Type what you have

Ingredients

• ✓ peanut oil
• russet potato
• sea salt

Instructions

1. 1 Gather all ingredients and preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Brush potatoes with peanut oil, sprinkle with salt, and place them in the air fryer basket.
3. 3 Cook potatoes until very tender when pierced with a fork, about 1 hour. Serve and enjoy!

By Bren

Ingredients

• ✓ peanut oil
• chicken wing
• chicken leg
• creole seasoning

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Liberally coat chicken pieces with Creole seasoning.
3. 3 Place 6 to 7 pieces chicken at a time into the hot oil. Cook until skin turns light brown and pieces float, 9 to 12 minutes. Remove from the oven and drain on paper towels before transferring to a baking sheet. Repeat to fry remaining batches.
4. 4 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool for 15 to 20 minutes before serving.

By Corby Strong

Ingredients

• ✓ peanut oil
• turkey
• creole seasoning
• onion

Instructions

1. 1 Fill a turkey fryer or large stockpot with enough oil to fry turkey, leaving room for oil to rise when turkey is added. Heat oil to 400 degrees F (200 degrees C). Layer a large platter with clean paper bags.
2. 2 Pat turkey dry with paper towels. Rub seasoning inside cavity and outer surfaces. Make sure hole at the neck is open at least 2 inches so oil can flow freely into cavity.
3. 3 Turn off heat source. Place onion into the drain basket followed by turkey, neck-end first. Slowly lower the basket into the fryer until turkey is completely submerged in oil. Turn on the heat source and cook, maintaining oil temperature at 350 degrees F (175 degrees C) until no longer pink at bone and juices run clear, about 45 minutes, or 3 1/2 minutes per pound.
4. 4 Carefully remove the basket from the fryer and drain turkey. An instant-read thermometer inserted into thickest part of thigh, near bone, should read at least 165 degrees F (74 degrees C), but no more than 180 degrees F (80 degrees C). Transfer turkey to the prepared platter to finish draining, 10 to 15 minutes.

By Meredith

Ingredients

• ✓ peanut oil
• spinach
• salt
• pepper

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place a large handful of fresh spinach in fryer basket, and submerge to cook for about thirty seconds. Drain spinach on paper towels, and repeat with remaining batches. Add a little salt and pepper to taste.

By LINDA MCLEAN

Ingredients

• ✓ peanut oil
• turkey
• salt
• black pepper

Instructions

1. 1 Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
2. 2 Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least 1 inch in diameter.
3. 3 Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside.
4. 4 Place turkey into a drain basket, neck-side first. Working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey.
5. 5 Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
6. 6 Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Allow to rest for 15 minutes before slicing.

By sgtsquarepants

Ingredients

• ✓ peanut oil
• broccolini
• vegetable broth
• white sugar
• salt
• soy sauce

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add broccolini and stir-fry until green, glossy, and starting to soften, 3 to 5 minutes. Add broth, sugar, and salt; continue to cook until broth has almost completely evaporated and broccolini is tender, about 5 minutes. Stir in soy sauce.

By barbara

Ingredients

• ✓ peanut oil
• russet potato
• truffle oil
• parmesan cheese
• parsley
• salt

Instructions

1. 1 Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel.
2. 2 Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
3. 3 Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes.
4. 4 Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon.
5. 5 Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.

By Bethy

Ingredients

• ✓ peanut oil
• shrimp
• egg
• milk
• all-purpose flour
• cornmeal
• seafood seasoning

Instructions

1. 1 Place shrimp on a flat work surface. Slice horizontally through middle of each shrimp, being careful not to cut all the way through to the other side.
2. 2 Whisk eggs in a large bowl; whisk in milk. Place shrimp in egg-milk mixture; soak 1 hour.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Whisk flour, cornmeal, and seafood seasoning together; transfer to a resealable plastic bag. Place 5 to 6 shrimp in the bag; shake well until coated. Place coated shrimp, unstacked, onto a plate. Repeat with remaining shrimp.
5. 5 Lower shrimp carefully into the hot oil in batches. Fry until golden brown and opaque in centers, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.

