16
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
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
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; reserve.
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.
Honey Mustard Sauce
½ cup honey
¼ cup Dijon mustard (regular or grainy)
Blend honey and mustard to make honey mustard sauce.
