Chicken Tenders, French Fries and Honey Mustard

Ingredients

• 2 lb Russet Potatoes (About 4 large potatoes)
• 8 cup Peanut Oil (For deep frying)
• 1.5 tsp Sea Salt (Or to taste)

Instructions

1. 1

   Prep Potatoes

   • Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
   • Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2. 2

   Soak to Remove Starch

   • Place the cut potatoes in a large bowl and cover them completely with cold water.
   • Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3. 3

   Dry Potatoes Thoroughly

   • Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
   • Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4. 4

   First Fry (Blanching)

   • Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
   • Heat the oil over medium-high heat to 325°F (160°C).
   • Working in small batches, carefully add about one-third of the potatoes to the hot oil.
   • Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5. 5

   Cool and Drain

   • Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
   • Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6. 6

   Second Fry (Crisping)

   • Increase the oil temperature to 375°F (190°C).
   • Once again working in batches, return the blanched fries to the hot oil.
   • Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7. 7

   Season and Serve

   • Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
   • Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.
   • Serve immediately for the best texture.

Ingredients

• 0.5 cup Mayonnaise (Full-fat mayonnaise provides the best creamy texture.)
• 0.25 cup Dijon Mustard (Use a good quality smooth Dijon for best results.)
• 0.25 cup Honey (Runny honey like clover or wildflower works best.)
• 1 tbsp Apple Cider Vinegar (Adds a bright, tangy flavor.)
• 0.5 tsp Paprika (Use sweet paprika for color and mild flavor.)
• 0.25 tsp Cayenne Pepper (Adjust to your preferred level of heat, or omit for a non-spicy version.)
• 0.25 tsp Salt (Fine sea salt is recommended.)

Instructions

1. 1

   In a medium mixing bowl, combine the mayonnaise, Dijon mustard, and honey.

2. 2

   Add the apple cider vinegar, paprika, cayenne pepper, and salt to the bowl.

3. 3

   Using a whisk or fork, mix vigorously for 1-2 minutes until the sauce is completely smooth, creamy, and uniform in color, with no visible streaks.

4. 4

   Taste the sauce and adjust if needed. Add more honey for sweetness, vinegar for tang, or cayenne for heat to suit your preference.

5. 5

   For the best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and deepen.