Monday, March 6, 2017

Lame Cherry CRISP potatoe wedges and wings

As another Lame Cherry exclusive in matter anti matter.

I really like GOOD potatoe wedgies and GOOD chicken wings, but you need to be a millionaire to eat them, as the cheap food places all have you gagging in soggy wedges and chicken you could lube your car with for oil dripping out of them.

So I scouted around, and found some recipes online and then I nigger rigged them to fit what I was doing, so the following recipe is what I cooked, and it honestly was very good.

The first are the potatoe wedges, a copycat from Cooks Country. I hate that site as you always have sign up and buy things, but after jiggering this recipe around, it really was outstanding in CRISP and CRUNCHY potatoes.

This is the Kentucky Fried Chicken wedges and done right, this tastes like toasted oregano and are perfect with wings.

To make this proprietary. I used Yukon Gold, which worked. Furthermore, you do not have to put plastic wrap to microwave these potatoes. Just put a paper towel on top. I did not shake, but simply took them out, dumped them into a bowl and tossed them, returned them to the microwave. My cooking was 5 minutes, 5 minutes and then 3 minutes for a firm potatoe that a fork would pierce easily. That is what you are looking for.

I also substituted the cayenne for regular black pepper in 1/4 tsp. Everything does not have to burn your gut out.
I also used canola oil, as that is about all one can get now in GMO that is not completely toxic.

Copycat KFC Crispy Potato Wedges
from Cook’s Country

4 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
2 teaspoons onion powder
3/4 teaspoon cayenne pepper
3 large russet potatoes (about 1 3/4 lb), scrubbed and cut into 1/4-inch wedges
1/4 cup vegetable oil, plus additional for frying
1 cup buttermilk
1/2 teaspoon baking soda
1/2 cup cornstarch
1 1/2 cups all-purpose flour

Add first six ingredients to a small bowl and stir to combine.

Combine the potato wedges with 4 teaspoons of the spice mixture and 1/4 cup vegetable oil in a microwave-safe bowl. Toss to coat, then cover with plastic wrap. Microwave until the potatoes are tender (but not falling apart), about 7-9 minutes. Halfway through the cooking time, shake the bowl to redistribute the potatoes (don’t take off the plastic wrap to do this). Remember, all microwaves vary, so your cooking time may be slightly shorter or longer. Very carefully remove the plastic wrap – the steam released will be very hot. Drain the potatoes, then spread on a rimmed baking sheet and allow to cool, about 10 minutes. (You can let the potatoes sit for up to 2 hours at this point.)

Add about 2 inches of oil to a large Dutch oven set over high heat. Heat until the oil comes to 340 F. Meanwhile, add the buttermilk and baking soda to one large bowl, and combine the cornstarch and flour in a second bowl. Dredge the wedges in the flour mixture, then dip in the buttermilk and finally back into the flour mixture. Shake off excess at every step, then transfer the wedges to a wire rack placed inside of a rimmed baking sheet. (You can coat the potatoes up to 30 minutes in advance.)

Note from the Tiger Lily: when you're doing the triple dip of dry wet dry for the wedges, just go quick and slog through it because going slow does not make it any better and your fingers just build more unpleasant paste on them which is very difficult to wipe off.

When oil reaches temperature, fry the wedges in two batches, letting each cook until golden brown, about 4-6 minutes (be sure to let the oil come back to temperature before adding the second batch). When the wedges come out of the oil, transfer them to a large bowl and toss each batch with 1 teaspoon of the spice mixture. Remove from the bowl to a paper towel-lined baking sheet.

Next up, we have the wings though were 3 bucks for like 7 wings, so they turned into a dozen drumsticks for 3 dollars. This is mostly my recipe, so will explain first that you simply on the bone end of the drummie, slice around it, and then I use rubber gloves, and peel back the meat to the meat end. Be careful as there is a small tibia bone you do not want in your meat.
You should be able to work it off the bone with your fingers.....if not carefully slice with a knife.
Cut in three pieces for faster cooking.

For the marinade, for about 6 pounds of chicken with bones, then deboned it was:

1 tsp canning salt
1/4 tsp black coarse pepper
1/4 cup brown sugar, not packed
1/4 cup soy sauce, low salt
1/4 balsamic vinegar

I marinated this for around 4 hours, moved the meat around a few times, keeping it cool, and then drained it.

Next comes the dredging, seasoning and frying.


     1 1/2 cups all-purpose flour
     1/2 cup corn meal
     1/4 cup corn starch
     1/2 tsp canning salt
     1/4 tsp black pepper
     1 tsp paprika

The corn starch is the secret to crunchy meat and wedges.

    2 large eggs
    1/4 cup whole milk
    Oil, for deep-frying

I never tried this dressing, because could not find blue cheese, except in a bottle and that Wishbone tastes like radiator fluid out of the bottle.

    Blue Cheese Dressing:
    1 cup sour cream
    1/2 cup mayonnaise
    1 lemon, juiced
    1 tablespoon white vinegar
    1/4 cup chopped parsley leaves
    1 teaspoon minced shallots
    1/2 teaspoon minced garlic
    1/4 pound blue cheese, crumbled
    Celery sticks, for serving


    Pour the oil for frying in a large pot to a depth of 2 inches and heat over medium heat to 375 degrees F.

    Place the flour in a separate mixing bowl and season with kosher salt and cayenne pepper to taste. In a separate bowl, prepare an egg wash by whisking together the eggs and milk until well blended. Working with all 3 bowls (wings, flour mixture and egg wash): first dredge each wing in the flour mixture, then dip the wing in the egg wash; and finally dredge the wing completely in the flour mixture, coating it evenly. Deep-fry the wings for 12 to 15 minutes or until the batter achieves a crisp, uniform texture. When cooked through, set aside to drain on paper towels.

This project took us like 2 fricking hours to complete, as I had two pans going, and still smoked the house up, as was too many pans in the fire, and it would probably be best to have the wedgies with grilled steak and do something else with the chicken.

The chicken is absolutely heavenly by itself. It is delicious, but again, you can use some bbq sauce or blue cheese dressing to change things up.

This makes a pretty full 9 by 13 cake pan full of meat. It stretches drummies and makes them fun and delicious to eat.

Oh and I use my pressure cooker to cook the bones, and you can use the broth for chicken stock, or feed it to your kitties.

Once again the best recipes are only on the Lame Cherry.

Nuff Said