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DEEP FRYING GUIDE –
Fresh or Uncooked Foods
Fresh indicates food prepared from a recipe or purchased fresh, not frozen.
Read package label to determine if prepared, packaged foods are NOT
precooked. If frozen, do not thaw; place foods directly from package into
preheated oil. If there are ice granules around prepared foods, set pieces on a
paper towel and pat dry. Moist vegetables will cause the oil to splatter.
Frying times may vary because of food temperature, quantity and size of pieces.
Best results are obtained when food is cooked in small batches and size of
pieces is uniform. Check deep fried foods at the shortest times given; deep fry
until heated through.
Low heat 325°F (160°C)
Turkey thighs, bone-in, skin-on. . . . . . . . . . . . . . . . . . . . . 20 – 22 min.
Turkey breast, bone up, skin down .................. 30 – 35 min.
Breaded eggplant ................................. 5 – 6 min.
Breaded portabella mushrooms .....................4½ – 5 min.
Medium heat 350°F (180°C)
Frozen chicken nuggets ...........................5½ – 6 min.
Breaded chicken tender .........................3½ – 4½ min.
Breaded, boneless chicken breasts ..................5½ – 6 min.
Breaded bone-in pork chops .......................7½ – 8 min.
Egg rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 min.
Chimichangas ...................................7 – 7½ min.
Large shrimp .....................................1 – 2 min.
High heat 375°F (190°C)
Red potato chips .................................. 2 - 3 min.
Yam potato chips ................................2 – 2½ min.
American fries ....................................5 – 6 min.
Thin french fries .................................3 – 3½ min.
Thick french fries .................................3½ – 4 min.
Curly french fries .................................4½ – 5 min.
Egg rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6½ – 7 min.
Combine salt, sugar and boiling water in a medium-large heat-proof bowl. Stir until
sugar and salt are completely dissolved. Add ice. Cut chicken into ½ x 2-inch strips.
Place cut chicken in the chilled brine mixture and refrigerate for 30 to 60 minutes.
Combine the flour with the salt, pepper, paprika, and granulated garlic in a shallow
bowl; reserve.
When ready to cook, drain chicken and pat completely dry. Heat oil in Cuisinart
TM
Professional Deep Fryer to 375°F. Dip the drained and dried chicken strips in buttermilk
and roll in flour mixture to coat well. Place the strips on a plate. Carefully place the
chicken strips in the hot oil in batches. Cook, turning once, for about 3 to 4 minutes
per side. Drain on layers of paper towels and serve with honey mustard sauce.
HONEY MUSTARD SAUCE
Honey Mustard Sauce
½ cup (125 ml) honey
¼ cup (50 ml) Dijon mustard (regular or grainy)
Blend honey and mustard to make honey mustard sauce.
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