Chicken & Chips Recipe

Prep and marinate

Trim chicken breasts and slice into 1-inch wide tenders if using breasts. Place chicken in a bowl or resealable bag. Combine buttermilk and 1 tablespoon hot sauce (if using). Pour over chicken, fully coating, cover and refrigerate for at least 1 hour or up to overnight.

Make breading mixture

In a shallow bowl or wide plate, whisk together flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, 1/2 tsp black pepper and cayenne (if using).

Make egg wash

In another shallow bowl, beat eggs with 2 tablespoons milk until combined.

Dredge chicken

Remove chicken from buttermilk (let excess drip off). One piece at a time: dredge in flour mixture, then dip in egg wash, then press again into flour mixture for a double-coated crust. Place on a wire rack and let rest 10 minutes to set the coating.

Fry chicken

In a heavy skillet (cast-iron preferred) heat about 1 cup vegetable oil over medium-high until oil registers 350°F (175°C) or a small piece of bread sizzles immediately. Fry chicken in batches without overcrowding, 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while finishing remaining batches.

Prep potatoes

Wash and (optionally) peel potatoes. Cut into 1/3–1/2-inch thick fries. Place cut fries in a bowl of cold water and soak 20–30 minutes to remove excess starch, then drain and pat thoroughly dry with a towel.

Cook fries

Option A - Frying: Heat oil in a deep pan to 325°F (160°C) and blanch fries in batches for 3–4 minutes until soft but not browned. Remove and drain. Increase heat to 375°F (190°C) and fry a second time 2–3 minutes until golden and crisp. Drain on paper towels and season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika; toss with chopped parsley if using. Option B - Oven: Toss dried fries with 2 tbsp vegetable oil, spread on a single layer on a baking sheet, roast in a 425°F (220°C) oven 20–30 minutes, flipping halfway, until crisp and golden; season as above.

Make coleslaw

In a large bowl combine sliced green and red cabbage and grated carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over cabbage mixture and toss to combine. Refrigerate at least 15 minutes to let flavors meld. Taste and adjust salt or vinegar if needed before serving.

Portion two sauces of your choice into small ramekins or cups, about 1/4 cup each. Offer cold (ranch, honey mustard) and warmable (buffalo, Nashville, BBQs) options; warm buffalo or BBQ briefly in a microwave-safe container for 10–15 seconds if desired.

Arrange 3–4 chicken tenders per serving with a generous portion of house fries and a scoop of coleslaw. Add two sauce ramekins with selected sauces, a lemon wedge and pickles if using. Serve immediately while chicken and fries are hot.