Ingredients Of Lamb And Chargrilled Bell Pepper Soup

750 gms lamb bones (preferably shank and shoulder)
150 gms onions
150 gms celery
25 gms ginger
25 gms garlic
40 gms carrot
3 nos chargrilled red/yellow/green bell peppers (quartered)
60 gms whole spices mix (black pepper, cinnamon, cardamom, clove, bay leaf)
20 gms salt
1 litre water (warm)
60 ml oil (sunflower or olive

How to Make Lamb and Chargrilled Bell Pepper Soup

1.Add the oil in a stock pot and sauté the onion, ginger and garlic, over medium heat for a few minutes.
2.Add the whole spices, celery and carrots and chargrilled bell peppers along with the lamb bones. Increase the heat and stir for a while till the bones are browned.
3.Now add the salt, stir thoroughly and pour in the warm water gradually.
4.Simmer the contents for an hour over low heat.
5.Strain through a `muslin’ cloth check the seasoning and serve in bowls garnished with some reserved dices of chargrilled pepper and lamb.

Ingredients Of Kappa (Tapioca)

2 Tapioca (cubed)
To cook tapioca Water
Little Salt
To grind:
1 Coconut
1 Cumin seeds
2 Garlic
1-2 Green chilli
1/4-1/2 tsp Turmeric powder
To taste Salt
Enough to grind into a coarse paste Water
For tempering:
2 Tbsp Coconut oil/Vegetable oil
1 tsp Mustard seeds
3 Small Onions, finely chopped
3 Red dry whole chilli
1 sprig Curry leaves

How to Make Kappa (Tapioca)

1.Peel off the skin from the tapiocas, cut into cubes, wash under running water.
2.Boil the tapiocas along with water and little salt until it turns tender and well cooked.
3.Drain the water and keep aside.
4.In a blender, grind the mentioned "to grind ingredients" to a coarse paste.
5.In a large saucepan, add the cooked tapiocas and the ground paste.
6.Cook for about 5-10 minutes, until the gravy starts to thicken and is combined well.
7.If you want you could slightly mash the tapiocas using a wooden spoon.
8.Remove from the heat and keep aside covered.
9.Heat a small pan over medium heat, add oil.
10.When the oil gets hot, add mustard seeds and let it splutter.
11.Add the chopped small onions and saute for a few minutes.
12.Add dry red chilies and curry leaves, saute till onions have turned brown.
13.Pour this tempering onto the cooked tapioca.
14.Keep the tapioca covered for sometime so that the flavors from the tempering will get into the dish.
15.Serve warm along with your favorite fish curry.

Peach, Raspberry and Nuts Smoothie Recipe

Ingredients Of Peach, Raspberry And Nuts Smoothie

100 gms fresh raspberries
3 nos ripe banana, small
50 almond, soaked
100 fresh peach slices
200 low fat yogurt
For the topping:
Fresh raspeberry
Peach fruit slices
almonds, soaked

How to Make Peach, Raspberry and Nuts Smoothie

1.Blend all the smoothie ingredients in a blender.
2.Place in a smoothie bowl.
3.Top with the toppings, serve chilled.

Ingredients Of Broccoli And Almond Soup

800 Ml vegetable stock
700 gms broccoli
50 gms ground almonds (toasted)
250 ml skimmed milk
to taste salt
to taste freshly ground black pepper

How to Make Broccoli and Almond Soup

1.Cut the broccoli in to small florets and steam for about 6 – 8 minutes until tender.
2.Place the steamed broccoli, veg. stock, 40 grams of almonds, skimmed milk in a blender and process until smooth.
3.Season with salt and pepper.
4.Pour the mixture in a pan and heat gently, serve in bowls garnished with remaining toasted almond powder.

