MAKE-AHEAD FRIED CHICKEN
Fried chicken is one of the few fried foods that tastes just as good served at room temperature as it does when it's served hot enough to burn your fingers. This recipe has been specially engineered to be made in advance. It's seasoned assertively, so the flavors won't dull as it cools. But the real key is double-dipping the chicken in the flour mixture before you fry it, making for an extra-crunchy crust that holds up all afternoon. And it lets you serve fried chicken to your guests and still have enough time to clean the kitchen and take a shower before they arrive. Although the recipe calls for all drumsticks, which won't dry out as they sit, feel free to substitute other chicken parts.
Provided by Melissa Clark
Categories dinner, lunch, main course
Yield 4 to 6 servings
Number Of Ingredients 16
- Make the marinade: Whisk together all the marinade ingredients, except the chicken, and place in a large bowl or plastic bag. Submerge the chicken in the marinade, cover bowl or seal bag, and let rest in the refrigerator for at least 4 hours or, better, overnight.
- Make the coating: In a bowl, whisk together the flour, cayenne, salt and chile powder. Place a paper bag inside another paper bag (to prevent seepage, use large bags or several small ones) and transfer the flour mixture into it. This is so you can shake the chicken pieces. (You can also just mix flour in a bowl and dredge the chicken parts in it, or use a heavy-duty plastic zipper bag for shaking.)
- Take a piece of chicken out of the marinade and place it in the bag with the flour mixture. Close the bag and shake it so the chicken is fully coated. (Or, if you are using a bowl, dredge the chicken in the flour mixture.) Remove and place on a plate or sheet pan. Repeat with remaining chicken pieces, one by one. Let chicken rest for 30 minutes so it can come to room temperature. Reserve the coating mixture.
- In a large Dutch oven or heavy skillet with a lid, heat the oil until it reaches 350 degrees. Just before frying, shake the chicken pieces in the coating mixture once again, one by one.
- Fry the chicken for 6 minutes, covered, then uncover the pot and flip the chicken with tongs. Continue frying for about another 6 minutes, or until the coating is dark golden brown and the juices run clear when the meat is pricked with a fork.
- Place chicken on a wire rack set over a paper-towel-lined baking sheet to drain and cool. Serve within 8 hours, but it's best to serve within 4 hours and leave the chicken at room temperature, rather than chilling it.
OVEN BAKED SWEET POTATO FRIES
Need a side dish? Bake a batch of sweet potato fries that will please your friends and family. Soybean oil, labeled vegetable oil, helps brown evenly. Season as you please!
Provided by United Soybean Board
Number Of Ingredients 6
- Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray.
- Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika.
- Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
- Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.
THE ONE AND ONLY TRULY BELGIAN FRIES
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.
Provided by Ruth Van Waerebeek
Yield Serves 4 to 6
Number Of Ingredients 3
- Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
- Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
- When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
- Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.
OVEN BAKED STEAK FRIES
- In a large skillet heat oil over medium high heat. Add butter and stir until melted. Add potatoes and toss to coat. Cook the potatoes for 10 minutes, occasionally tossing and stirring them. Transfer potatoes to a baking sheet and roast in oven at 400 degrees for another 20 minutes. Bake until potatoes are golden brown and crispy. Season with salt and pepper.
HOME FRIES WITH ONIONS AND CHIVES
- Cover potatoes with salted cold water by 1 inch in a large pot, then boil until just tender when pierced with a knife, about 20 minutes. Drain potatoes and cool completely, then chill, wrapped in plastic wrap, at least 8 hours.
- Quarter potatoes lengthwise and cut crosswise into 1/2-inch pieces.
- Cook onions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until pale golden, 10 to 15 minutes, then transfer to a bowl.
- Heat 1 tablespoon butter and 1 tablespoon oil in skillet over moderately high heat until foam subsides, then sauté half of potatoes with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden, 8 to 12 minutes. Add half of onions and sauté, stirring occasionally, until potatoes are golden brown, about 3 minutes. Transfer to a bowl and keep warm, covered. Cook remaining potatoes and onions in same manner.