By EPHESIS

Ingredients

• ✓ peanut oil
• black pepper
• salt
• cayenne pepper
• garlic salt
• onion salt
• beef rib
• egg
• all-purpose flour

Instructions

1. 1 Heat oil in an outdoor deep-fryer to 375 degrees F (190 degrees C).
2. 2 Meanwhile, mix black pepper, salt, cayenne pepper, garlic salt, and onion salt together in a medium bowl. Rub spice mixture onto each rib.
3. 3 Whisk eggs together in a large bowl. Place flour into a separate bowl or onto a plate.
4. 4 Dip a rib into beaten egg, then lift up so excess egg drips back into the bowl. Press rib into flour to coat both sides. Repeat dipping once more, into egg and then into flour. Repeat to bread a total of 4 to 5 ribs.
5. 5 Place breaded ribs into the fryer basket, making sure they are not crowded. Deep-fry for about 8 minutes.
6. 6 While ribs are frying, repeat Step 4 to bread 4 to 5 more ribs.
7. 7 Remove fried ribs with tongs and place on paper towels to drain. Repeat as necessary to bread and fry remaining ribs.

By JOHN MITSCHKE

Ingredients

• ✓ peanut oil
• chicken breast
• apple
• ginger
• green onion
• mushroom
• honey
• salt
• black pepper

Instructions

1. 1 Heat peanut oil in a large frying pan or wok over medium heat. Add chicken, apples, and ginger; cook and stir for 2 to 3 minutes. Add green onions and continue to saute until chicken is almost cooked through and apples start to soften, 5 to 6 minutes more.
2. 2 Stir in mushrooms, honey, salt, and pepper; continue to saute until chicken pieces are no longer pink in the centers and juices run clear, about 5 minutes more. Serve.

By JoeC

Ingredients

• ✓ peanut oil
• garlic
• ginger root
• vegetable broth
• water
• red bell pepper
• carrot
• bok choy
• sugar
• salt
• sesame oil

Instructions

1. 1 Heat peanut oil in a large nonstick skillet over medium-low heat. Cook garlic and ginger until fragrant, about 1 minute. Add vegetable broth and water. Cover and cook until garlic and ginger are very soft, about 7 minutes. Stir in bell pepper and carrots and cook for 1 minute. Add bok choy and toss until well coated with liquid. Season with sugar and salt and cook until tender, about 4 minutes more. Drizzle with sesame oil.

By Janet Mitchell

Ingredients

• ✓ peanut oil
• chicken breast
• salt
• black pepper
• panko bread crumb
• green onion
• cheddar cheese
• hamburger roll
• mayonnaise

Instructions

1. 1 Season chicken with salt and pepper in a shallow bowl; generously coat with panko bread crumbs, pressing crumbs into chicken.
2. 2 Heat peanut oil in a large skillet over medium-high heat; fry chicken until bottom is browned and crispy, 4 to 5 minutes. Flip each chicken piece over; top 4 of the pieces with green onions and 1 Cheddar cheese slice. Fry chicken until bottom is golden brown and is no longer pink in the center, 4 to 5 more minutes.
3. 3 Coat both sides of hamburger rolls with mayonnaise. Place 1 cheese-cover chicken piece and 1 plain chicken piece on 1 roll bottom; place the top of roll over the chicken.

By Judy in Delaware

Ingredients

• ✓ peanut oil
• whole-wheat noodle
• chicken stock
• orange marmalade
• tamari sauce
• ginger root
• black pepper
• lemon
• chicken breast
• stir-fry vegetable

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil.
2. 2 Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
3. 3 Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
4. 4 Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
5. 5 Remove sauce from heat. Stir in lemon juice and set aside.
6. 6 Heat peanut oil in a large skillet over medium-high heat.
7. 7 Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
8. 8 Remove chicken from skillet and set aside, leaving oil in the pan.
9. 9 Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
10. 10 Remove ginger root piece from sauce and discard.
11. 11 Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
12. 12 Serve over whole-wheat noodles.

