Crispy Chicken & French Fries Recipe

Prep chicken

Trim any excess fat from the chicken. If using larger breasts, cut into 1/2–3/4-inch strips or flatten to even thickness (about 1/2 inch). Pat dry with paper towels.

Buttermilk soak

In a bowl, combine buttermilk, garlic powder, onion powder, smoked paprika and hot sauce (if using). Submerge the chicken in the mixture, cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the meat.

Dry mix

In a shallow dish, whisk together flour, cornstarch, 1 1/2 tsp salt, 1 tsp black pepper and cayenne. This combination gives a light, crunchy crust.

Wet wash

In a separate bowl, beat the eggs with 2 tablespoons milk to create an egg wash.

Dredge

Remove chicken from buttermilk, letting excess drip off. First dredge each piece in the seasoned flour, then dip in the egg wash, then back into the flour mixture pressing firmly so the coating adheres. For extra-crispy, repeat egg wash and flour for a double coating.

Heat oil

Pour 2 cups vegetable oil into a heavy skillet (cast iron or stainless) to a depth of about 1/2–3/4 inch. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately without smoking.

Fry chicken

Carefully add chicken pieces in a single layer (do not overcrowd). Fry 3–5 minutes per side for strips or thin cutlets, or 6–8 minutes per side for thicker pieces, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a baking sheet and rest 5 minutes. Sprinkle lightly with a pinch of salt while hot.

Prep potatoes

Peel (optional) and cut potatoes into 1/4–1/3-inch thick sticks for classic fries. Place cut fries in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove surface starch — this helps them crisp.

Rinse and dry

Drain the soaking water and rinse the fries under cold running water until water runs clear. Spread on clean kitchen towels or paper towels and dry thoroughly. Moisture will cause oil splatter and soggy fries.

Optional dusting

If using, toss the dried fries with 1 teaspoon cornstarch and a pinch of salt to help create an extra-crisp exterior. Shake off excess.

Heat oil

Pour 3 cups vegetable oil into a heavy pot (enough for 2–3 inches depth). Heat to 325°F (160°C) for the first blanch. Use a thermometer or test with a single fry that should bubble gently.

First fry (blanch)

Fry the potatoes in batches for 3–4 minutes — they should be softened but not browned. Remove with a slotted spoon to a paper towel–lined tray and let cool for 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry batches again until golden and crisp, 2–3 minutes. Drain on a wire rack or paper towels, immediately season with salt and freshly ground black pepper.

Arrange hot crispy chicken and fries on a platter. Serve ketchup and mayonnaise on the side for dipping and lemon wedges to squeeze over chicken if desired. Enjoy immediately for best crispness.