General Tso's Chicken
Recipe by:
JakeW123
Best chicken. This recipe makes enough for a big family dinner. Serve with rice.
Tennesee Fried Chicken
Recipe by:
LADELLF01
Delicious fried chicken recipe. Start by placing chicken pieces in an egg mixture of 2 beaten eggs in 2 cups of water. Drain, then coat each piece in the flour mixture.
Army Chicken Fricassee
Chicken deep-fried and then poached in gravy. Maybe it's not the healthiest, but great comfort food for troops on the march (or just a guy back from work). Adapted from the 1910 Manual for Army Cooks.
Army Fried Chicken
Nothing fancy about this fried chicken recipe. Just a few basic ingredients and you've got a picnic and mess tent favorite. Adapted from the 1910 Manual for Army Cooks.
Deep Fried Green Beans
Boring old green beans turn delicious when you dip them in beer batter and deep fry them. Hey, you're eating your vegetables, right?
Falafel
One of the first deep-fried foods, these tasty balls of mashed up beans and spices are devoured by hungry guys all over the world.
Deep Fried Pickles
Like a veggie version of a deep fried Twinkie. The deep fried pickle has the same moist inside for a satisfying deep fried experience.
Buttermilk Fried Chicken Breasts
Hot sauce and buttermilk soak into boneless chicken breasts to keep them nice and moist after they've been fried in peanut oil.
Panfish Goujonette
Recipe by:
West Virginia Department of Natural Resources
Crispy fried strips of fish, simple enough to cook up at the campfire. "Panfish" isn't the name of any particular fish, but a catch-all term for any fish small enough to fit in a frying pan.
Beer Battered Crappie
Recipe by:
West Virginia Department of Natural Resources
The classic taste of Old Bay livens up a fish just off the line.
Nori-Fried Whitefish
Simple instructions for this classic Japanese dish. Only guys who are willing to try something different need apply.
Deep-Fried Scallop Bites
Trap the flavor of fresh scallops in a tasty fried blanket in this easy recipe for the deep fryer.
Best French Fries Ever
Recipe by:
Danny
I made these to stand up to my best hamburgers. Prepared as directed, they come out very crispy and flavorful. Because potatoes are very starchy they tend to take on the flavor of your oil through absorption. You can use that to your advantage by flavoring your oil with different spices or ingredients to suit your tastes. A little minced garlic or onion is sometimes a nice variation.