Chicken Littles & Fries Recipe

Prep and brine

Trim excess fat from chicken and cut into bite-sized 'little' pieces, about 1-1.5 inches. Place chicken in a bowl with buttermilk and 1 tablespoon hot sauce; stir to coat, cover, and refrigerate at least 30 minutes (up to 4 hours).

Dry dredge mix

In a shallow bowl or wide plate combine 1.5 cups flour, cornstarch, paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne, oregano, 1.5 tsp kosher salt and 1 tsp black pepper. Mix thoroughly so spices are evenly distributed.

Wet batter

In a separate bowl whisk together the eggs and 1/4 cup milk until smooth.

Dust and batter

Lightly toss the drained chicken pieces in 1/4 cup flour (for initial adhesion). Working in batches, dredge each piece in the seasoned flour mixture, then dip into the egg mixture, and finally press back into the flour mixture for a thick, hand-battered coating. Place on a baking rack while you heat oil.

Heat oil

Pour about 3 cups vegetable oil into a deep skillet or Dutch oven to a depth of about 1.5 inches. Heat over medium-high until oil registers 350°F (175°C) or a test piece sizzles immediately but does not burn.

Fry

Fry chicken in small batches (do not overcrowd) for 3–4 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a paper towel-lined tray or wire rack to drain. Keep warm in a 200°F (95°C) oven if needed while frying remaining batches.

Finish

Taste one piece and adjust salt if needed. Sprinkle chopped parsley over the hot Chicken Littles and serve with lemon wedges.

Prep potatoes

Wash and peel potatoes if desired, then cut into fries about 1/3–1/2 inch thick. Rinse cut fries under cold water until water runs clear to remove excess starch.

Soak and dry

Soak the cut fries in cold water for at least 20 minutes (or up to 2 hours) to remove more starch for crisper fries. Drain and pat completely dry with clean kitchen towels or paper towels.

Season

In a large bowl toss the dried fries with 2 tbsp vegetable oil, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.

Cook (oven method)

Preheat oven to 425°F (220°C). Spread fries in a single layer on a parchment-lined or lightly oiled baking sheet. Bake 20–25 minutes, flipping once halfway, until golden and crisp. For extra crispness, finish under the broiler 1–2 minutes watching closely. Alternatively, for deeper-fried fries: heat oil to 350°F (175°C) and fry batches 3–4 minutes until golden, drain on paper towels and toss with the seasoning immediately.

Finish

Taste and adjust seasoning, sprinkle a little extra cayenne for more heat if desired. Keep warm until serving alongside the Chicken Littles.

Mix sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp hot sauce, 1 tsp lemon juice, 1/2 tsp smoked paprika, 1 tsp honey and 1/4 tsp salt. Whisk until smooth and taste; adjust hot sauce, honey, or salt to preference. Chill for at least 10 minutes to let flavors meld.

Serve

Arrange hot Chicken Littles and Cajun Fries on a platter. Place dipping sauce in a small bowl. Garnish with chopped parsley and lemon wedges. Serve immediately so chicken remains crisp.