My hubby makes the most awesome friend chicken. First we buy boneless chicken thighs (breasts work too). Then kenny mixes some flour salt and pepper in one dish, and some milk and egg in another (I'm not sure how much egg or milk - but their's more egg than milk, after you mix it, it should still look like eggs.) He puts the chicken in the flour mix, then dips it in the egg mix, and then dips it back in the flower mix. He cooks it for 7 minutes, pulls it out and makes sure it's done, and if it isn't puts it back in for another 2 minutes. Then he slats it. It's best to salt it right after it comes out of the fryer.

I also make my french toast in it. That's the way that my mom always made it, and it's tastier, and richer. You make up your french toast batter like you normally make it, but instead put the bread in your fryer. You only want to cook it for a couple of minutes, or you'll burn it. It's really good that way. My husband (who used to cook for a living, and is an AWESOME cook) says it's the best french toast he's ever had. But that's partly cause of my french toast batter, which I do slightly different.

Also - I figured out how to make my french fries like them make them in the restraunt. I salt them BEFORE I fry them. This makes them darker and crunchier. I don't know why, it just does.

Enjoy!