Ingredients Of Tricolour Salad

For dressing:
1/3 cup vinegar
3 tbsp honey/sugar
1 tbsp soy sauce
1 tsp salt
2 garlic cloves (minced)
1-2 chilli pepper (sliced), sliced
For salad:
1 medium green papaya
1 large carrot (peeled), julienne
1-2 cucumbers, julienne
1/3 cup mint leaves, chopped
4 tbsp toasted peanuts

How to Make Tricolour Salad

Prepare the dressing:
1.Mix all the ingredients for the dressing in a small bowl and set aside.
Prepare the papaya:
1.Slice off the ends of the green papaya. Using a vegetable peeler, peel the outer skin. Slice off a layer of the papaya, creating green papaya shreds.
2.Toss the salad in a large bowl, mix the green papaya, carrots, cucumber, mint and peanuts.
3.Pour in the dressing that’s been marinating and toss to coat the vegetables with the dressing. Serve immediately.

Zucchini Halwa Recipe

Ingredients Of Sweet Chilli Almonds

1 Cup almonds whole
1/2 egg white
2 sprigs curry leaves
1/2 tsp salt
2 tsp sugar (fine grain)
1/2 tsp red chilli powder

How to Make Sweet Chilli Almonds

1.Place the curry leaves in a microwave and dry them completely on low heat. Crush them in a bowl and add salt, sugar, red chilli powder.
2.Mix well. Add the egg white to the almonds, mix well. The egg white should be just enough to coat the almonds lightly.
3.Now sprinkle the masala and mix well. Spread the almonds on a roasting tray.
4.In a pre-heated oven cook the almonds for 10 minutes at 120c.
5.Remove and allow to cool completely. Keep in an air tight jar.

Ingredients Of Chicken Minced Salad

30 Ml olive oil
200 gms chicken mince
20 gms garlic (minced)
125 gms onion, chopped
to taste salt
to taste black pepper
50 gms carrot, shredded
120 gms cabbage
100 gms green onions, chopped
For the sauce:
60 gms sweet chilli sauce
40 gms peanut butter
20 gms ginger, grated
30 ml soy sauce
60 gms fresh cilantro, chopped
10 gms red pepper flakes (crushed)
4 nos tarts

How to Make Chicken Minced Salad

1.Heat oil in a large skillet over medium.
2.Add chicken, garlic, onions, salt and pepper and cook, tossing occasionally, until chicken is cooked through.
3.Add the carrots, cabbage, and green onions, and cook for 2 more minutes.
4.In a small bowl combine the sweet chili sauce, ginger, peanut butter, soy sauce, and crushed red pepper. Stir until smooth.
5.Add sauce to the pan. Add cilantro. toss everything until combined.
6.Spoon mixture into individual tarts.

Ingredients Of Tex Mex Veggie Burrito
For Veggie Burrito:
2 tbsp guacamole
2 tsp jalapeno, chopped
1/3 cup mix greens
1 wheat tortilla (warm)
2 tbsp brown rice
1 tbsp corn
1 tbsp refried beans
1 tbsp onion
1 tsp cilantro
1 portion roughly chopped paneer, grilled
1 tsp cilantro
1 tbsp mango puree
1/2 tsp chipotle sauce
2 tbsp tomato
1/2 tsp cilantro
1 tsp lemon
Salt
How to Make Tex Mex Veggie Burrito
1.Place the wwarm wheat tortilla flat.
2.Fill it with guacamole, jalapeno and mixed greens.
3.Mix and place the brown rice along with corn, refried beans, onion and cilantro.
4.Now mix and place roughly chopped grilled paneer and cilantro.
5.Top it with a mix off mano puree, chipotle sauce, tomato , cilantro, lemon and salt.

Ingredients Of Summer Squash Salad
1/4 Cup white balsamic vinegar
1/4 cup lemon juice
2 tsp lemon rind
2 Red chillies
2 Garlic cloves (crushed)
1 tbsp olive oil
150 gms summer squash (zucchini)
to taste sea salt
to taste black pepper
basil leaves
How to Make Summer Squash Salad
1.Take an okhli and crush the 2 cloves of garlic.
2.Now, in a bowl add the white balsamic vinegar, lemon juice, lemon rind, red chillies and olive oil. Add the crushed garlic along with sea salt and freshly crushed black pepper. Mix to combine.
3.Add the thinly sliced summer squash to the mixture and toss to coat.
4.Keep aside and let it marinate for 10 minutes.
5.Place the marinated summer squash on a serving plate and garnish with the baby basil leaves.

