Recipes

Fry Krisp Cajun Green Fried Tomatoes

Fry Krisp Cajun Mix (Fish or Chicken) 1 Egg 1⁄2 cup Milk 1⁄4 teaspoon Salt
1⁄4 teaspoon Pepper Vegetable Oil 5 Firm Green Tomatoes
In a shallow bowl, mix milk, egg, salt and pepper. Slice tomatoes 1/4" thick. Dip tomato slices into egg mixture and then Fry Krisp Cajun Mix. Heat oil in skillet. Fry tomatoes about 2-3 minutes on each side.

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Fry Krisp Cheese Dog

Fry Krisp Corn Dog Mix 2 lb. Block of your favorite cheese (cheese much be medium hard such as Swiss, Muenster, Cheddar, Colby, Monterey, etc.)

Prepare Fry Krisp Corn Dog Batter Mix and oil according to directions in deep fryer (a deep sauce pan would suffice). Put a piece of cheese 2-3" long and 1" thick on a stick. Twist prepared cheese dog in batter, so batter will cover cheese. Following package directions place in oil and cook.

For a Spicy Cheese Dog
Add to Fry Krisp Corn Dog Batter Mix:
1⁄2 teaspoon Crushed Red Peppers
1 teaspoon Italian Seasoning
1⁄2 teaspoon Basil
1⁄2 teaspoon Oregano

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Fry Krisp Cheesy Corn Dogs

Fry Krisp Corn Dog Mix
Sliced Cheese (American, Cheddar or Swiss) cut into strips
3⁄4 cup Water
Vegetable Oil
Toothpicks
Corn Dog Stick

Using package directions, prepare batter mix with water. Put hot dog on stick. Using toothpicks wrap cheese around hot dog. Prepare oil at 375° in a heavy fry pan. Twist prepared hot dog into batter twisting so batter covers hot dog and cheese. Hold corn dog in heated oil with stick turning slowly until batter sticks. Slide stick and corn dog into pan and fry until golden brown. Remove with tongs and drain on paper towel. Remove toothpicks and serve.

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Krispy Baked Meatballs Special Hors d'oeuvre

Oven Krisp Hot & Spicy Coating Mix
Vegetable Spray

To go along with your favorite meatball recipe, make the meatball the size of a walnut. Roll in Oven Krisp Hot & Spicy Coating Mix. Spray baking sheet with vegetable spray and place meatballs in a single layer. Spray meatballs with vegetable spray and bake at 375° for 20 minutes.

Meatball Dip

1⁄2 cup Currant Jelly
1⁄2 cup Mustard

Combine 1⁄2 cup currant jelly and 1⁄2 cup mustard in the top of a double boiler, heat thoroughly and serve.

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Krispy Scallops

1 lb. Sea Scallops ( about 24)
Fry Krisp Old Fashion Seafood Mix
Vegetable Oil

Discard small tough muscle from side of each scallop and half any large scallops. Dip in Fry Krisp Old Fashion Seafood Mix. Fry in 11⁄2" of vegetable oil. Stir gently for approximately 21⁄2 minutes or until brown. Transfer to paper towel with a slotted spoon to drain. Serve with Lime Horseradish Sauce.

Lime Horseradish Sauce:

1⁄2 cup mayonnaise
2 tablespoons drained horseradish
11⁄2 teaspoons fresh lime juice and grated lime zest

Use a small bowl and combine 1⁄2 cup mayonnaise, 2 tablespoons drained horseradish, and 11⁄2 teaspoons fresh lime juice and grated lime zest. Stir until horseradish and lime is even throughout mayonnaise

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Mexican Hush Puppy Appetizers

1 Package Fry Krisp Hush Puppy Mix
1 teaspoon Oregano
1 teaspoon Basil
1⁄2 teaspoon Crushed Red Pepper
1⁄2 cup Shredded Sharp Cheddar Cheese
3 tablespoon Minced Onions
1 tablespoon Minced Green Peppers
1⁄4 cup Milk
1⁄4 cup Water

Add all ingredients together and mix well. Heat vegetable oil at 375°. Oil should be at least one inch deep in the pan. Drop batter off the end of teaspoon. Turn when brown. Remove with tongs and drain on paper towel.

