KITTENCAL'S EXTRA CRISPY FRENCH FRIES
The secret ingredient for extra crispy fries is the sugar water, plan ahead the potatoes must be refrigerated in the sugar water overnight
Provided by Kittencalrecipezazz
Categories Potato
Time P1DT6m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In an extra large bowl dissolve the sugar completely in the water (the sugar must be completely dissolved).
- Add in the potato strips and refrigerate overnight.
- The following day drain well then pat the strips dry using paper towels.
- In a large heavy pot or deep-fryer heat oil to 375 degrees F.
- Carefully add potatoes in 2-3 batches and cook in hot oil for about 6 minutes or until golden brown (do not cook all the potatoes in one batch).
- Remove the fries using a large slotted spoon or long tongs and immediately season with seasoned salt or white salt while still hot.
- *NOTE* save the cooled oil in a jar at room temperature for the next time you make these.
Nutrition Facts : Calories 217.9, Fat 0.4, SaturatedFat 0.1, Sodium 49.9, Carbohydrate 50.2, Fiber 4.7, Sugar 9.8, Protein 5.2
KITTENCAL'S FREEZER FRIES (OAMC)
If you have an extra morning, then these homemade fries are worth the time to make, they are 100% better than the store bought --- you can refry, bake or drop them in the hot oil from their frozen state, or they may be thawed first --- if you are lucky enough to own a Starfrit brand french fry slicer which is what I have used for years, then this will save so much time, I suggest to purchase one because after you try these fries you will be making them all the time and never go back to frozen again! --- use only red potatoes with the skin on or peeled I prefer them with the skin left on they taste better and also saves the peeling time, if you are leaving the peel on then clean the skins well to remove the dirt ---I usually purchase a 10 or 20 pound bag of red potatoes, slice them and them fry in batches this way I am assured to have lots in my freezer as they go quickly at my house! --- make certain that you have a lot of oil on hand for this --- plan ahead the uncooked fries need to soak in cold water in refrigerator for 8-24 hours before frying, 24 hours is even better.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 8h
Yield 10 pounds potatoes
Number Of Ingredients 3
Steps:
- Slice the potatoes into about 1/2-inch wide strips, or to desired thickness.
- Place them in a large bowl and cover them with cold water, drain and cover them again with cold water (for extra crispy fries mix 1-2 tablespoons sugar with the cold water until completely dissolved before adding in the potatoes).
- Place the bowl in the fridge for a minimum of 8 hours, even overnight or up to 2 days.
- When read to make, drain as many as you are going to fry in a large strainer and leave the rest in water (you will be working in batches).
- Have another large bowl ready to put the fryed fries into, and have a large slotted spoon ready also to remove the fries from the oil.
- In about a 5-quart non-stick Dutch oven or a deep fryer, heat 10-12 cups oil until hot with 1 tablespoon salt or more if desired (must use the salt in the oil!) I just throw one French fry in, if it bubbles then to the oil is ready, this will take about 8 minutes to heat until hot.
- Carefully place the drained fries into the hot oil (no need to pat them dry!) and fry only until the edges begin to turn a little brown, and fries feel soft (do not cook them totally).
- Remove with a slotted spoon and place into a large bowl.
- Repeat with the remaining potatoes.
- When the fried potatoes are room temperature prepare one or two large cookie sheets.
- Spread the fries on the sheets (you may pile them on top of each other they will come apart when defrosted) and place in the freezer until completely frozen, then just pop them into a large zip-lock freezer bags and store in the freezer.
- **NOTE** Of coarse you can make some right away if desired, after they have come down to room temperature just re-fry them again until desired crispness.
- After freezing just drop the frozen fries into hot oil, there is no need to thaw them first.
Nutrition Facts : Calories 2254, Fat 218.6, SaturatedFat 15.6, Sodium 724.9, Carbohydrate 72.2, Fiber 7.7, Sugar 4.5, Protein 8.6
KITTENCAL'S EXTRA-CRISPY FRIED CHICKEN BREAST
You may adjust the seasoning amounts to you own taste ---serve this with gravy and mashed potatoes, this is delicious!--- see my recipe#145064
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large resealable bag place the crushed cracker crumbs with the next 7 dry ingredients; mix well to combine.
- Place the egg in a shallow dish.
- Heat oil in a heavy skillet over medium-high heat, using enough oil to generously cover the bottom of the skillet.
- Dredge the chicken breasts one at a time into the egg allowing any excess egg to drip off.
- Place the breast (one at a time) into the bag and shake to coat with the crumb mixture.
- Place the coated breasts onto a plate.
- Reduce the heat to medium.
- Cook the breasts in the skillet for 12-15 minutes turning frequently until golden brown and cooked through.
Nutrition Facts : Calories 269.4, Fat 6.3, SaturatedFat 1.5, Cholesterol 122, Sodium 408, Carbohydrate 21.7, Fiber 1, Sugar 0.6, Protein 29.4
THE BEST CRISPY FRENCH-FRIES
This is not so much a recipe as it is technique. Get ready for some of the best fries you've ever eaten! The oregano is a must, IMHO, but if you haven't got it, do without. Your loss.
Provided by evelynathens
Categories Potato
Time 43m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, cover the potatoes with water.
- In a deep fryer fitted with a basket or a heavy medium saucepan, heat 3 inches of vegetable oil to 340°F.
- Drain the potatoes and pat dry with paper towels.
- Add half the potatoes to the oil and cook until they begin to blister and turn golden, about 15 minutes.
- Shake up the basket every once in a while (not too often - especially in the beginning when the fries are still soft), or run a fork through the saucepan to make sure fries are not sticking together.
- Spread the fries on paper towels to drain and cool.
- Repeat with remaining fries.
- (Fries can be made to this point up to 4 hours in advance of serving).
- Heat the oil to 375°F.
- Add a quarter of the fries and cook until browned and crisp, 1 to 2 minutes.
- Drain on paper towels and repeat with remaining fries.
- Sprinkle with sea salt and some oregano.
Nutrition Facts : Calories 233.1, Fat 0.3, SaturatedFat 0.1, Sodium 18.2, Carbohydrate 52.9, Fiber 6.7, Sugar 2.4, Protein 6.1
HOMEMADE CRISPY SEASONED FRENCH FRIES
My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave.
Provided by Cassie
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
- Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
- Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 37.8 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 751 mg, Sugar 1.2 g
CRISPY FRENCH FRIES
Make and share this Crispy French Fries recipe from Food.com.
Provided by anme7039
Categories Potato
Time 37m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cut potato into french fry shapes.
- Heat oil to 325°F.
- Drop spuds into oil.
- Cook them in the oil for about 5 minutes, until they are semi-cooked and kind of floppy looking.
- Remove from oil, drain and cool.
- When spuds have cooled, re-heat oil to 375°F.
- Toss milk and cornstarch into a plastic bag.
- Put bread crumbs into another bag.
- Take semi-fried spuds and put them into the milk bag.
- Remove from milk bag then place into the bead crumb bag, shaking to coat.
- Refry for about 2 or 3 minutes.
- Place on wire rack to drain.
Nutrition Facts : Calories 470.6, Fat 7.5, SaturatedFat 3.5, Cholesterol 17.1, Sodium 468.2, Carbohydrate 85.4, Fiber 7.2, Sugar 5, Protein 15.5
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