Ingredients Of Chicken Steak

4 Large Chicken Breasts (boneless)

2 Eggs (slightly whisked)

1 tsp Ginger paste

1 tsp Garlic paste

1 cup Onions, finely chopped

2 tbsp Coriander Leaves, chopped

2 Green Chillies, finely chopped

1 tsp Black Pepper Powder

Flour (enough to make a thin coating)

1 tbsp Vinegar

to taste Salt

To pan fry Oil

How to Make Chicken Steak

1.Wipe the chicken breasts and beat with a mallet or a knife to flatten. Cut each into two pieces.

2.Mix the chicken with the other ingredients, except oil.

3.Put aside to marinate for 2 hours or so.

4.Heat a non-stick pan or grill with a thin layer of oil.

5.When hot, place as many pieces of chicken without them touching each other, turning over at once.

6.If your dish is not big enough to take in all the pieces together, you may have to do them in two lots.

7.Lower the heat and cook till tender and brown on both sides, turning when one side is done.

8.Serve hot.

INGREDIENTS
FOR THE DOUGH:
¼ cup unsalted butter (56 grams)
3 tablespoons honey
⅔ cup whole milk (160 ml)
3-3½ all-purpose flour (360-420 grams)
1 packet Red Star Active-Dry Yeast (2¼ teaspoon, 7 grams)
1 teaspoon salt
2 large eggs
FOR THE FILLING:
6 oz semi-sweet chocolate , roughly chopped (170 grams)
½ cup hazelnuts (70 grams)
¼ cup granulated sugar (50 grams)
Pinch of salt
6 tablespoons unsalted butter , at room temperature (85 grams)
FOR THE ICING:
1 cup powdered sugar , sifted (227 grams)
½ teaspoon instant espresso powder , optional
½ teaspoon vanilla extract
2-3 tablespoons milk or heavy cream
INSTRUCTIONS
TO PREPARE THE DOUGH:

In a small saucepan set over medium low heat, warm the butter, honey and milk until butter is melted and mixture begins to steam. Do not boil. Remove from heat and let sit 5 minutes, or until the temperature is between 120-130°F.
In the bowl of a stand mixer fitted with a dough hook, combine 1½ cups of the flour with the yeast and salt. Add the milk mixture and mix until combined. Add the eggs one at a time, mixing after each.
With the mixer on low, add the remaining flour ¼ cup at a time until dough clears the side of the bowl but is still slightly sticky to the touch. You may not need all 3½ cups of flour.
Continue to knead the dough in the mixer until it is smooth and elastic, about 5-8 minutes.
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
TO PREPARE FILLING AND ASSEMBLE ROLLS:
Gently punch down dough and knead a few times. Cover it with the plastic wrap and let it rest for 15 minutes.
In a food processor, pulse the chocolate chunks, hazelnuts, sugar and salt until the nuts and and chocolate are in very small pieces but a few large chunks remain.
Add the butter and pulse a few times just until the mixture comes together. It should be slightly sticky but still crumbly, do not process it so much that it forms a paste. (see Note)
On a lightly floured surface, roll the dough into a long rectangle approximately 10x15 inches.
Spread the chocolate hazelnut mixture evenly on top. Starting with a long end, tightly roll up the dough into a long log. Use a sharp knife or unscented dental floss or thread to cut dough into 12 rolls.
Place rolls in a greased 9x13-inch pan. Cover with plastic wrap and let rise until doubled, about 30-45 minutes. Meanwhile, preheat oven to 350°F.
Bake rolls until golden, about 30 minutes. Let cool slightly.
TO MAKE THE ICING:
Whisk together the powdered sugar, espresso powder, vanilla extract and enough milk or heavy cream to make a thick but pourable glaze. Drizzle over warm rolls.
NOTES
If you do not have a food processor, you can use a sharp knife to finely chop the chocolate and nuts. In a large bowl combine the chocolate, nuts, sugar and salt and use a spoon to work in the butter.
Rolls are best the day they are baked, but will keep in an airtight container at room temperature for up to 3 days.