By cookied

Ingredients

• ✓ peanut oil
• chicken breast
• buttermilk
• stuffing mix
• all-purpose flour
• salt
• black pepper
• egg
• water

Instructions

1. 1 Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
4. 4 Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
5. 5 Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

By Judy in Delaware

Ingredients

• ✓ peanut oil
• butter
• beer
• onion juice
• garlic juice
• hot sauce
• worcestershire sauce
• black pepper
• cayenne pepper
• turkey

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add beer, onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, and cayenne pepper. Mix until marinade is well blended.
2. 2 Use a marinade-injecting syringe or turkey baster with an injector tip to inject marinade into turkey, including legs, back, wings, thighs, and breasts. Place the turkey in a large food-safe plastic bag or brining bag and refrigerate for 8 hours or overnight.
3. 3 When it's time to fry, remove turkey from the bag and place into the cooking basket; discard any remaining marinade. Measure the amount of oil needed by lowering turkey into the fryer and filling with enough oil to cover it. Remove turkey and set aside.
4. 4 Heat oil to 365 degrees F (185 degrees C). Lower the turkey slowly into the hot oil using the fryer’s lift mechanism. Fry for about 3 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), about 36 minutes total for a 12-pound bird.
5. 5 Turn off the flame and slowly remove turkey from oil, making sure all of the oil drains out of the cavity. Allow turkey to rest on a serving platter before carving, about 20 minutes.

By Peg in East Tennessee

Ingredients

• ✓ peanut oil
• salmon
• soy sauce
• balsamic vinegar
• green onion
• brown sugar
• garlic
• ginger
• red pepper flakes
• sesame oil
• salt

Instructions

1. 1 Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
2. 2 Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
3. 3 Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

By Allrecipes Member

Ingredients

• ✓ peanut oil
• yogurt
• chicken
• whole milk
• egg
• all-purpose flour
• salt
• black pepper
• curry powder
• paprika

Instructions

1. 1 Spoon yogurt into a large resealable plastic bag. Add chicken and make sure it's coated in yogurt. Squeeze bag to remove excess air and seal. Marinate in the refrigerator 8 hours to overnight.
2. 2 Remove chicken from yogurt and discard yogurt. Rinse yogurt from chicken pieces and pat dry with a paper towel.
3. 3 Beat milk and eggs together until smooth. Mix flour, salt, pepper, curry powder, and paprika together in a wide, shallow bowl.
4. 4 Dip each chicken piece into the milk mixture and immediately press into the flour mixture to coat completely; keep coated chicken on a plate while preparing the remaining pieces.
5. 5 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Gently lie chicken pieces into the hot oil, cooking in batches as needed to avoid overcrowding, and cook until no longer pink at the bone and the juices run clear, 10 to 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

By MikeSara

Ingredients

• ✓ peanut oil
• red snapper
• basil
• fish sauce
• yellow bell pepper
• red chile pepper
• garlic
• ginger
• tomato
• water
• brown sugar
• rice vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
2. 2 Stuff snapper's cavity with ½ cup basil leaves; set aside. Heat peanut oil in a large skillet over high heat until smoking. Brown both sides snapper in the skillet, about 1 minute total. Transfer snapper to the roasting pan; drizzle with fish sauce. Reserve peanut oil in the skillet.
3. 3 Bake in the preheated oven until flesh flakes easily with a fork, 25 to 30 minutes.
4. 4 Meanwhile, reheat peanut oil in the skillet over medium heat. Add yellow pepper, chile peppers, garlic, and ginger; cook until peppers have softened, about 5 minutes. Stir in tomatoes, water, brown sugar, and rice wine vinegar; bring to a simmer over medium-high heat until thickened to desired consistency. Pour sauce over snapper; garnish with basil leaves.

