Waring Pro DF55 - Manual (Page 9)

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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 flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon paprika
¼ teaspoon granulated garlic powder
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 flour 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 375°F. Dip the
drained and dried chicken strips in buttermilk and roll in flour 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.