Fried Combo Recipe

Prepare seasonings and dry mix

In a large shallow bowl or rimmed baking sheet, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, 1 tsp salt and 1/2 tsp black pepper until evenly combined. Put the breadcrumbs in a separate shallow bowl.

Prepare wet mix

In another shallow bowl, beat the 3 large eggs with the milk, buttermilk and hot sauce (if using) until combined. Season lightly with the remaining 1 tsp salt and remaining 1/2 tsp black pepper.

Set up dredging station

Arrange three stations: seasoned flour mixture, egg-buttermilk mixture, and breadcrumbs. Pat protein pieces dry with paper towels so breading adheres well.

Dredge proteins

Working in batches (do not overcrowd), dredge each piece first in the seasoned flour (shake off excess), then dip into the egg-buttermilk, letting excess drip, and finally press into the breadcrumbs to coat completely. Place breaded pieces on a wire rack set over a baking sheet. For extra crispness, double-dip: after breadcrumbs rest 5 minutes, re-dip into egg and breadcrumbs again.

Heat oil

Pour vegetable oil into a deep heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches (approximately 1–1.5 L depending on pot size). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of breading — it should sizzle and brown steadily without smoking.

Fry proteins — order and timing

Fry in batches so oil temperature stays near 350°F. Cook times vary by item: shrimp (2–3 minutes) until golden and opaque; fish pieces (3–4 minutes) until golden and cooked through and flaky; chicken pieces (5–7 minutes depending on size) until golden brown and internal temperature reaches 165°F (74°C). Remove each batch with a slotted spoon or spider and transfer to a wire rack set over a baking sheet lined with paper towels to drain. Sprinkle lightly with a pinch of salt immediately after frying.

Keep warm

If making multiple batches, keep finished batches warm in a 200°F (95°C) oven on a baking sheet while you finish frying remaining items so everything serves hot and crisp.

Final crisp

If any pieces soften while waiting, you can re-crisp them briefly (30–60 seconds) in 375°F (190°C) oil or in the oven at 425°F (220°C) for 4–6 minutes.

Prepare chicken

Trim excess fat from chicken thighs and cut into strips about 1" wide. Pat dry, then season lightly with a pinch of salt and pepper before dredging and frying as described in the Breading and Frying section. Fry chicken in batches so pieces aren't crowded; cook 5–7 minutes until internal temperature is 165°F (74°C) and crust is deep golden.

Prepare shrimp

Peel and devein shrimp, leaving tails on or off per preference. Pat dry. Shrimp need minimal cooking — fry in preheated oil 2–3 minutes until bright pink and the coating is golden. Remove promptly to avoid rubberiness.

Prepare fish

Cut firm white fish into 2" pieces, pat dry, and season lightly. Breading and fry fish pieces 3–4 minutes until golden and flaky inside. Thicker pieces may take a bit longer; check flakiness with a fork.

Assemble and garnish

Arrange the fried chicken, shrimp and fish on a platter lined with paper towels or a rack. Garnish with chopped fresh parsley and lemon wedges. Serve immediately with tartar sauce and optional pickles or coleslaw.

Serving suggestions

Offer hot sauce, ketchup, or your favorite dipping sauces on the side. For a meal, serve with fries, coleslaw, or a simple green salad.