presto deep fryer?

Question

does anyone know the recipe for fried chicken using the presto deep fryer? i know its flour eggs and something else but i dont know how much

Answer 1

MARYLAND FRIED CHICKEN WITH CREAM GRAVY
Active time: 50 min Start to finish: 1 hr

1 cup plus 1 tablespoon all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1 (3-lb) chicken, cut into 8 serving pieces
1/2 cup milk
2 cups vegetable oil
1 cup water
1 1/2 cups half-and-half or light cream
Special equipment: a deep 12-inch skillet with a tight-fitting lid ; a deep-fat thermometer

Put 1 cup flour with salt and pepper in a large (1-gallon) sealable plastic bag, then seal bag and shake to combine.
Turn chicken pieces in milk in a bowl, then add chicken to flour mixture and seal bag (discard milk). Shake to coat and let stand in bag while oil heats.

Heat oil in skillet over moderately high heat until it registers 360°F on thermometer (see cooks' note, below). Add chicken, skin sides down, and cook, covered, until golden, about 5 minutes. Turn chicken over with tongs and cook, covered, 5 minutes more.

Transfer chicken with tongs to a plate. Pour fat from skillet into a heatproof bowl (to cool before discarding) and add 1/2 cup water to skillet. Return chicken to skillet, skin sides up, and cook, covered, over moderate heat, turning over twice, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter and cover loosely with foil to keep warm.

Pour off and discard all but 1 tablespoon fat from skillet, then stir 1 tablespoon flour into remaining fat and cook over moderate heat, whisking, 2 minutes. Add 1/2 cup water and cook, scraping up brown bits, 2 minutes. Add half-and-half, whisking, and bring to a boil. Reduce heat and simmer, whisking occasionally, until sauce is thick and creamy, about 4 minutes. Season with salt and pepper and spoon over chicken.

Cooks' note:
To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer in skillet and turn thermometer facedown, resting other end (not plastic handle) against rim of skillet. Check temperature frequently.

Makes 4 servings.

Answer 2

You can make this fried chicken in your Fry-Daddy or in a cast iron skillet. Be sure not to crowd the chicken either way.

Buttermilk Fried Chicken

1 quart buttermilk
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine chicken and buttermilk in bowl. Cover and chill 8 hours. Drain chicken.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings

Answer 3

The web site for Presto has tons of recipes

Here's the main index for all their products:

http://www.gopresto.com/recipes/index.php

Here's there deep fryer index page:

http://www.gopresto.com/recipes/deepfryer/index.php

and I didn't see specifically fried chicken but there is Batter Fried Oriental Dinner...
http://www.gopresto.com/recipes/deepfryer/batterfriedorientaldinner.php

Answer 4

How do I fry fish