Copycat Hardees Seasoned Fries Food

COPYCAT HARDEE'S SEASONED FRIES

Steps:

• Prepare batter.
• Combine seasoning mixture and store in a tightly covered container.
• Allow 1 tsp seasoning for each cup of prepared batter.
• Potatoes: Without thawing, open bag of fries and dust them lightly but evenly in flour, letting them dry on waxed paper lined cookie sheet for a few minutes.
• Coat the floured French fries evenly in the batter and fry in small portions at a time in 385 F oil (at least 2" deep) in an electric fry pan.
• Turn fries once to brown evenly.
• Remove with tongs to drain on paper towels.
• Serve at once.
• The batter can be repeated as needed to coat the frozen fries.
• Fajita Fries: Add 1/2 ts ground cumin in each cup of prepared batter that includes the seasoning mix given above.

SEASONED FRIES

Steps:

• Place potatoes on a foil-lined baking sheet. Bake at 450° for 8 minutes. Combine remaining ingredients; sprinkle over potatoes and mix gently. Bake until the potatoes are browned and crisp, 4-5 minutes longer.

ROY ROGERS CRISPY FRIED CHICKEN - COPYCAT

Steps:

• Pre-heat your deep fryer to 375°. In a mixing bowl, blend egg whites and milk with a wire whisk -- set aside.(Make sure they're mixed thoroughly--somewhat "frothy".).
• Measure dry ingredients into a gallon sized Zip Lock type bag, close, and shake well to mix.
• Generously coat the drumsticks with the milk-egg mixture, and place them in the bag of seasonings. (I recommend doing 3 at a time) Then shake the bag until well coated.
• Drop into deep fryer and allow to cook 15 minutes. (Fry no more than 9 at a time -- and if cooking 9, go 18-22 min, eyeball 'em) When the drumsticks are done, they will be a dark golden brown.
• Remove crispy chicken and drain on a paper towel lined plate. CAUTION! They will be very HOT, so allow them to cool 5-8 minutes before serving.
• Note: You can remove the skin for "skinless crispy chicken" if you prefer.
• Note 2: Try this coating recipe and cooking method with CHICKEN TENDERS. Just cut up boneless breasts into bite sized pieces, coat with milk-egg/seasoning and deep fry.
• Note 3: You can also use this coating and cooking method for wings, thighs, breasts etc. Just be sure to coat well and adjust cooking time for the different sizes of chicken.