15
16
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 oil in 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,
place 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 flour
½
teaspoon kosher salt
¼
teaspoon freshly ground pepper
¼
teaspoon paprika
¼
teaspoon granulated garlic powder
½
cup honey
¼
cup Dijon mustard (regular or grainy)
oil for frying
¾
cup buttermilk or regular milk
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 flour with the salt, pepper, paprika, and
granulated garlic in a shallow bowl. In another bowl, blend
honey and mustard to make honey mustard sauce.
When ready to cook, drain chicken and pat completely dry.
Heat oil in Waring Pro
®
Professional Deep Fryer to 375°F. Dip
the drained and dried chicken strips in buttermilk and roll in
flour mixture to coat well. Place the strips on a plate.
Carefully place the chicken strips in the hot oil in batches.
Cook, turning once, for about 3 to 4 minutes per side. Drain
on layers of paper towels and serve with honey mustard
sauce.
