Fried Jack Food

FRY JACKS(BELIZE)

Steps:

• Sift flour, baking powder and salt in a bowl. Cut shortening into flour. Add water, a little at a time, to make a soft, but not sticky dough. Divide dough into two rounds. Let rest for 15 to 20 minutes. Lightly flour counter top or cutting board. Roll dough out to about 10 to 12 inches round. Cut lengthwise into 2 to 3 inch strips and then crosswise to desired size. Heat oil and fry on each side until golden brown. Serve hot with honey, jam, sugar or refried beans and cheese and fully enjoy.
• Belize Recipe Tips:.
• Frying in very hot oil will ensure that fry jacks "puff" when cooking. If you prefer your fry jacks not to puff you should place slits in the dough slices before placing in hot oil.

FRIED JACK

Steps:

• Cut cheese into rectangular sticks or one inch cubes.
• Place the cheese pieces in a bowl and pour the milk over the cheese, coating thoroughly.
• Remove cheese from milk and coat with flour.
• Quickly dip in milk again and roll each piece in bread crumbs.
• In a medium to large saucepan, heat 2 to 3 inches of oil to med-high heat.
• Quickly fry a few pieces of cheese at a time, about 1 minute or until golden.
• Remove with slotted spoon and drain on paper towels.
• Serve with salsa, if desired.

JACK DANIEL'S WHISKEY FRIED CHICKEN

Steps:

• Measure all of the sauce ingredients into a bowl and whisk them together and set aside.
• Measure the slurry ingredients into a bowl and whisk them together. Set aside.
• Pour the oil into a heavy bottomed pot such as a Dutch Oven. You will want about four inches of oil in your pot. Turn on the heat and bring the oil to 300-315 degrees. If in doubt, use a kitchen thermometer!
• Set a baking sheet with a wire cooling rack on it next to the pot. You will place the fried chicken on the wire rack in a single layer. This will allow air to flow around the fried chicken, allow the excess grease to drip off, and keep the batter crispy and crunchy.
• Using tongs, lower the chicken into into the oil one piece at a time. Don't overcrowd the pot. I tend to fry them off about a dozen pieces at a time. The chicken fries really quickly; it only needs about 5-6 minutes.
• Once all of the chicken is fried, increase the heat of the oil to 350 degrees. Carefully place all of the chicken back into the oil. This is what I refer to as the second fry and it will add further crisp to your chicken and it only needs another 3-4 minutes. Remove from the oil and drain well.
• Next, transfer the bowl of sauce to a skillet and over medium-high heat, continuously whisk the sauce until it starts to boil.
• Reduce the heat to medium and mix the slurry by combining the cornstarch with the water. Pour this into the sauce while whisking. The sauce will immediately thicken. Continue to stir until all of the sauce is the same consistency.
• Finally, add the fried chicken and toss it with the sauce until each piece is generously and completely covered.
• Serve immediately.