ngredients
Orange Dressing
1/2 cup white granulated sugar
1/2 cup water
1 large juicy orange (1 tablespoon zest and 1/2 cup juice)
1/2 teaspoon pure vanilla extract
Fruit:
16 ounces fresh strawberries, hulled and thinly sliced (~2 cups)
1 pint (6 ounces) blueberries
2 ripe peaches, pit removed and thinly sliced (~2 cups)
1 pint (6 ounces) fresh blackberries (~1 and 3/4 cup)
Fresh mint leaves, optional

Instructions
DRESSING: place the sugar, water, orange juice and orange zest in a small pan over medium heat. Stir until the sugar is dissolved and then bring to a boil. Turn the heat to low and simmer for about 15-20 minutes or until slightly thickened. Transfer mixture to a mason jar and stir in the vanilla extract. Add a tiny pinch of salt if desired (intensifies flavor). Put the lid on the mason jar and store in the fridge until ready to serve. This helps concentrate and intensify flavors. You don't want to pour the dressing over the fruit if it is at all warm.

FRUIT SALAD: Prepare the fruit by washing and thoroughly drying. You don't want the fruit at all wet when adding the dressing or it will water it down. Remove the stems and thinly slice the strawberries. Remove any stray stems from the blueberries. Remove the pits and thinly slice the peaches. Remove any leaves/stems from blackberries. Combine all the fruit in a large bowl and gently toss. Tear off and add in a few mint leaves if desired. Pour over cooled dressing and again gently toss.

STORAGE: fruit salad best enjoyed the same day it is dressed. If you'd like to have leftovers, store dressing and salad separately and only add dressing to the salad.

INGREDIENTS:
-2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
-1 tablespoon olive oil
-8 ounces beef top sirloin filet, thinly sliced across the grain
-8 ounces cremini mushrooms, sliced
-6 ounces broccoli florets
-2 carrots, diced
FOR THE SAUCE
-1/3 cup reduced sodium soy sauce
-3 tablespoons oyster sauce
-1 tablespoon brown sugar, packed
-1 tablespoon freshly grated ginger

-2 cloves garlic, pressed
-1 teaspoon sesame oil
-1/4 teaspoon crushed red pepper flakes
-1/4 teaspoon ground black pepper

DIRECTIONS:
1.In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.

2.In a large pot of boiling water, cook udon noodles according to package instructions; drain well.

3.Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.

4.Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.

5.Serve immediately.

INGREDIENTS
BAKED CHOCOLATE DONUTS

1 ½ cup all-purpose flour (180 g)
1/2 cup granulated sugar (99 g)
1/4 cup unsweetened cocoa powder (21 g)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 cup low-fat buttermilk (224 g)
1/4 cup vegetable oil (50 g)
1 teaspoon vanilla extract
CHOCOLATE FROSTING
3 tablespoons butter (42 g)
1 cup semi-sweet chocolate chips (170 g)

1 tablespoon light corn syrup
INSTRUCTIONS
Preheat oven to 350F. Grease 2 standard sized donut pans (12 donuts total); set aside.
In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add egg, buttermilk, vegetable oil, and vanilla extract. Whisk until combined. Batter will be on the thinner side.
Spoon batter into a donut pan, filling about 3/4 full.
Bake for about 8-10 minutes. Donuts should spring back when lightly touched.
Allow to cool in the pan for 5 minutes.
Remove from pan, and set on wire cooling rack.
Once donuts are cool, prepare glaze.
In a heavy saucepan over lowest heat, melt butter half-way.
Add chocolate chips and corn syrup. Stir regularly until completely melted and well-incorporated.
Once glaze is ready, dip the tops of the donuts into the glaze.
Set on a wire cooling rack, and let glaze set up, if desired.
NOTES
*Nutrition facts are estimated.
NUTRITION INFORMATION
SERVING: 1gCALORIES: 263kcal (13%)CARBOHYDRATES: 31g (10%)PROTEIN: 4g (8%)FAT: 14g (22%)SATURATED FAT: 9g (45%)CHOLESTEROL: 22mg (7%)SODIUM: 197mg (8%)POTASSIUM: 181mg (5%)FIBER: 2g (8%)SUGAR: 16g (18%)VITAMIN A: 125IU (3%)VITAMIN C: 0.2mgCALCIUM: 47mg (5%)IRON: 2mg (11%)

