|The 15-Minute Chicken Gourmet|
|by Paulette Mitchell|
The 15-Minute Chicken Cookbook is the newest cookbook by Paulette Mitchell, author of Macmillans best-selling The 15-Minute Vegetarian Gourmet.
1 - 10 of 42 for deep fried chicken skin
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Remove bones and skin from chicken; finely chop ... or use your deep fryer) to 350 ... Sauce or Chinese Lemon Sauce (recipe in this cookbook) if desired.
Soak mushrooms in ... discarding stems. Chop chicken for filling. Stir-fry ... Place egg roll skin with one point ... a time, in deep hot oil (365 ... Drain on paper towels.
Using a heavy ... colander. Lay each chicken portion flat on ... turning once. (Or deep fry in oil ... the chicken rolls and serve with a parsley garnish.
Finely chop chicken. In medium ... except Won Ton skins and oil. Place ... 375°F. You can deep fry several Won ... than 4 minutes. - Taunton, Massachusetts
Add sesame seeds to shredded chicken, toss chicken, ... and add wonton skins. Wonton skins ... Harvest Foods or other grocery stores in the produce department.
Pour buttermilk in ... skillet before coating chicken. Dip each ... to medium. Cook until golden. Reduce heat to low, cook 25 minutes or more. Serves 6.
Season chicken with seasoned salt ... until done. Remove skin and bones and ... chill chicken. Meanwhile, deep fry rice sticks ... sure sugar is dissolved.
Place chicken between pieces of ... dredged and filling can be made day ahead. Refrigerate until ready to use. Sauce keeps refrigerated at least one month.
FOR SAUCE: Combine ... or oil. Place chicken breast halves between ... roll into 1/2 inch thick slices. Serve immediately. Pass sauce separately. Serves 6.
Mix together in large bowl, chicken, lettuce, sesame ... onions. Pour dressing over salad. Break apart wonton skins and put into salad just before serving.
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