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Cajun Lemon Chicken Casserole

1 1⁄2 cup Fry Krisp Cajun Chicken Fry
1 Egg
11⁄2 tablespoon Milk Pinch of Pepper
1 crushed Garlic Clove
4 skinned, boneless Chicken Breast Halves
1⁄4 cup Olive Oil
1⁄2 cup Chicken Broth
2 tablespoons White Wine
2 tablespoons Lemon Juice
1⁄2 cup Grated Parmesan Cheese

Preheat oven to 350° In shallow dish, mix egg, milk, pepper and garlic. Pound chicken breast with mallet, dip in egg mixture. Roll in Fry Krisp Cajun Chicken Fry. In large skillet, heat olive oil on medium heat. Cook chicken, turning until golden brown. Drain on paper towel. Arrange chicken in 11 x 7 baking dish. In small bowl, combine chicken broth, wine, and lemon juice. Pour over chicken and sprinkle with cheese. Cover and bake at 350°f for 25 minutes. Uncover and bake 10 minutes more.

Creamy Lemon Pepper Chicken with Spinach

1 cup Oven Krisp Lemon & Cracked Pepper Corn Chicken Mix
4 Skinned, Boned Chicken Breasts
1 (10 oz.) package washed Fresh Spinach
1⁄2 teaspoon Lemon Pepper
2 tablespoons Lemon Juice
8 oz. Light Soft Cream Cheese
1 tablespoon Water

Preheat oven to 350° Rinse chicken and roll in Oven Krisp Lemon Cracked Pepper Corn Chicken Mix. Place chicken on greased cookie sheet and bake at 350° for 30 minutes. Check to make sure that chicken in done (not pink). Cook spinach in water until it just begins to wilt (bring water to a boil and cover and simmer for about five minutes). Drain and place spinach on a platter. Sprinkle with lemon pepper. Arrange chicken on top of spinach and drizzle with 1 tablespoon lemon juice. Combine cream cheese, 1 tablespoon lemon juice and water in a small sauce pan. Stir well with wire whisk. Place over low heat and cook for 5 minutes or until cheese melts and mixture is smooth stirring constantly. Spoon over chicken and serve.

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Oven Baked Buffalo Chicken Wings

Oven Krisp Hot & Spicy Chicken Coating Mix
20-25 Chicken Wings
Vegetable Spray

Preheat Oven to 400° Separate chicken wings into three sections, discarding the wing tips. Lightly moisten and shake in a bag of Oven Krisp Hot & Spicy Chicken Coating Mix. Place in a single layer on a baking sheet sprayed with vegetable spray. Spray chicken with vegetable spray and bake at 400° for 15 minutes or until golden brown.

Sauce:
Butter
1⁄2 - 1 bottle of Louisiana Hot Sauce

Melt butter in saucepan and add Louisiana Hot Sauce to taste. If it is too hot, add more butter. Place chicken wings in serving bowl and pour hot sauce over wings. Mix well. Serve with celery sticks and Blue Cheese Dressing or Ranch Dressing Dip.

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Oven Krisp Chicken Fingers

2 cups Oven Krisp Barbecue Chicken Coating Mix
11⁄2 lbs. Boneless Chicken Breasts cut up into chicken strips
1 Egg
1⁄2 cup Skim Milk
1 teaspoon Dijon Mustard
1⁄4 teaspoon Salt
1⁄4 teaspoon Black Pepper
1⁄2 cup All Purpose Flour Vegetable Oil

Preheat Oven to 350° In a small bowl, which egg, milk, mustard, salt, and pepper. Mix in flour. Place Oven Krisp Barbecue Chicken Coating Mix in another small bowl (such as pie plate). Dip chicken strips first in egg mixture and then into Oven Krisp Barbecue Chicken Coating Mix, coating completely. Place on lightly sprayed baking sheet. Spray or brush chicken with vegetable oil. Bake in oven at 350° for 20 minutes or until chicken is cooked through and coating is crispy. Can be served with barbecue sauce, honey mustard sauce, or ranch dressing.