FOR THE CAKE
3 oz. Bittersweet Chocolate
2 tablespoons warm water
9 eggs, separated
1 cup sugar
6 tablespoons Dutch-processed cocoa powder
1/8 teaspoon salt
FOR THE PEANUT BUTTER FILLING
1 cup peanuts butter
3/4 cup heavy cream
2/3 cup powdered sugar
1 stick of butter (1/2 cup), room temperature
3/4 cup powdered sugar
FOR THE CHOCOLATE GLAZE
3 tablespoons heavy cream
3/4 cup sugar
1/2 cup + 1 1/2 tablespoon water
1/2 cup Dutch-processed cocoa powder
1 1/2 teaspoons unflavored gelatin
FOR THE TOPPING
1/2 cup heavy whipping cream
Peanuts butter cup

INSTRUCTIONS

CHOCOLATE PEANUT BUTTER ROULADE

SOFT AND SPONGY FOR 20 - 25 MINUTES - TOP SHOULD SPRING BACK.
Prepare a dish towel on the counter with a dusting of cocoa powder. The cocoa powder will prevent the cake from sticking to the towel.
When the cake is done, immediately flip it over on to the dish towel and remove the parchment paper. Roll the towel and the cake together and leave it to cool.

FOR THE PEANUT BUTTER FILLING

Whip cream and ⅔ cup powdered sugar until stiff. In a separate bowl beat butter, peanut butter and sugar. Fold whipped cream into peanut butter mixture.

FOR THE ROULADE

Once the cake is cooled, open it up and spread peanut butter mixture inside. Don't go all the way to the edges. Carefully re-roll, without the towel, and place in the fridge covered overnight.

FOR THE CHOCOLATE GLAZE

In a saucepan, combine the cream, sugar, ½ cup water, and cocoa. Bring the mixture to a boil then reduce heat to a simmer and whisk constantly. Simmer for 10 minutes, the sauce should be thick and similar to hot fudge sauce. Do not let it boil over. Remove from heat.
In a small bowl, sprinkle the gelatin over 1½ Tbls of water and wait 5 minutes. Then melt in for 8 seconds in the microwave. All the gelatin should be dissolved and no lumps remain.
Whisk the gelatin into the chocolate and strain through a medium sieve. Let the chocolate glaze cool for 10 minutes.

FOR THE ROULADE

Remove the Roulade from the fridge and place it on a cooling rack with a cookie sheet underneath it. Pour the glaze over the cake, coating it completely. Pour slowly and evenly to reduce the amount of glaze loss. Return to the fridge for at least 30 minutes, but no longer than 4 hours.
Trim one inch from each end and carefully remove the roulade with two spatulas and place it on a serving dish.

FOR THE TOPPING

Whip cream and add to the top of the roulade with peanuts butter cup as decoration.

