2pc Chicken & Fries Recipe

Brine/Marinate

Pat chicken pieces dry. In a bowl combine buttermilk and hot sauce. Submerge the chicken in the buttermilk mixture, cover and refrigerate for at least 1 hour (preferably 3–6 hours) to tenderize and flavor.

Prepare Breading

In a shallow wide dish whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, cayenne, and baking powder until evenly combined.

Egg Wash

In a separate bowl beat the egg with the milk until smooth.

Dredge

Remove chicken from buttermilk, letting excess drip off. First dip each piece into the egg wash, then press thoroughly into the flour mixture to coat completely. For extra-crispy chicken, double-dredge: after first coat dip again in the egg wash and recoat in flour mixture.

Heat Oil

Pour vegetable oil into a heavy skillet or Dutch oven to reach about 1" (2.5 cm) depth (about 1 cup). Heat over medium-high until oil reaches 325–350°F (160–175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily but not smoke.

Fry Chicken

Carefully lower the coated chicken into the oil, skin-side down if applicable, leaving space between pieces. Fry in batches if necessary. Maintain oil temperature at roughly 325–350°F. Fry bone-in pieces for 12–16 minutes, turning once halfway through, until the crust is deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to prevent burning; lower to 300°F if crust browns too quickly and finish cooking a bit longer.

Rest

Transfer fried chicken to a wire rack set over a baking sheet and let rest for 5 minutes. This keeps the crust crispy and allows juices to redistribute.

Prep Potatoes

Wash and peel the potatoes if you prefer (leaving skin on is OK). Cut each potato into 1/3"–1/2" (8–12 mm) thick sticks for medium fries. Place cut fries into a bowl of cold water and soak for 15–30 minutes to remove excess starch (helps crispness).

Dry Fries

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Any surface moisture will cause oil to splatter and reduce crisping.

Fry (Pan or Oven Option)

Pan-fry: In a skillet heat 2–3 tbsp vegetable oil over medium-high heat. Add fries in a single layer (work in two batches if needed). Cook, stirring occasionally, for 8–12 minutes until golden and crispy. Season immediately with kosher salt and black pepper. Oven-roast (alternative): Toss dried fries with 1–2 tbsp oil, spread on a baking sheet in a single layer, roast at 425°F (220°C) for 20–30 minutes, flipping halfway, until golden and crisp. Season with salt and pepper.

Arrange one piece of fried chicken and a portion of fries on each plate (1 chicken piece + half the fries per serving). Add two pickle slices per serving and a small ramekin of ketchup and optional hot sauce. Serve hot.