By Chili Spice

Ingredients

• ✓ peanut oil
• water
• brown rice
• yellow onion
• green bell pepper
• garlic
• red pepper flakes
• green onion
• soy sauce
• pea
• sesame oil
• peanut

Instructions

1. 1 Bring water to a boil in a saucepan. Stir in rice. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes. Set aside.
2. 2 Heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic, and red pepper flakes. Cook, stirring occasionally, for 3 minutes.
3. 3 Increase heat to medium-high. Stir in cooked rice, green onions, and soy sauce; cook and stir for 1 minute.
4. 4 Add peas and cook for 1 minute more.
5. 5 Remove from heat. Stir in sesame oil and garnish with peanuts.

By dakota kelly

Ingredients

• ✓ peanut oil
• chicken breast
• chicken broth
• paprika
• salt
• black pepper
• buffalo wing sauce
• cream cheese
• ranch dressing mix
• flour tortilla
• cheddar monterey jack cheese blend

Instructions

1. 1 Place chicken breasts into slow cooker; pour in chicken broth. Season with paprika, salt, and pepper. Cook on Low until chicken is tender, about 4 hours.
2. 2 Drain broth; shred chicken with 2 forks in the slow cooker. Add Buffalo sauce, cream cheese, and ranch dressing mix; stir until well mixed. Cook on low until flavors are blended, about 1 hour.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Spoon chicken onto the tortillas and sprinkle cheese on top. Roll up and place seam-side down on a nonstick baking sheet. Brush all sides of taquitos with oil.
5. 5 Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.

By Stacey

Ingredients

• ✓ peanut oil
• calamari tube
• all-purpose flour
• milk
• egg
• cornstarch
• paprika
• salt
• black pepper
• cayenne pepper
• parsley
• lemon

Instructions

1. 1 Check calamari for breaks and slice into 1/8- to 1/4-inch rings.
2. 2 Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
3. 3 Place 2 cups flour in a bowl. Whisk milk and eggs together in a separate bowl. Place remaining 4 cups flour, cornstarch, paprika, salt, pepper, and cayenne in a third bowl; mix thoroughly.
4. 4 Toss calamari rings in plain flour. Move to egg mixture and thoroughly coat. Move to seasoned flour and coat fully. Move back to egg mixture if not thoroughly coated; coat with seasoned flour again.
5. 5 Submerge floured calamari in hot oil until golden, 3 to 4 minutes per batch. Lift out with a slotted spoon, letting oil drip off. Drain on paper towels. Place calamari in a small bowl; check seasoning.
6. 6 Add parsley and lemon wedge for garnish.

By John Craig

Ingredients

• ✓ peanut oil
• all-purpose flour
• cornstarch
• baking soda
• egg
• chicken breast
• chicken broth
• cashew
• green onion
• oyster sauce
• soy sauce
• sugar
• white pepper
• water

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Heat oil in a large skillet to 350 degrees F (175 degrees C). Line a baking sheet with foil.
2. 2 While the oil is heating, whisk flour, 1 tablespoon cornstarch, and baking soda together in a shallow bowl. Whisk eggs in a second shallow bowl. Dip chicken pieces into flour mixture, then eggs, then into flour mixture again.
3. 3 Working in batches as necessary, deep-fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
4. 4 While deep-frying the chicken, bring broth to a boil in a medium saucepan. Place cashew nuts and green onions onto the prepared baking sheet.
5. 5 Add oyster sauce, soy sauce, sugar, and white pepper to boiling broth. Mix remaining 4 tablespoons cornstarch with cold water in a cup to make a slurry. Slowly stir slurry into hot broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
6. 6 Meanwhile, heat cashew nuts and green onions in the preheated oven for about 5 minutes.
7. 7 Pour sauce over fried chicken and top with cashews and green onions.

