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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 48 |
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Ingredients: 1/2 Cup(s) Milk 1/4 Cup(s) Flour 1/4 Cup(s) Parmesan cheese; fresh grate 1 Teaspoon(s) Paprika 1/2 Teaspoon(s) Oregano 1/4 Teaspoon(s) Dry mustard 2 1/2 Pound(s) Chicken breasts; skinless |
Directions: 1. In a large frying pan or deep fat fryer, heat 1 inch of oil to
350F.
2. Meanwhile, put milk in a bowl. In a paper bag, mix together
flour, parmesan cheese, paprika, oregano, and mustard. First dip
chicken pieces in milk, then place about a dozen pieces of chicken at
a time in a gab and shake to coat.
3. Fry chicken in hot oil in batches without crowding, turning
occasionally for about 5 minutes, until crisp and golden brown. Drain
on paper towels. Serve hot.
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