Deep Fried Cubed Chicken Recipes

Steps:

• In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

Steps:

• In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
• Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
• In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

Steps:

• In a shallow bowl, combine 2 cups flour and seasonings; set aside. In another bowl, combine buttermilk and evaporated milk. Remove 3-1/2 cups for gravy and set aside. Dip cube steaks into buttermilk mixture, then into flour mixture, coating well. Repeat. , In a skillet, heat 1/2 in. of oil on high. Fry steaks, a few at a time, for 5-7 minutes. Turn carefully and cook 5 minutes longer or until coating is crisp and met is no longer pink. Remove steaks and keep warm. , Drain, reserving 1/3 cup drippings in the skillet; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 5 minutes or until golden brown. Whisk in reserved buttermilk mixture; bring to a boil. Cook and stir for 2 minutes. Add Worcestershire sauce and pepper sauce. Serve with steaks.

Steps:

• 1. Skin and bone chicken cut in 1-inch cubes. 2. Blend flour, water and salt to a batter. Dip chicken in batter to coat. 3. Heat oil. Add chicken and deep-fry until golden. Drain on paper toweling. 4. Serve with a pepper-salt mix (see Seasonings and Sauces, Basic Pepper-Salt Mix) or sherry-soy dip (see Seasonings and Sauces, Sherry-Soy Dip for Deep-Fried Chicken). NOTE: Although white meat is generally used for this dish, any part of the chicken, boned and cubed, can be used. VARIATIONS: * In step 2, prepare the batter with 1 1/2 tablespoons cornstarch, 2 tablespoons sherry and 1/2 tablespoon vinegar. Or omit the batter. Dip chicken cubes instead first in egg white then dredge lightly with cornstarch. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Season steak with a pinch of salt and pepper, then cut steak into bite-size pieces.
• In a large bowl, combine all batter ingredients. Whisk until all ingredients are mixed through.
• Preheat about an inch (2 cm) of oil to 350˚F (180˚C) into a heavy, high-sided skillet or pan.
• In a medium bowl, add flour and salt. Place steak into the flour, then batter, and then into the flour again.
• Lower the steak bites into the hot oil, being careful not to overcrowd the pan.
• Cook each side for 4 minutes or until golden brown.
• Transfer it onto a drying rack and season with salt.
• Discard the oil on the pan, but leave some oil for the gravy. In the same bowl, add flour, milk, and salt, and mix until thicken.
• Dip the steaks into the gravy.
• Enjoy!

Steps:

• Sprinkle meat tenderizer on both sides of steaks Prepare coating by mixing salt, pepper, and paprika into flour with a fork Beat eggs in a mixing bowl and stir in the milk Heat the oil/shortening at medium heat while you assemble the steaks.
• If you have a large skillet you can fry more than one at a time.
• Use enough oil/shortening so it covers the bottom of the skillet by 1/2 inch.
• Dip each steak first in flour, then in egg&milk, then in flour, back in egg&milk, final dip in flour and then set carefully in the hot oil.
• fry for about 10 min.
• then turn steak over-be careful!
• The steaks are heavy and you don't want to splatter hot oil everywhere!
• If you have some metal tongs, they come in handy for this job, paired with a fork to lift the steak enough to get a firm grip on it.
• Fry the other side for about 5 min. until golden, then use tongs/fork to lift onto a paper-toweled plate to drain.
• Transfer 2-4 tbsp. grease from frying pan to sauce pot, heat at medium setting.
• Make a roux by mixing 1/4 c. flour into the hot grease with a fork, cooking until golden brown.
• Add milk and stir mixture often until it bubbles and thickens to your liking.
• Salt and pepper the gravy.
• Serve gravy over steaks.