Chicken & Chips Recipe
Topor's pickle brined chicken strips, seasoned fries, creamy house slaw & choice of dressing
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Ingredients
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Chicken
Fries
Creamy House Slaw
Dressing (optional)
Method
Chicken Preparation
- 1
Brine the Chicken
Place the chicken breasts in a bowl and cover them with pickle brine. Let them marinate for at least 2 hours or overnight in the fridge.
- 2
- 3
Bread the Chicken
Remove the chicken from the brine and pat them dry. Dip each piece first in flour, then in the egg, and finally coat them in the bread crumb mixture.
- 4
Fry the Chicken
Heat oil in a large skillet over medium-high heat. Fry the chicken strips until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
Fries Preparation
- 5
Prepare the Potatoes
Wash and cut the potatoes into thin fry shapes. Soak them in cold water for 30 minutes to remove excess starch.
- 6
Season and Bake
Preheat the oven to 425°F (220°C). Drain and dry the potatoes. In a bowl, toss them with olive oil, salt, pepper, and garlic powder. Spread them in a single layer on a baking sheet.
- 7
Bake the Fries
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until crispy and golden.
Creamy House Slaw Preparation
- 8
Prepare the Vegetables
Shred the green cabbage and carrots. Place them in a large mixing bowl.
- 9
Make the Slaw Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 10
Combine Slaw
Pour the dressing over the cabbage and carrots. Toss until well combined. Refrigerate for at least 30 minutes before serving.
Serving
- 11
Plate the Dish
On a plate, serve the fried chicken strips alongside the seasoned fries. Add a generous scoop of creamy house slaw and offer dressing options on the side.