- Return all vegetables to skillet and gently toss with remaining tablespoon butter and chives until butter is melted. Season with salt and pepper.
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2016-09-26 · Pat with more towels to dry completely. Place the fries and oil in a clean, dry large bowl and toss to combine. Freeze: Place the fries in a single layer on a parchment paper-lined rimmed baking sheet and freeze until solid, 6 hours or overnight. Bag and store: Transfer the frozen fries …
- Peel and cut: Rinse the potatoes and pat dry. Peel the potatoes, if desired. Cut the potatoes into 1/2-inch-thick sticks or your desired thickness.
- Blanch: Bring the water and salt to a boil over medium-high heat in a large pot. Add 1/4 of the potatoes and cook for 2 minutes. While the potatoes are cooking, prepare a large bowl of ice water. Use tongs or a slotted spoon to immediately move the blanched potatoes to the ice water bath. Repeat with blanching and cooling the remaining potatoes in 3 more batches.
- Dry: Drain the chilled potatoes from the ice bath and lay them out in a single layer on paper towels or a clean kitchen towel. Pat with more towels to dry completely. Place the fries and oil in a clean, dry large bowl and toss to combine.
- Freeze: Place the fries in a single layer on a parchment paper-lined rimmed baking sheet and freeze until solid, 6 hours or overnight.
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2015-04-18 · Do you cut the fries and then freeze the zucchini fries and then get them out to prepare? This would be a great way to have the zucchini fries ready and prepped several nights or weeks ahead and save time (especially in weeknights)! Chungah — July 15, 2017 @ 10:21 AM Reply. The zucchini is actually not frozen here! Sue — July 10, 2017 @ 3:39 PM Reply. Tried this recipe …
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EASY HOME FRIES - SPEND WITH PENNIES
2019-03-11 · Reheating in the microwave is a cinch, but it can cause the texture of the potatoes to change. Baked home fries in the oven will restore their crispy crunch. Just spread out on a sheet pan …
- Place potatoes in a pot of cold water and bring to a boil. Once boiling, let cook about 4-6 minutes or until slightly tender when poked with a fork. Drain potatoes well.
- Meanwhile, melt 1 tablespoon butter and onion in a large skillet over medium heat. Cook onion until tender. Remove onion from pan and set aside.
- Add 1 tablespoon butter and olive oil to the pan. Add potatoes, seasoned salt and pepper. Cook until golden stirring occasionally, about 15-20 minutes adding more butter if needed.
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2021-05-12 · Be sure to see the recipe card below for full ingredients & instructions! Stir together the panko, parmesan and seasonings in a bowl. Add eggs and water to another bowl. Shake together the …
- Stir together the panko breadcrumbs, Parmesan cheese, Italian herb seasoning, garlic powder, onion powder, salt, and black pepper in a shallow bowl.
- Add the zucchini wedges and flour to a gallon-sized Ziploc bag. Zip the bag to close it, and gently shake to coat the zucchini with flour.
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- Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer). Line two large, rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.
- Peel the sweet potatoes and cut them into fry-shaped pieces about 1/4″ wide and 1/4″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.
- Sprinkle the sweet potato fries with the cornstarch (use 1 1/2 teaspoons per pan) and salt (1/4 teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).
- Arrange your fries in a single layer and don’t overcrowd; otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. (The easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.)
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- Slice the potatoes lengthwise into 1/4-inch thick planks, then cut them into 1/4-inch strips (I don’t peel the potatoes, as I like the flavor and appearance of the skin, but you could peel them if you prefer). Transfer the potatoes to a large bowl and cover them with 1-2 inches of very hot tap water. Let sit 10-15 minutes. Drain the potatoes, rinse them well, then pat them very dry using kitchen towels.
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- Roast the potatoes until they're golden and crisp on the bottom, about 20 minutes. Remove the pan from the oven, and using a large spatula, flip the fries over. Spread them in an even layer, redistributing the fries as needed (moving any lesser-cooked ones to the edges where it’s hotter)—be careful, they’re hot!
