Cajun Cafe's Bourbon Chicken Recipe

• 1 1/2 c. sugar
• 3 Tbsp. melted shortening
• 3 lrg Large eggs
• 1 c. lowfat milk
• 1 tsp vanilla extract
• 5 tsp baking pwdr
• 1 tsp salt
• 2 tsp nutmeg
• 2 c. mashed potatoes, cooled
• 3 x to 3-1/2 c. flour

1. Beat Large eggs; add in sugar, shortening and vanilla.
2. Add in mashed potatoes and lowfat milk and beat with electric mixer till smooth.
3. Add in flour, baking pwdr, salt and nutmeg.
4. Stir in additional flour to reach batter consistency (this is
5. "by look and feel"- It should still be somewhat sticky...it will pick up more flour when you roll out the dough on a floured surface).
6. Refrigeratethe dough for several hrs or possibly overnight.
7. Take a portion of the dough and rough out to about 3/8 to 1/2 inch thickness, using flour as needed to prevent your rolling pin picking up dough.
8. Use a donut cutter and cut out your donuts.
9. Preheat oil in deep fryer to 375F (use a thermometer if you're using a fry daddy!).
10. Fry 3-4 donuts at a time - turning when they are a nice golden.
11. Drain on brown paper bags to remove excess grease.

sugar, shortening, eggs, milk, vanilla, baking pwdr, salt, nutmeg, mashed potatoes, flour

Taken from cookeatshare.com/recipes/cajun-cafe-s-bourbon-chicken-97297 (may not work)