By Katie Mines

Ingredients

• ✓ peanut oil
• vegetable oil
• egg
• water
• all-purpose flour
• chicken breast
• water
• cornstarch
• chicken bouillon cube
• oyster sauce
• white pepper
• cashew
• green onion

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Preheat the oven to 200 degrees F (95 degrees C).
3. 3 Beat egg and 2 tablespoons water in a bowl.
4. 4 Measure flour into a separate bowl.
5. 5 Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.
6. 6 Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon.
7. 7 Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
8. 8 Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.
9. 9 Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.

By Perri Pender

Ingredients

• ✓ peanut oil
• frog leg
• all-purpose flour
• cornmeal
• saltine cracker
• black pepper
• salt
• onion
• egg
• milk
• vegetable oil

Instructions

1. 1 Rinse frog legs and pat dry; set aside. Combine flour, cornmeal, saltine cracker crumbs, pepper, salt, and onion in a large resealable bag; shake well to mix. Whisk eggs and milk together in a shallow bowl.
2. 2 Heat vegetable oil and peanut oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep.
3. 3 Dip legs into egg mixture in batches, then press into cracker mixture until evenly coated. Place the breaded legs, unstacked, onto a plate. Repeat with remaining legs.
4. 4 Lower breaded legs carefully into the hot oil in batches. Fry until golden brown, about 4 to 5 minutes on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining frog legs.

By AnimalWhiz

Ingredients

• ✓ peanut oil
• chicken tender
• buttermilk
• all-purpose flour
• salt
• garlic salt
• mustard powder
• paprika
• black pepper
• salt
• black pepper

Instructions

1. 1 Soak chicken tenders in buttermilk in a large glass or ceramic bowl in the refrigerator for 20 to 30 minutes.
2. 2 Meanwhile, combine flour, salt, garlic salt, mustard powder, paprika, and black pepper in a large brown paper bag.
3. 3 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Remove chicken from buttermilk and lightly shake off excess; discard buttermilk. Chicken should still be damp. Drop chicken into seasoned flour; shake until well-coated.
5. 5 Lower chicken carefully into hot oil in batches, about 6 pieces at a time depending on the size of your fryer or saucepan. Fry until golden brown, crispy, and no longer pink in centers, 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain. Season with salt and black pepper while still warm. Repeat with remaining chicken.

By Gmshafer

Ingredients

• ✓ peanut oil
• pork loin
• all-purpose flour
• chicken broth
• water
• soy sauce
• sherry
• green onion
• garlic
• sugar
• ginger
• salt
• pepper

Instructions

1. 1 Combine cubed pork and flour in a resealable plastic bag. Seal the bag and shake until pork is coated.
2. 2 Heat oil in a large skillet or wok. Add coated pork and brown quickly, about 5 minutes. Transfer pork with a slotted spoon to a bowl; discard remaining oil from the skillet.
3. 3 Add chicken broth, 1/4 cup water, soy sauce, and sherry to the skillet. Stir in green onion, garlic, sugar, ginger, salt, and pepper. Add pork cubes and bring to a boil. Reduce the heat, cover, and simmer until pork is tender, about 15 minutes. Check occasionally to make sure sauce is not thickening too much. If needed, add more water.

By CHRISTYJ

Ingredients

• ✓ peanut oil
• russet potato
• ground chuck
• american cheese
• hot sauce
• mayonnaise
• sesame seed burger bun
• iceberg lettuce
• tomato
• onion
• pickle
• mustard
• ketchup
• salt

