Crispy Breaded French Fries with Kalmes Seasoning
These homemade breaded French fries pair russet potatoes with a light coating of Superb Blend breading and a savory Kalmes finish. They're a crunchy side for burgers, chicken, or fish, and an easy centerpiece for a game-day snack platter.
The key is even potato strips, a light coating, and small frying batches. Serve promptly for the best texture rather than expecting the coating to stay crisp indefinitely.
Ingredients
- 3–4 large russet potatoes
- ½ cup Superb Blend breading mix, plus more if needed
- 1 egg, beaten, or ¼ cup buttermilk
- Oil suitable for deep frying
- Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer, used according to label directions
Makes approximately 4 servings. Allow time for cutting, a 30-minute soak, coating, and frying multiple batches. Total time depends on the size of your fryer or pot.
How to Make Breaded French Fries
1. Cut and Soak the Potatoes
Peel the potatoes if you prefer, then cut into even strips about ¼ inch thick. Place in cold water and soak for 30 minutes. Keeping the strips similar in size helps them cook at a similar rate.
2. Dry Thoroughly
Drain and pat the potatoes thoroughly dry with clean towels before coating. Keep the soaking bowl and any standing water away from the frying area.
3. Apply a Light Breading
Working in batches, dip the strips in beaten egg or buttermilk. Let excess liquid drip off, then coat lightly with Superb Blend breading according to its package directions. Shake off loose coating and place on a wire rack for 5 minutes. Discard leftover egg mixture and used breading.
4. Fry in Small Batches
Use a deep fryer or deep, heavy pot, following the equipment's safe oil-fill limit and leaving room for bubbling when food is added. Heat oil to 350–365°F and monitor it with a suitable thermometer.
Carefully lower small batches into the oil with an appropriate utensil; do not drop them in. Begin checking after 4–6 minutes. Cook until the coating is golden and the potato is tender inside. Thickness, batch size, and equipment affect cooking time, so color and a fixed timer alone are not enough.
Let the oil return to temperature between batches. Never leave hot oil unattended or add water to it.
5. Drain, Season Lightly, and Serve
Transfer the fries to a wire rack over a tray. If consistent with the product label, finish with a light sprinkle of Kalmes Famous seasoning while warm, then taste before adding more. The breading is already seasoned. The tenderizer is not needed to soften potatoes; this finishing step is for flavor.
Tips for Crispier Homemade Fries
- Cut evenly. Thick wedges and thin fries need different cooking times.
- Keep the coating light. Let excess egg or buttermilk drip off before breading.
- Avoid crowding. Small batches help maintain oil temperature.
- Use a rack for draining. Avoid piling hot fries into a deep bowl where steam can collect.
- Serve sauces on the side. Add ketchup, ranch, or your favorite dip at the table.
Frequently Asked Questions
Why are my breaded fries soggy?
Excess liquid, crowded frying batches, or piling fries together after cooking can soften the coating. Dry the potatoes before coating, monitor the oil temperature, and drain on a rack.
Can I use thicker potato wedges?
Yes, but they will need a different cooking time. This recipe is written for strips about ¼ inch thick. Check that thicker potatoes are tender inside before serving.
Do I need extra salt?
Not necessarily. Check the breading and seasoning labels, then taste a cooked fry before adding more seasoning or salt.
Make It a Meal
Serve these breaded fries alongside burgers, chicken, or fish, or offer them with a selection of dipping sauces. For loaded fries, add cheese sauce and green onions just before serving.
Ready to try them? Explore Superb Blend breading and Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer for your next homemade side dish.