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Oven Krisp Honey Baked Chicken

11⁄2 cups Oven Krisp Lemon & Cracked Pepper Corn Chicken Mix
1 egg
1⁄2 cup Milk
3 lbs. Fryer, cut up
1 cup Honey
1⁄2 cup Italian Dressing

Preheat Oven to 350° In a shallow bowl, mix egg and milk. Dip chicken into egg mixture and then into Oven Krisp Lemon & Cracked Pepper Corn Chicken Mix. Place chicken in a greased 9 x 13" pan. Bake at 375° for 30 minutes. Mix honey and Italian Dressing together. Pour over chicken and bake at 350° for another 30 minutes.

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Oven Krisp Hot & Spicy Peanut Butter Chicken

1 cup Oven Krisp Hot & Spicy Chicken
1 31⁄2 lb. Fryer, cut up
2 chopped Onions
1 cup Creamy Peanut Butter
1⁄2 teaspoon Cayenne Pepper
1⁄2 Salt
2 cups Water
2 tablespoon Vegetable Oil Chopped Peanuts

Preheat Oven to 350° Rinse chicken part and dip in Oven Krisp Hot & Spicy Chicken Mix. Place chicken in baking dish sprayed with a vegetable spray. In a skillet with oil, cook onions until soft, approximately five minutes. Stir in peanut butter, cayenne pepper, and salt. Gradually, mix in water. Sauce will thicken slightly. Pour half of sauce over chicken. Bake chicken at 350° for 1 hour. Fifteen minutes before completion, pour remaining sauce over chicken. When cooked, put on a platter with sauce and garnish with chopped peanuts.

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"Oven" Southern Barbeque Chicken

Fry Krisp Barbeque Mix
1-2 Fryer Chickens cut up
Vegetable Spray
1⁄2 teaspoon Oregano
1⁄2 teaspoon Basil

Preheat Oven to 375° Spray a 9 x 13" pan with vegetable spray. Mix together Fry Krisp Barbeque Mix, oregano, and basil and put on a sheet of wax paper. Wash chicken and roll pieces into prepared breading mixture. Put into 9 x 13" dish. Pour Southern Barbeque Sauce over chicken and bake at 375° for 1 hour. Baste chicken at the end of 30 minutes and bake until done.

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Spicy Crunchy Chicken Pasta Salad

11⁄2 cups Fry Krisp Oven Fry Hot & Spicy Chicken Mix
4 Chicken Breast Halves, Skinned & Boned
1 Pkg (8 oz) Pasta (Linguine, Fettuccini or Rotini) cooked
1 can Crushed Tomatoes
1 Chopped Onion
1 Sliced Green Pepper
4 Crushed Garlic Cloves
1⁄2 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Basil
1 teaspoon Oregano
2 tablespoons Margarine
2 tablespoons Olive Oil
1 teaspoon Italian Seasoning
1⁄2 teaspoon Tarragon
4 dashes Tabasco
1 teaspoon Crushed Red Peppers
3 Chopped Scallions

Preheat Oven to 350° Spray cookie sheet with vegetable spray. Rinse chicken and coat with Fry Krisp Hot & Spicy Chicken Mix. Bake at 350° for 30 minutes. (Check to make sure chicken is not pink.) Cool, then cut into 1 inch pieces. In a skillet, melt margarine, add olive oil. Sauté onions and green peppers. Add remaining ingredients. Let cook on medium heat for 3 minutes. Put sauce in pasta bowl, add pasta, then add chicken. Put chopped scallions on top and serve. This recipe can be refrigerated and served as a cold salad.

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Sweet & Sour Chicken

Fry Krisp Batter Mix
2 lbs. Chicken Breasts, Skinless & cut into 1" pieces
Vegetable Oil

Sweet & Sour Sauce
Combine in 2 quart sauce pan
1 cup Water
1 cup Vinegar
1 cup Sugar
1 can (20 oz.) Crushed Pineapple and Juice (Heavy Syrup)
1 tablespoon Soy Sauce
1 cup Orange Marmalade

Bring sweet & sour sauce (minus orange marmalade) ingredients to a boil. Stir in corn starch mixture (2 tablespoon corn starch dissolved in 2 tablespoon water). Remove from heat, allow to cool to room temperature and stir in orange marmalade.

Prepare Fry Krisp Batter Mix according to directions on package. Heat enough oil in pan to cover chicken. Oil should be hot enough to cook chicken in 60 seconds. Dip chicken into oil & allow to cook. Remove from pan and drain on paper towel. Put chicken in serving bowl and pour sauce over. Serve with rice. Try substituting shrimp or pork for chicken.

