Sunday, February 19, 2012

Fried Fish or Not

    We love our fried fish as much as anybody but sometimes we opt for fried chicken instead.  Today we are frying up some chicken wings cut at the joint minus the tips.   

For small pieces of chicken such as wings or boneless breast strips, we batter up using our (pre-seasoned) Camp Dog Fish Fry  with amazing results. 

Using a Fry Daddy (deep fryer) we add the amount of oil recommended by the manufacturer and bring oil to about 375 deg.

While waiting on oil to heat up, we coat the pieces of chicken with yellow mustard then shake em' up in the Fish Fry batter until well coated. 
Once oil is ready drop 5 or 6 pieces in and cook until golden brown, about 6 to 7 minutes depending on the size of the pieces making sure they are fully cooked inside.  Once they are fully cooked remove from oil and place on a paper towel covered tray of bowl, then repeat the process for another batch.
Between batches of chicken I like to fry up some french fries and sprinkle a little Cajun Seasoning on them for sides. 

This batter is ideal for these small pieces that take little time to cook.  We do not recommend using this batter on larger pieces of chicken because of cooking times needed to fully cook the chicken.  The cornmeal in the batter will get too dark if cook for too long a period of time. 

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1 comment:

  1. Wow, that looks good! Even the fries look delicious. You've got some mouth watering recipes here, Scott!