Colonel Sanders French Fried Parsnips Or Cauliflower Recipes

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COLONEL SANDERS' FRENCH FRIED PARSNIPS OR CAULIFLOWER



Colonel Sanders' French Fried Parsnips or Cauliflower image

Make and share this Colonel Sanders' French Fried Parsnips or Cauliflower recipe from Food.com.

Provided by Colonel Sanders

Categories     Cauliflower

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 parsnips or 1 head cauliflower
1 egg yolk, beaten fluffily
1/4 cup milk
1/4 teaspoon salt
6 tablespoons flour
3 cups flour
1 1/3 teaspoons white pepper
3/4 teaspoon Accent seasoning
2 1/2 teaspoons salt
2 quarts water
1 tablespoon salt
1 tablespoon sugar

Steps:

  • Mix the batter ingredients well.
  • Mix the seasoned flour well.
  • Cut parsnips into strips or cauliflower into medium flowerets.
  • Parboil parsnips or cauliflower in 2 quarts water with 1 tablespoon salt and 1 tablespoon sugar just until fork tender.
  • Dip in batter.
  • Roll in flour mixture.
  • Fry in 375°F hot deep fat until golden.

Nutrition Facts : Calories 495.5, Fat 2.9, SaturatedFat 0.9, Cholesterol 43.6, Sodium 3378.6, Carbohydrate 103, Fiber 8, Sugar 8.2, Protein 13.3

COLONEL SANDER'S KENTUCKY FRIED CHICKEN



Colonel Sander's Kentucky Fried Chicken image

While I'm not claiming it tastes just like the KFC recipe, this is truly an AWESOME recipe for fried chicken!! My mom has been making this since I was a wee little one, and I still absolutely LOVE it! My whole family really enjoys this chicken. The ingredients are a little different, but don't let that scare you. Make it once, and you'll be hooked! Prep. time includes refrigeration time.

Provided by Manda

Categories     Chicken

Time 4h

Yield 8 serving(s)

Number Of Ingredients 10

2 packages dried Italian salad dressing mix
3 tablespoons flour
2 teaspoons salt
1 dash black pepper
1/4 cup lemon juice
2 tablespoons vegetable oil
2 1/2-3 lbs broiler-fryer chicken pieces
2 cups carbonated soda water
2 cups dry pancake mix
oil, for frying

Steps:

  • In small bowl, combine first 6 ingredients and stir until smooth, thick paste is formed.
  • Spread evenly over chicken.
  • Place coated chicken in large bowl, cover tightly, and refrigerate for at least 2 hours.
  • Pour oil in large, heavy skillet or deep fryer to at least a 3-inch depth, and heat to 425 degrees.
  • Meanwhile, place soda water in bowl, and dry pancake mix in a seperate bowl.
  • Place chicken in soda, then dredge with pancake mix.
  • Set aside to dry a few min.
  • Fry a few pieces at a time uintil browned (about 5 minutes), and place on large baking sheet.
  • Bake, uncovered, for 30 minutes at 350 degrees.

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