Preheat oil at the highest setting in a T-Fal Maxi-Fry. In a wide bowl, mix the eggs, cream, beer and lightly whip until foamy. Set aside. In a plastic bag, mix the flours, garlic salt and pepper. Dip each piece of chicken into the egg mixture, then drop into plastic bag with flour mixture and shake to coat chicken.

Remove coated chicken to a plate and continue until all the chicken is coated. Place 3 or 4 chicken pieces at a time into basket and cook until golden, 8-10 minutes.

Be sure to cook small batch at a time so the pieces don't touch each other in the hot oil. Remove chicken from oil and drain on paper towels and serve.

Heavenly Fried Oysters

Serves 4 to 6

• 1/2 cup flour
• 18 large fresh oysters, shucked
• 2 eggs
• 4 tablespoons heavy cream
• 1 cup fine dry bread crumbs
• 2 tablespoons dried parsley
• 1 teaspoon each garlic powder, salt, citrus pepper
• Lemon wedges for garnish

Heat oil at highest setting in a T-Fal Maxi-Fry. Put flour in a paper bag. Drain oysters, drop in paper bag and shake until coated. Set aside. Beat eggs and cream in bowl. Combine all other ingredients in other bowl. Dip floured oysters in cream and egg mixture, then into the bread crumbs. Fry 2-3 minutes, or until golden brown. Drain on paper towels. Serve with lemon wedges.

Drizzled Dropcakes

Serves 4 to 6

• 2 eggs, separated
• 1/4 cup brown sugar
• 1 cup cake flour, sifted
• 11/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup whole milk
• Powdered sugar for sprinkling

Heat oil at highest setting in a T-Fal Maxi-Fry. In medium bowl, beat egg yolks and sugar until smooth. In separate bowl combine flour, baking powder, cinnamon, salt and add to egg yolk mixture. Add whole milk and stir until smooth. Whip egg whites in separate bowl until firm and gently fold into batter. Using a small ice cream scoop or teaspoon drop batter into hot oil and fry until golden brown, about 2 minutes, turning once.