FRIED CHICKEN ICE CREAM RECIPES
CRISPY FRIED CHICKEN RECIPE | ALLRECIPES
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Chicken Fried Chicken Recipes
Yield 8 servings
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, CarbohydrateContent 29.5 g, CholesterolContent 116.1 mg, FatContent 21.8 g, FiberContent 1.1 g, ProteinContent 40.7 g, SaturatedFatContent 5.8 g, SodiumContent 140.1 mg, SugarContent 1.6 g
DEEP FRIED ICE CREAM RECIPE - FOOD.COM
It was passed on to me by my friend, Sanjay Prakash who is a genius chef himself! It is as special as its name, very unique, very tasty!
Total Time 2 hours 15 minutes
Prep Time 1 hours 40 minutes
Cook Time 35 minutes
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Give the ice-cream scoops a perfect round.
- Put the 4 scoops in the deep freezer for 15 minutes.
- Give it an egg wash once you remove it from the deep freezer.
- Roll on the crushed corn flakes and give it a nice coating.
- Put it in the freezer for 20 minutes.
- Repeat the process twice.
- Heat the oil.
- Make sure it is burning hot.
- Deep fry the ice-cream quickly for 5-8 seconds.
- Make sure that the oil is very hot or the corn flakes won't get its colour.
- Now add little brandy or cognac and flambe it on the table.
Nutrition Facts : Calories 435, FatContent 19.4, SaturatedFatContent 10.6, CholesterolContent 244.1, SodiumContent 357.4, CarbohydrateContent 53.3, FiberContent 1.6, SugarContent 30.8, ProteinContent 12.6
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FRIED ICE-CREAM RECIPE RECIPE - GOOD FOOD
Fried ice-cream might not be the most traditional of Asian dishes – you won't find it anywhere in China – but Chinese restaurants here in Australia have made it their own. I must confess it's been one of my favourites for as long as I can remember. Let's face it, who doesn't melt at the thought of fried ice-cream? You'll need to begin preparing this in the morning or the night before serving.
From goodfood.com.au
Total Time 30 minutes
Category Dessert
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Total Time 30 minutes
Category Dessert
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3. To make the caramel sauce, melt the butter and brown sugar together in a saucepan. Cook on medium heat for about five to 10 minutes until it forms a dark caramel. Add the cream and simmer for a few minutes until smooth and thick.
4. Heat the oil to 200C and fry the balls two at a time for about 30 seconds, until golden brown. Drain for a further 30 seconds, then serve with the caramel sauce.
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