Chef John’s French Fries

1 russet potato, cut into evenly sized strips
1 quart vegetable oil for frying

salt to taste

Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.

Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.

Source: Chef John’s French Fries | Allrecipes

Smoked Chicken Wings

6 LBS Chicken Wings
2 Tablespoon Olive oil
2 Tablespoons Chili Powder
2 Tablespoons Smoked Paprika
1 teaspoon Cumin
1 teaspoon Onion powder
1 teaspoon Garlic powder
2 teaspoons Kosher salt
3 teaspoons Fresh Ground Pepper
1 teaspoon Cayenne

Separate wings into drumettes and wings, if necessary. Pat wings dry.
Combine spices to form the rub.

Place wings in a container, add and mix rub and olive oil over chicken.

Let wings rest for at least an hour.

Heat the smoker or grill to a temperature between 225-250 F.

Place wings over indirect heat.

Add wood for the smoke to coals.

Smoke for 2 to 2 1/2 hours, maintaining a constant smoke for at least 1 1/2 hours, the chicken should have an internal temperature of 160.

Place directly over coals to crisp, approximately 5 minutes each side.

Remove from heat and let rest for approximately 10 minutes.

Source: The Secrets To Amazing Smoked Chicken Wings Every Time – Don’t Sweat The Recipe

Creamy Tuscan Chicken

1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
3 c. baby spinach [I use more]
1/2 c. heavy cream [I use 2 1/2 cups]
1/4 c. freshly grated Parmesan [I use at least 1 cup]
Lemon wedges, for serving

In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. [See note]
In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
Serve with lemon wedges.

Note: I cut the chicken in to bite size pieces before I cook it. I serve is over pasta which is why I increase the sauce.

Source: Best Creamy Tuscan Chicken Recipe – How To Make Creamy Tuscan Chicken

Old School Sweet & Sour Chicken

Neutral oil for frying
1/2 each green & red pepper, diced
1/2 small yellow onion, sliced
1/3 cup rice vinegar
1/4 cup ketchup
2 tablespoons soy sauce
1 tablespoon sesame oil
1/3 cup granulated sugar
2 tablespoons brown sugar, packed
3 cloves garlic, finely minced
1/3 cup cornstarch
2 tablespoons cold water
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
salt and pepper, to taste
Diced green onions and sesame seeds for garnish

Heat a tablespoon of oil in a large skillet over medium high heat, add the peppers & onions and cook over until softened, about 5 minutes – remove to a bowl

Turn skillet down to medium and add the vinegar, ketchup, soy, sesame oil, white & brown sugar and garlic – stir well to combine – let come to a low simmer

Combine 1 tablespoon cornstarch and 2 tablespoons water, mix well and add about ½ into the sweet & sauce

Stir in well until beginning to thicken (adding more to get it to your preferred level of thickness) turn to low

Put the chicken in a large bowl and add about ¼ cup of cornstarch, season with salt & pepper and mix to cover the chicken really well with the cornstarch

Heat oil to approximately 375 and cook chicken, 5-7 minutes until cooked through and crispy

Add vegetables and chicken to pan with sauce, turn to coat well, remove to plates or a serving bowl and garnish with green onions and seeds.

Source: Old School Sweet & Sour Chicken

Chicken Fingers

1 (32 oz) jar of dill pickles
1 Cup buttermilk
1 tsp kosher salt
1 tsp freshly ground black pepper
¼ tsp cayenne
½ tsp sweet paprika
1 fresh bay leaf

Chicken Fingers:
1 (~1.5 lb) package chicken tenders
48 oz peanut oil
1 tsp garlic powder
1 tsp onion powder
½ tsp sweet paprika
½ tsp cayenne
1 tsp kosher salt
½ tsp freshly ground black pepper
2 Cups all-purpose flour
1 Cup corn flakes, finely crushed
¼ Cup Tbsp cornstarch
3 egg whites

Drain the pickle brine from the pickle jar. Reserve the pickles for another use.

Combine the pickle brine, buttermilk, salt, pepper, cayenne, paprika, and bay leaf in a sealable container.

Add the chicken to the marinade and cover with a lid. Refrigerate for a minimum of 8 hours or up to 36 hours.

Once the chicken is ready, start heating the oil in a large high-sided skillet to 375 °F.

Combine the garlic powder, onion powder, paprika, cayenne, salt, pepper, flour, cornflakes, and cornstarch in a shallow baking dish.

Add the egg whites into another shallow baking dish.

Transfer the chicken from the marinade and into the egg whites. Then, one piece at a time, dip the chicken pieces in the flour dredge. Allow the chicken fingers to sit in the flour dredge for 10 minutes before frying.

Fry the chicken fingers for 5-8 minutes or until the internal temperature reaches 165 °F.

Transfer the chicken fingers to a large rimmed baking sheet lined with paper towels and let it cool for 5-10 minutes before serving

Source: Chicken Fingers inspired by Community — Binging With Babish