1 tablespoon paprika
1 teaspoon seasoned salt (I used Lawrys)
1 teaspoon dried parsley
1 teaspoon tarragon
1/2 teaspoon sage
1/4 teaspoon pepper
3 cups pancake mix (I used Bisquick)
2 tablespoons ranch dressing
3 eggs
2 tablespoons of milk (I used soy because my husband is allergic to milk)
3 boxes Quorn Naked Cutlets
If you have a fryer, get it ready. If you are using the stove top, heat the oil on low-medium heat. In one bowl, mix all dry ingredients. The recipe says to blend them, but I just mixed them with a fork. In second bowl, mix dressing, eggs, and milk.
Defrost chik'n half way if you haven't already defrosted it all the way (it will defrost the rest of the way in the fryer). I like batter, so I cut them in half, but do what you want. Dip the chik'n in the wet ingredients and then in the dry. Make sure the dry covers the whole thing.
Check the oil for readiness by flicking water on it (be careful, it can pop a lot) - if it hisses and pops, it's ready. Try one piece first to test and make sure the oil is ready. It should cook steadily, not super slow and not super fast (I burned the first three pieces because the oil was too hot!). Fry the pieces for about five minutes, until golden brown.
Serve it with whatever you'd serve fried chicken with! I served it with left over macaroni and cheese, steamed broccoli and garlic mashed potatoes. Last year, at Thanksgiving, I used a similar recipe and it was a big hit (after years of torturous vegetarian replace-the-meat recipes). The Tofurky Gravy is really good with it (and I don't like mushrooms).
Recipe turned out (on a scale of 1-5): 3.5-4
On the "Can I see the box to make sure this isn't meat" to the "Are you sure this is edible?" scale: It's fairly obvious that it isn't chicken, but it's tasty, and will definitely scratch that itch!
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