Instructions

1. 1 Cut potatoes in 1/2-inch wide strips. Place in a large bowl filled with warm water and soak for 20 minutes.
2. 2 Pour oil in a Dutch oven and heat over medium-high heat until it reaches 350 degrees F (175 degrees C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
3. 3 Drain potatoes well and dry thoroughly with paper towels. Add 1/2 of the dried potatoes to the hot oil and cook, stirring often, until they soften slightly, about 3 minutes. Remove potatoes to the wire rack to drain. Repeat with remaining potatoes. Maintain oil temperature at 350 degrees F (175 degrees C) for finishing fries just before serving.
4. 4 Divide ground chuck into 4 portions and flatten to form 1/4-inch thick patties.
5. 5 Heat a large skillet over medium-high heat. Add burger patties to the hot skillet and cook undisturbed, until a brown crust has formed around the edges, 2 to 3 minutes. Flip, press down with a spatula to flatten, and cook for 2 more minutes. Flip again, press down once more, then top each patty with a slice of cheese; cook for 1 minute.
6. 6 While the burgers cook, spread mustard and ketchup on bottom halves of the buns. Drizzle hot sauce on the top halves of the buns, then spread mayonnaise over top. Layer with lettuce, tomato slices, pickles, and onions.
7. 7 Invert 1 patty onto a second patty so the cheese sides are touching. Repeat with remaining 2 patties. Place a stacked patty onto each top bun, and cover with a bottom bun, condiment-side down. Wrap burgers in foil.
8. 8 Return fries to the hot oil and cook until golden brown, 3 to 4 minutes. Drain on paper towels and sprinkle with salt. Serve immediately with burgers.

By Nicole McLaughlin

Ingredients

• ✓ peanut oil
• egg
• buttermilk
• chicken wing
• all-purpose flour
• saltine cracker
• black pepper
• thyme
• cayenne pepper
• salt
• garlic powder
• salt

Instructions

1. 1 Beat eggs and buttermilk together in a mixing bowl until smooth. Mix in chicken wings, cover, and refrigerate, 30 minutes. Combine flour and crushed crackers with pepper, thyme, cayenne pepper, salt, and garlic powder in a large mixing bowl.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Remove chicken wings from the buttermilk marinade, and discard the remaining marinade. Allow excess buttermilk to drip from the wings, then press into bread crumbs to coat.
4. 4 Cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. Drain on a paper towel-lined plate, and season to taste with salt before serving.

By Man Tested Recipes

Ingredients

• ✓ peanut oil
• shrimp
• cornstarch
• garlic
• ginger
• cayenne pepper
• water
• white sugar
• white wine
• white vinegar
• ketchup
• salt
• cornstarch
• water
• green onion

Instructions

1. 1 Heat oil in a wok to 375 degrees F (190 degrees C).
2. 2 Toss shrimp with ¼ cup cornstarch to coat. Carefully lower shrimp into hot oil; fry until golden brown, about 45 seconds. Drain on paper towels; set aside.
3. 3 Remove and discard all but 1 tablespoon oil from the wok. Add garlic, ginger, and cayenne pepper to the wok; cook, stirring continuously, until garlic is fragrant, about 30 seconds. Add ¼ cup water, sugar, wine, vinegar, ketchup, and salt; bring to a boil over high heat.
4. 4 Dissolve 2 teaspoons cornstarch in 2 teaspoons water in a bowl; stir into boiling sauce until thickened, about 1 minute. Add shrimp and green onions; toss to coat.

By Angela Wolery-Garcia

Ingredients

• ✓ peanut oil
• egg
• honey mustard
• black pepper
• all-purpose flour
• chicken seasoning blend
• cayenne pepper
• red pepper flakes
• seasoning salt
• salt
• bread crumb
• garlic salt
• chicken tender

Instructions

1. 1 Mix eggs, honey mustard, and pepper together in a bowl. Mix flour, chicken seasoning, cayenne, red pepper flakes, seasoning salt, and salt together in a second bowl. Mix bread crumbs and garlic salt together in a third bowl.
2. 2 Dredge chicken tenders in the egg-honey mixture, then in the flour mixture, then back in the egg-honey mixture, and finally in the breading mixture. You want a medium coating on each tender.
3. 3 Heat oil in a pan over medium-high heat. Fry tenders in the hot oil until breading is dark and crispy and chicken is no longer pink in the center and the juices run clear, about 10 minutes per side.

By RachelBF90