This started out by finally finding a XXL mandolin that can properly make waffle fries.
I sliced up four potatoes, rinsed then boiled them for a few minutes. Dried them off them put them in the freezer for and hour.
Before that I had sliced chicken breasts in half and brined them in 1 cup dill pickle juice, 1 cup of water, 1tsp Accent(MSG) and 2 tsp sugar. They sat in the fridge for 2 hours.
All prepped and ready to go. I used the Korean fried chicken batter since it is perfectly seasoned.
All the Fryday goodness.
The chicken sandwich with special sauce (mayo, mustard and Hawaiian BBQ sauce) Dill pickle, chicken white cheddar cheese, lettuce, bean sprouts and tomato on a brioche bun. The Korean fried chicken batter is perfect for this. It is extra crunchy and flavorful.
I sliced up four potatoes, rinsed then boiled them for a few minutes. Dried them off them put them in the freezer for and hour.
Before that I had sliced chicken breasts in half and brined them in 1 cup dill pickle juice, 1 cup of water, 1tsp Accent(MSG) and 2 tsp sugar. They sat in the fridge for 2 hours.
All prepped and ready to go. I used the Korean fried chicken batter since it is perfectly seasoned.
All the Fryday goodness.
The chicken sandwich with special sauce (mayo, mustard and Hawaiian BBQ sauce) Dill pickle, chicken white cheddar cheese, lettuce, bean sprouts and tomato on a brioche bun. The Korean fried chicken batter is perfect for this. It is extra crunchy and flavorful.