NuWave PIC2 - Seafood; Tips for Seafood; Cooked Seafood Guidelines

32 • NuWave PIC2 Complete Cookbook
• 33
Fried Chicken PIC Style
Serves: 1-2
1½ pounds bone-in chicken pieces
(breasts, thighs, and drumsticks)
2/3 cup all-purpose our
3 teaspoons poultry seasoning or
paprika
3 teaspoons dried basil or marjoram
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black or white pepper
7 cups canola or vegetable oil
Directions:
1. Combine our and all spices in
4-quart plastic container. Shake to
evenly mix ingredients.
2. Add canola or vegetable oil to
3.5-quart pot.
3. Heat over Medium-High (375°F) for
5 minutes.
4. Add chicken pieces to seasoned
our, shaking plastic container each
time to coat.
5. Cook legs and thighs for 12 minutes
per side; breasts for 15 minutes per
side.
6. Cook chicken until internal
temperature reaches 180°F for legs
and thighs; 170°F for breasts.
Tip: Be careful not to overcrowd pan.
If necessary, cook in two or three
batches.
• This recipe can be altered to fry 4
pounds of chicken. To do so,
double the dry seasoning and
increase our to 3 cups.
Seafood
Tips for Seafood
• Always smell seafood prior to
purchase to ensure freshness.
• When buying whole sh, make
sure eyes are clear. Cloudy eyes
typically signify older sh.
• Rinse seafood prior to cooking.
• Thaw in refrigerator on lowest
shelf. If there is a spill, other foods
won’t be contaminated.
• Peeling shrimp? Use fresh lemon
juice to remove lingering smell from
hands.
• The perfect temperature for melting
butter is 100°F (Low).
Cooked Seafood Guidelines
Whole Fish
Flesh should be opaque
and ready to ake.
Shrimp
Flesh is opaque and
shell turns from red to pink.
Scallops
Flesh turns opaque
Lobster Tails
Flesh turns opaque and
outside shell turns red.