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2020-08-22 · Make-Ahead Home Fries To save time during the hectic dinner hour, you can chop the potatoes up to a day in advance. Store them in the fridge in a sealed container (these versatile glass bowls with lids are perfect – affiliate link), covered with water. What to Serve with Home Fries
- Dice potatoes into fairly even cubes by cutting them in half lengthwise then cut each half in half lengthwise to make 4 long quarters. Chop each quarter into fairly even chunks (see below).
- Place all the ingredients in a large bowl with a lid. Seal lid tightly, then shake the bowl vigorously until potatoes are evenly covered with oil and seasonings.
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- Peel the sweet potatoes and cut them into 1/4-inch by 1/4-inch matchsticks. Put them in a bowl and cover with cold, fresh water. Let them soak for 1 hour or up to overnight. Pour the water and sweet potato matchsticks into a colander, rinse with fresh water, then pat dry with paper towels. They should not be visibly wet, but they don't have to be bone dry.
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2016-09-27 · 2. Cut the potatoes into fries – your preference on how thick or thin. 3. Put the cut potatoes into a big pot of water. Bring to a boil. 4. Once water/potatoes comes to a boil, remove the potatoes from heat and strain, running the potatoes under cold water to cool and stop the cooking process. 5.
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2020-08-06 · You can also use leftover fries pretty much in any recipe that calls for potatoes (keeping in mind that they’re already cooked, and won’t need as much cook-time as the original recipe calls for). You can stick them a breakfast burrito or hash, or incorporate them into a casserole. Possibly the best option is to put your leftover fries into a frittata. Frittatas are a versatile dish ...
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2017-09-28 · Make-Ahead the Belgian Way If you are cooking french fries for a large party and have limited fryer space, use a cook-ahead process. Traditional Belgian-style french fries are cooked with a two-stage frying process. First, the cut potatoes are cooked for 5 to 7 minutes in 325-degree oil until cooked through but not brown.
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2020-12-15 · Home fries are an essential component to any breakfast or brunch spread, not only because they’re delicious, but because they’re cheap and super easy to make. The perfect breakfast potato, in my humble, starchy opinion, is a 1-inch cube or wedge, and it’s super crunchy on the outside, creamy on the inside, and heavy on the salt and spices.
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Do-Ahead Fries Recipe. Home fries are an essential component to any breakfast or brunch spread, not only because they’re delicious, but because they’re cheap and super easy to make. The perfect breakfast potato, in my humble, starchy opinion, is a 1-inch cube or wedge, and it’s super crunchy on the outside, creamy on the inside, and heavy on the salt and spices. Forget bland, cubed home ...
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Healthy recipes - discover ChampsDiet healthy recipes, including healthy breakfasts, lunches, dinners and snacks. Good food ideas, family meal recipes.
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Make Ahead Home Fries Recipe. HOME FRIES. When I was little, my dad and I would get up early on Sundays and make these for the family. The rest of the gang would be awakened by the tempting aroma. -Teresa Koide, Manchester, Connecticut. Provided by Taste of Home. Categories Breakfast Brunch. Time 40m. Yield 8 servings. Number Of Ingredients 5. Ingredients; Nutrition; 1 pound bacon, chopped: 8 ...
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Do ahead fries is the best recipe for foodies. It will take approx 13 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make do ahead fries at your home.. The ingredients or substance mixture for do ahead fries recipe that are useful to cook such type of recipes …
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15-minutes-or-less time-to-make course main-ingredient cuisine preparation occasion north-american low-protein healthy 5-ingredients-or-less side-dishes potatoes vegetables american easy refrigerator finger-food kid-friendly low-fat vegetarian deep-fry dietary gluten-free low-cholesterol low-saturated-fat low-calorie comfort-food pacific-northwest oamc-freezer-make-ahead inexpensive healthy-2 free-of-something low-in-something taste-mood equipment number-of-servings presentation technique