Fried Shrimp / See it first on TikTok guys
This jumbos ware really great.
Check it out our brand new Soup song here in first hand before we release to the whole world and let me know if you like it or not:
Let's fry some jumbos from the sea.
You will need a pond of shrimp.
Add 1 tbsp of yellow mustard.
1 tbsp of Hot pepper sauce
2 beaten eggs
Mix well all the ingredients.
Set a side.
Move on. Kapeesh!
For your dry mix, you will need:
1 cup of flour
1 tbsp of onion powder
1 tbsp of garlic powder
1 tbsp of creole seasoning
1 tsp of brown sugar
1 tsp of smoked paprika
1/2 tbsp of salt
Mix it all together.
Grab your jumbos, remove some of the excess and add to your dry mix on a plastic container.
Shake it really violently, like a real italian. Good!
Set your fryer to 375 degrees.
Set your jumbos very gently so you don't burn yourself by spilling hot oil all over.
Fry it for 2 and a half minutes.
Done.
The Secret to Deep Frying ANYTHING on Keto!
Looking for keto-friendly recipes for the Super Bowl or game day? What about the best way to bread and deep-fry pretty much anything on your ketogenic weight loss journey? Well, this is the video for you!
Sarah and I bread and deep fry the old fashioned way, in oil in this video where we show you the method we use to bread or crust anything and everything! The result crispy, golden-brown perfection! While Sarah and I use this method to create deep-fried mozzarella sticks, onion rings, and pickles... you can use this method to bread and deep-fry almost everything! Special appearances from Charlie and Oliver our doggies, lol!
Try Pork Panko:
Flavor God Seasoning;
Dog Talking Buttons (you can program whatever word you want!)
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We are Emily and Sarah, identical twin sisters from Chicago who have lost 160 lb following a ketogenic lifestyle. We would love to be a part of your ketogenic weight loss journey! We post recipes, vlogs, advice, and motivation about weight loss and keto. We are proof that keto is not a diet, it’s a lifestyle that we intend to follow forever!
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How to Make Breading for Fried Food | Deep-Frying
Watch more How to Deep Fry Food videos:
I know that as a Brit, I probably have no right teaching you guys how to make fried chicken. I mean everybody in the South's grandmother makes the best fried chicken and it's all different recipes. A lot of people use MSG, that goes in the garbage. I don't think we need it. I start with flour and again, you can do whatever you want. I mean it really doesn't matter what goes in as long as you like it. Your grandmother's recipe is probably the best, and you're going to use it the rest of your life, and that's absolutely fantastic. I like to use a whole bunch of different things.
This is granulated garlic, so I'm going to put a bit of that in and again, it's not exact measurements. I mean it doesn't need to be precise, because it's just the flour on the outside of the chicken, it's the chicken that matters. I'm going to put some black pepper in, not too much. I've got some chili powder here and I'm just going to put a tad in there. I have some Scotch
Bonnet pepper. You know for a Brit who likes bland food, I kind of like spicy food. I think chicken needs to have a bit of kick to it, to make it nice.
I like sage. If you put too much in it, it tastes medicinal but like a teaspoon is good, and of course, some celery salt. You know, celery salt gives it a great flavor and gives it the salt, as well. So I put a couple of teaspoons of that in. Again, you don't want to taste this, but you have to. When you're cooking, you've got to feel the food. You've got to taste it, you've got to feel it, and if there is not enough salt in it, you got to add salt. That is in fact, why haven't put salt in yet, because I don't know how much it's going to take.
If you swear by MSG, I do apologize. It's a natural product. It's just I don't think it makes any difference than salt, to be quite honest, and again, there's probably people screaming at the computer screen saying how wrong I am, and I accept that. This isn't something that I grew up with, but this is something I grew to love. That tastes like a good chicken coating now. You don't want it too salty, you don't want it too bland, you just want it perfect. It's got a little bit a kick to it.
The chicken is going to be marinated in buttermilk, rosemary, and garlic, so it has some more flavor on its own. The coating is the crispiness it's not to overpower. If you put too much of any one flavor in, it will kill the flavor of the chicken, that's the last thing that you need. Now just to be really controversial, my last secret ingredient is baking powder. It gives the chicken a little bit of lift again. It makes the batter just a little bit puffier so it's crispy, but it's got density and crispiness to it, but it's got a little bit of air in there as well. It's not too heavy.
I actually learned this recipe from a very, very, very talented American chef, Colleen McGuirk, and I'm indebted to her for this. You can please yourself. If you like oregano, use oregano, if you like thyme, use thyme. It doesn't really matter, because it is an important part of the dish, but is not the most important part of the dish. That is the same flour as we're going to use for the chicken fried steak and the fried chicken.
The Secret Ingredient for Batter Frying Anything
Want the secret ingredient for a crisp and crunchy deep fry batter? Look no further – here’s one batter you can use for deep frying just about anything!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.