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Better than Fast Food French Fries
Makes about 6 servings
peanut or vegetable oil for frying
2 russet potatoes
kosher salt and freshly ground pepper to taste
Heat the oil in the Waring Pro
®
Professional Deep Fryer to 325°F.
Cut potatoes into french fry-cut uniform sticks (about 6 x 6 mm)
or into slices ¼ inch or less thick. As you cut, put the potatoes in
a bowl of ice water to keep them from turning brown.
Drain and dry the potato strips completely and thoroughly.
They cannot be at all wet, or the oil will spatter and spit. Fry the
potatoes in small batches. Cook for about 3 minutes, remove
and drain on layers of paper towels. Increase temperature of oil
to 375°F. In small batches again, fry the potatoes for a second time,
this time about 4 minutes, until golden and crispy. Drain on fresh
layers of paper towels. Season to taste and serve immediately.
Seasoning suggestions: herb blends, Cajun or Creole seasonings,
and chili powder.
Crispy Chicken Fingers
with Honey Mustard Sauce
Makes 6 servings
3 tablespoons kosher salt
3 tablespoons brown sugar
1 cup boiling water
12 ice cubes
4 skinless, boneless chicken breast halves
1 cup unbleached, all-purpose our
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon paprika
¼ teaspoon granulated garlic powder
oil for frying
¾ cup buttermilk or regular milk
Honey Mustard Sauce
½ cup honey
¼ cup Dijon mustard (regular or grainy)
Combine salt, sugar and boiling water in a medium-large heat-proof
bowl. Stir until sugar and salt are completely dissolved. Add ice.
Cut chicken into ½ x 2-inch strips. Place cut chicken in the chilled
brine mixture and refrigerate for 30 to 60 minutes. Combine the
our with the salt, pepper, paprika, and granulated garlic in a
shallow bowl. Blend honey and mustard to make honey mustard
sauce. When ready to cook, drain chicken and pat completely dry.
Heat the oil in the Waring Pro
®
Professional Deep Fryer to 350°F.
Dip the drained and dried chicken strips in buttermilk and roll in
our to coat well. Place the strips on a plate. Carefully place the
chicken strips in the hot oil in batches. Cook, turning once, about
3 to 4 minutes per side. Drain on layers of paper towels and serve
with honey mustard sauce.