Bahan
2 dada ayam
Untuk rendaman ayam
6 siung Bawang putih , cincang halus
2 sendok makan Ramuan Campuran (Kering)
2 sendok makan jus lemon
2 sendok makan Extra Virgin Olive Oil
1/2 sendok teh Tabasco Asli - Saus Panas
1/2 sendok makan serpih cabe merah
4 tangkai daun Peterseli , cincang halus
2 sendok teh Sayang
Garam , secukupnya garam
Untuk Pan Roasted Vegetables
1 Wortel (Gajjar) , potong-potong
1 zucchini hijau , potong-potong
6 Bayi jagung , potong-potong
10 kacang hijau (French Beans) , potong menjadi diagonal
1 Red Bell pepper (Capsicum) , potong-potong
1 sendok makan Extra Virgin Olive Oil
1 sendok teh Herbal Campuran (Kering)
4 siung Bawang putih , cincang halus
2 sendok makan Daun Peterseli , cincang halus
Garam , secukupnya
Untuk Kentang Mash
3 Kentang (Aloo) , panas direbus dan dikupas
Garam , secukupnya
1 sendok teh mentega
1/2 sendok teh bubuk lada hitam
1 sendok teh jus lemon
Bahan - bahan lainnya
2 sendok teh Tepung Serba Guna (Maida)
1/4 gelas Air

Cara membuat Resep Steak Ayam Dengan Sayuran Panggang & Kentang Mash
Untuk mulai membuat Resep Steak Ayam Dengan Pan Roasted Vegetables & Potato Mash, cucilah dan bersihkan potongan ayam secara menyeluruh, menjaga seluruh bagian payudara utuh.

Untuk rendaman ayam
Dalam mangkuk pengaduk, campurkan bawang putih, campuran rempah-rempah, jus lemon, minyak zaitun, saus tabasco, serpihan cabai merah, daun peterseli, madu dan garam.

Tambahkan dada ayam ke dalam mangkuk ini, dan pijat bumbu ke ayam.

Istirahatkan ini sekitar satu jam.

Panaskan wajan di atas api sedang, setelah panas, tempatkan ayam di atasnya dan masak di kedua sisi selama sekitar 3 menit di setiap sisi, olesi bumbu perendam yang tersisa sambil wajan memanggang ayam. Setelah selesai, pindahkan ke piring dan biarkan beristirahat.

Panaskan wajan yang sama dengan api sedang, tambahkan sisa bumbu ke dalam wajan ini.

Buat bubur dengan mencampurkan tepung serbaguna dengan air dan tambahkan bubur ini ke dalam wajan yang memiliki rendaman.

Didihkan tunggal dan biarkan saus untuk memasak dan menebal dan mematikan api. Ini adalah saus untuk steak ayam.

Untuk membuat Pan Roasted Vegetables
Panaskan wajan dengan api sedang-tinggi dengan sedikit minyak zaitun, tambahkan bawang putih dan tumis sampai berubah menjadi warna cokelat muda. Ini akan memakan waktu sekitar satu menit.

Selanjutnya tambahkan sayuran yang dipotong-potong dan tumis sampai matang, namun renyah secara bersamaan.

Tambahkan garam, bumbu campuran, peterseli, garam, dan aduk rata. Matikan apinya dan sisihkan.

Untuk membuat Mash kentang
Dalam mangkuk pengaduk, campurkan kentang rebus panas yang mengepul bersama garam, mentega, bubuk lada hitam, jus lemon, dan hancurkan dengan bagian belakang sendok saji / sendok.

Terus campur dan tumbuk sampai Anda mendapatkan tumbuk halus yang lembut lalu sisihkan.

Untuk merakit sizzler Ayam, di piring saji, letakkan sayuran panggang, kentang tumbuk dan dada ayam panggang. Tuangkan saus steak sebelum disajikan. Pastikan Anda memanaskan lebih dulu wajan mendesis di dalam oven atau di atas kompor, untuk memberikan efek mendesis.

Sajikan Resep Steak Ayam Ini dengan Pan Roasted Vegetables & Potato Mash

Ingredients:

2 whole free-range, organic chickens

Vegetable oil of choice, for frying the chicken

6 cups all-purpose flour

5 tablespoons salt

4 tablespoons ground black pepper

2 tablespoons garlic powder

1 tablespoon onion powder

2 teaspoons cayenne pepper

2 cups buttermilk

Directions:

1.Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.

2.Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.

3.In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.

4.Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.

5.Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.

6.Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.

7.Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.

8.Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.

9.When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.

10.After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)

11.Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

Mama's kitchen