RECIPE FOR FRIED EGGPLANT STRIPS RECIPES

Steps:

• Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.
• Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more. Stir in the vinegar.  
• Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.
• If desired, in the same wide skillet, fry eggs sunny side up in a little olive oil to accompany. Season with salt and pepper.

Steps:

• Soak the chicken strips in buttermilk and refrigerate for at least 2 hours.
• Prepare 3 bowls. Whisk the egg with a little water in the first bowl.
• Place the breadcrumbs and seasonings in the second bowl.
• Combine the flour and baking powder in last bowl.
• Dredge the chicken in the flour first, then dip it in the eggs and finally coat in the breadcrumbs.
• Deep fry at 350 degrees F. Leave in the pan for about 10 minutes, until the skin is golden.
• Place on a paper towel to absorb extra oil.
• Serve with ketchup or barbecue sauce.