CRISPY FRIED CHICKEN & GOLDEN FRIES
Description:
This classic comfort meal combines juicy, golden-brown fried chicken with crispy, golden fries. The chicken is soaked in buttermilk for tenderness, coated in a seasoned flour mix for crunch, and fried to perfection. The fries are double-fried for that irresistible crispy outside and fluffy inside.
Total Time:
Task Duration
Preparation 30 minutes
Marination 4–8 hours (or overnight)
Cooking 30–40 minutes
Total (active time) ~1 hour 10 minutes
Ingredients (Serves 4–5)
For the Fried Chicken:
1 kg (2.2 lb) chicken pieces (legs, thighs, wings)
2 cups buttermilk (or substitute below)
1 tbsp hot sauce (optional)
2 cups all-purpose flour
1 cup cornstarch
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp cayenne pepper (optional, for spice)
Oil for deep frying (vegetable, canola, or peanut oil)
For the Fries:
4 large russet or Maris Piper potatoes
Salt, to taste
Oil for frying
Optional: paprika or garlic salt for seasoning
Substitute Tip:
If you don’t have buttermilk, mix 2 cups milk + 2 tbsp lemon juice or vinegar, stir, and let stand 10 minutes.
Step-by-Step Instructions
Step 1: Marinate the Chicken
Rinse and pat dry the chicken pieces.
In a large bowl, mix buttermilk and hot sauce. Add chicken pieces, ensuring they’re fully coated.
Cover and refrigerate for at least 4 hours, preferably overnight.
This makes the chicken tender and juicy.
Step 2: Prepare the Coating
In a large bowl, mix flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne.
Remove chicken from buttermilk and let excess drip off.
Dredge each piece in the flour mixture, pressing firmly to ensure it sticks.
For extra crunch, dip back in buttermilk and dredge again in flour (double coating).
Step 3: Fry the Chicken
Heat oil in a deep fryer or heavy pot to 170–175°C (340–350°F).
Fry chicken in batches (don’t overcrowd).
Cook for 12–15 minutes, turning halfway through, until golden brown and the internal temperature reaches 75°C (165°F).
Drain on a wire rack or paper towels.
Step 4: Prepare the Fries
Peel and cut potatoes into thin sticks.
Soak in cold water for 30 minutes to remove excess starch (for crispiness).
Drain and pat dry completely.
First fry: Heat oil to 150°C (300°F) and fry for 5–6 minutes until soft but not colored. Remove and drain.
Second fry: Increase oil to 190°C (375°F). Fry until golden brown and crisp, about 3–4 minutes.
Drain and season with salt immediately.
Step 5: Serve
Serve the crispy fried chicken hot with golden fries. Add ketchup, mayonnaise, or a spicy dip for extra flavor.
Serving Suggestion
Serve with:
Coleslaw or green salad
Pickles or jalapeños
Garlic mayo or honey mustard sauce
Pro Tips
Always maintain oil temperature; if it drops too low, the coating absorbs oil and becomes soggy.
Use a wire rack instead of paper towels to keep chicken crispy.
Double-frying fries is key for crispiness.
Cornstarch in the flour mix adds extra crunch.
Q&A Section
Q1: Can I bake instead of frying?
Yes! Coat chicken with oil spray and bake at 200°C (400°F) for 35–40 minutes, turning once. It won’t be as crispy but is healthier.
Q2: Can I air-fry the chicken and fries?
Yes. For chicken: Air-fry at 190°C (375°F) for 20–25 minutes, flipping halfway. For fries: Air-fry at 200°C (400°F) for 15–18 minutes.
Q3: How do I keep the chicken crispy for longer?
Place fried pieces on a wire rack in a 120°C (250°F) oven while frying the rest.
Q4: What oil is best for frying?
Use neutral, high smoke-point oils like canola, peanut, or vegetable oil.
Q5: How can I make the chicken spicy?
Add more cayenne pepper or chili powder to the flour mix, or add hot sauce to the buttermilk marinade.
Q6: Can I make it gluten-free?
Yes! Substitute flour with rice flour or gluten-free all-purpose flour and ensure seasonings are gluten-free.