Southern Style Seasoned Fries Food

HOMEMADE CRISPY SEASONED FRENCH FRIES

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.

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.

SAVORY SOUTHERN FRIED SEASONING

Steps:

• 3/8 TEASPOON IS 1/4 TEASPOON PLUS ONE-HALF OF 1/4 TEASPOON. TO PREPARE A SINGLE BATCH OF FRIED CHICKEN OR TWO BATCHES PORK CHOPS OR CHICKEN FRIED STEAK, FOLLOW THIS RECIPE: 1 tablespoon fine sea salt, 1 tablespoon ground black pepper, 2 teaspoons celery salt, 2 teaspoons ground sage, 1 1/2 teaspoons paprika, 1 1/2 teaspoons powdered sugar, 3/4 teaspoon ground ginger, 1/2 teaspoon ground fennel, 1/2 teaspoon garlic powder, 1/2 teaspoon ground thyme, 1.4 teaspoon ground mace (or 1/8 teaspoon ground nutmeg), 1/4 teaspoon onion powder, 1/4 teaspoon ground rosemary, and 1/8 teaspoon cayenne pepper. Shake mixture well in a resealable container with 1 3/4 cups all purpose flour and 1/4 cup cornstarch.
• GRIND fennel seeds, rosemary leaf, and thyme, separately in a clean spice mill or coffee grinder, as finely as possible (for best grinding results, use 4 tablespoons of each).
• MEASURE all recipe ingredients into a medium resealable container then seal.
• SHAKE container well until thoroughly blended (if necessary, break up any clumps by pressing mixture with the back of a spoon, then re-seal and shake mixture again).
• STORE tightly sealed in a cool, dry place away from light.
• FOR FRIED CHICKEN BREADING: Measure 1 3/4 cups flour, 1/4 cup cornstarch and 1/3 level cup of this seasoning in a resealable container. Seal and shake well. If double-breading chicken, add an another 5 teaspoons flour and 1 teaspoon cornstarch to breading.
• FOR CHICKEN FRIED STEAK OR PORK CHOP BREADING: Measure 7/8 cup of flour (3/4 cup, plus 2 tablespoons), 2 tablespoons cornstarch, and 8 teaspoons (2 tablespoons plus 2 teaspoons) of this seasoning into a resealable container. Seal and shake well. If double-breading chicken fried steak or pork chops, add an another 5 teaspoons flour and 1 teaspoon cornstarch to breading.
• ENJOY!

SOUTHERN STYLE SEASONED FRIES

Steps:

• Peel and cut potatoes into long thin strips.
• In a large bowl combine water, sugar and corn syrup.
• Add potatoes to bowl and soak for 30 minutes.
• In a separate bowl mix potato starch, flour and milk.
• Remove potatoes from water, and coat evenly in potato starch,flour,milk mixture.
• Season potatoes with salt,pepper,paprika,garlic &onion powders and bouillon.
• Heat lard in medium pan until fully melted.Place potatoes in pan and fry for 3 minutes turning once.Remove potatoes from lard and pat dry.
• Place potatoes in Ziplock bag, and freeze for 1 hour or overnight.
• Heat vegetable oil to 350, remove potatoes from Ziplock Bag, and fry in oil for about 7- 10 minutes or until potatoes are nicely golden brown.
• Serve Hot.

SOUTHERN FRIED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
• Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don't do this too hard or you'll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp - don't overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
• Bake for 30 mins until cooked - check one drumstick and one thigh with a skewer - cook for longer if you need to.