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BBQ/Baked Spicy Fish

11⁄2 cups Fry Krisp Hot & Spicy Fish Mix
1⁄4 cup Grated Parmesan Cheese
1⁄4 teaspoon Garlic Powder
3 tablespoons Teriyaki Sauce
1 tablespoon Lemon Juice (or juice of 1⁄2 lemon)
Fish Fillet or Fish Steak of your choice

Preheat oven to 350° Season 11⁄2 cups Fry Krisp Hot & Spicy Fish Mix by mixing together with Parmesan cheese and garlic powder. Rinse fish and roll in mix. Place fish on cookie sheet covered with foil and sprayed with vegetable spray. Mix Teriyaki sauce and lemon juice and sprinkle over fish. Bake in oven for 20-25 minutes or until fish is flakey. Time will depend on your piece of fish.

Option: Put foil on BBQ sauce and BBQ (covered if possible) for 15 minutes. Check to make sure fish is flaky. Time will depend on variety and size of fish.

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Fry Krisp Cajun Fish Fry with Sauce

1 lb. Fresh Perch Fillets
1 cup Fry Krisp Cajun Fish Fry Mix
Vegetable Oil
1⁄2 cup Milk
1 Egg
3 chopped Large Tomatoes
1 sliced Onion
1⁄4 cup Margarine
1 teaspoon Salt
2 teaspoon Lemon Juice
1 teaspoon Pepper
2 dashes Tabasco

Mix milk and egg in shallow bowl. Rinse fish, dip in egg mixture, roll in Fry Krisp Cajun Fish Fry. In a large skillet (or electric fry pan), add oil, heat on medium heat. Fry fish until golden brown and place on platter.

Sauce
In small skillet, combine margarine, tomatoes, onions, salt, pepper, lemon juice and Tabasco. Sauté at a medium heat until onions are soft and transparent. Pour sauce over fish and serve

Optional: Preheat oven to 350° You may also place fish on a greased cookie sheet and bake for 20 minutes at 350°. If baking, sprinkle with lemon juice from 1⁄2 lemon.

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Hawaiian Pork Chops

11⁄2 cup Fry Krisp Country Style Steak and Chop Mix
4 Pork Chops
1 Egg
1⁄4 cup Milk
3 tablespoon Soy Sauce
1⁄4 teaspoon White Pepper
1⁄2 cup Brown Sugar
1⁄2 teaspoon Dry Mustard
2 tablespoon Wine Vinegar
1 (10 oz.) can drained Sliced Pineapple (4 Slices)
1 orange cut into 4 thick slices

Preheat oven to 400° Rinse off pork chops. In a shallow bowl, mix milk, egg, soy sauce, and pepper. Place Fry Krisp Country Style Steak and Chop Mix on a sheet of wax paper. Dip pork chop in egg mixture, then roll in Fry Krisp Country Style Steak and Chop Mix. Place steaks in greased shallow baking pan. Combine sugar, mustard, and vinegar and gently spread 1⁄2 the mixture over the chops. Bake at 400° for 20 minutes. Turn chops over and top with pineapple and orange slices. Gently spread remaining mixture and bake an additional 20 minutes. Place each pork chop on a platter and pour the pan sauce over the chops, serve.

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Packaged Steak

1 2-3 lb. Top Sirloin cut 21⁄2" Thick
1 cup Fry Krisp Steak & Chop Mix
1 teaspoon Pepper
1 teaspoon Salt
2 teaspoon Italian Seasoning
4 tablespoons Margarine
4 tablespoons vegetable oil
2 crushed Garlic Cloves
4 oz. Shredded Cheddar Cheese

Preheat oven to 375° Remove excess fat from steak. In small bowl, mix margarine, oil, and crushed garlic. Spread on all sides of steak. Mix Fry Krisp Steak & Chop Mix, salt, pepper, Italian seasoning and cheese. Press into steak and coat well. Put steak in a brown paper grocery bag. Fold ends and secure with staples or paper clip. Place steak on a baking sheet and bake 30 minutes. Let stand 5-10 minutes before carving.

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