Alaskan Gourmet Recipes | Alaskan Gourmet Batter

Recipes

Easy Sweet and Spicy Wings

Do you enjoy spicy wings? Tired of the restaurant prices? Make your own at home. Here is a quick and easy recipe and you can have great wings at a fraction of the cost.

One bag of Alaskan Gourmet Spicy batter
Vegetable or peanut oil to fry chicken wing
Frozen chicken wing sections

For the sauce:
1/3 cup corn syrup
1 Tablespoon Worcestershire sauce
1 Tablespoon Soy sauce
2 teaspoons lemon or lime juice
1 Tablespoon catsup
1 heaping teaspoon dry crushed red pepper
2 teaspoons of your favorite hot sauce (Use more or less to your taste)

Place the sauce ingredients into a small sauce pan, mix and bring to a boil. Remove from heat.

Place the dry batter powder into a gallon size plastic bag. Put 8 to 10 thawed wing pieces into the bag at a time and shake to coat well. Tap off the excess batter and place into 350°F oil for 4 min or until golden brown and crispy. Fry small batches to keep the oil hot. Remove from the oil and drain on paper towel for a minute or so the put into a bowl. Pour spice mix over the hot wings and stir to coat well. Serve on a plate with celery and ranch dressing you will be the hit of the party!

Nikki's Chicken Cordon Bleu

Mix one Alaskan Original Fish Batter following the directions, using apple juice instead of flat beer, the night before.

12 Chicken breast halves, skinned and boned

12 slices of deli smoked turkey - thin sliced

12 slices of Monterey Jack Cheese

Place 1 slice turkey and one slice cheese in the center of each chicken piece. Roll up lengthwise and secure with a wooden tooth pick. Place in the refrigerator for about 1 hour. Pre heat oven to 350°F, take out and dip in the Alaskan Original Fish Batter, coating each piece very well, then roll in the Bread Crumbs and place in a 9x12 pan coated with cooking spray.

Bake for 30 to 40 minutes uncovered.

Serve hot and enjoy!!

Browning Meat

Any time your meat recipe calls for flour before browning, use the dry batter of your choice instead of plain flour for added flavor.

Steak Fingers

Cut round steak into 3/4" x 3/4" fingers, several inches long. Dip in batter, roll in the bread crumbs and fry at 350ºF for no more than 3 minutes. If the meat is over-cooked it becomes dry.

Onion Rings

It takes a little practice to make attractive onion rings. For the best results, dry the rings well. Dip into prepared batter then coat them with dry batter. Now, dip them once again in the prepared batter. Bread as normal, fry for 1minute/40 seconds. This makes a nice even coating on the most difficult onions. They are delicious!

Cheese Sticks

Cut cheese into sticks 1/2" square. Dip in prepared batter and bread. To make certain there is 100% coverage, repeat the process. If there is an opening in the batter the cheese will melt out. Firm cheese works better than soft cheese. Also try freezing your cheese sticks before you batter them. Fry them a little hotter than normal to brown the outside quickly.

Chicken Strips

Cut boneless breast or tenderloins into strips no more than 3/4" thick. Pat dry with a paper towel and dip into prepared Her Batter. Roll in bread crumbs and fry until cooked but moist (approximately 2.5 minutes). Note: If you do not cook all the chicken strips, freeze single layered on a cookie sheet after batter and breading. When frozen, remove from cookie sheet and place in a plastic storage bag. They will be ready to cook another day!