| INGREDIENTS |
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3/4 c FLOUR 3/4 c BEER
1/2 c SESAME SEEDS 1/2 c APRICOT PRESERVES
1 1/2 ts SEASONED SALT 2 ts SOY SAUCE
1 1/2 ts CHOPPED PARSLEY 1 x PARSLEY SPRIGS FOR GARNISH
1/2 ts PEPPER, BLACK 1 x VEGETABLE OIL
1/2 ts GARLIC POWDER
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| INSTRUCTIONS |
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POUR OIL INTO AN ELECTRIC SKILLET TO A DEPTH OF 1". HEAT TO 3750F.
IN A MEDIUM BOWL, STIR TOGETHER ALL INGREDIENTS, EXCEPT FOR THE BEER, SOY
SAUCE AND PRESERVES.
MIX WELL. ADD BEER AND STIR TO MIX. BATTER WILL BE THICK. DIP CHICKEN
PIECES IN BATTER TO COAT COMPLETELY. SHAKE OFF EXCESS BATTER AND PLACE IN
SKILLET. FRY FOR 3 TO 5 MINUTES OR UNTIL PIECES ARE GOLDEN BROWN.
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