SKINLESS FRIED CHICKEN
INGREDIENTS:
2 c Self-rising flour -1/4"
2/3 c Yellow cornmeal Slices, and separated into
1/2 ts Salt -rings,
1/2 ts Pepper Or 6 large zucchini, cut
1 3/4 c Milk -into 1/2"
1 Egg, beaten Slices
6 lg Onions, peeled, cut into Vegetable oil
2 c Self-rising flour -1/4"
2/3 c Yellow cornmeal Slices, and separated into
1/2 ts Salt -rings,
1/2 ts Pepper Or 6 large zucchini, cut
1 3/4 c Milk -into 1/2"
1 Egg, beaten Slices
6 lg Onions, peeled, cut into Vegetable oil
"Use yellow cornmeal if you can find it. East of the Mississippi, the favored color is white. The closer you get to Texas, the easier it is to find yellow in supermarkets."
Combine first 4 ingredients in a large bowl; beat in milk and egg. Let stand 5 minutes. Add onion or zucchini slices to batter in batches and toss with hands until vegetables are well coated. When you are ready to fry them, pick up vegetables, allowing excess batter to slide back into bowl. Places slices immediately in hot oil (375 degrees), and deep-fry until browned, turning once. Drain in a colander, and sprinkle with additional salt, if desired.
Note: Don't drain on paper towels; the fried food will get soggy. Also, try not to stack them tightly. Air needs to circulate around fried food so it will remain crisp.
Combine first 4 ingredients in a large bowl; beat in milk and egg. Let stand 5 minutes. Add onion or zucchini slices to batter in batches and toss with hands until vegetables are well coated. When you are ready to fry them, pick up vegetables, allowing excess batter to slide back into bowl. Places slices immediately in hot oil (375 degrees), and deep-fry until browned, turning once. Drain in a colander, and sprinkle with additional salt, if desired.
Note: Don't drain on paper towels; the fried food will get soggy. Also, try not to stack them tightly. Air needs to circulate around fried food so it will remain crisp.