, whisk together egg and milk. Set aside.

7. Cover a baking sheet with parchment paper or foil. Set aside.

8. Dip each piece of chicken in the egg mixture, then roll it in the seasoned flour mixture. Place on the prepared baking sheet.

9. Repeat so each piece of chicken is double-coated.

10. Refrigerate breaded chicken for 20-30 minutes.

11. Working in batches, so the saucepan is not over-crowded, fry chicken until golden brown, about 5 to 6 minutes per batch.

SAUCE

12. In another small bowl, combine hot sauce and butter and microwave on High until melted for about 20-30 seconds.

13. Pour sauce over cooked chicken and mix to coat.

14. Serve with favorite dipping sauce.

Ingredients:   1 lb ground beef 1 green bell pepper, chopped 1 onion, chopped 2…