Bbq Chicken & Fries Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2 inch for even cooking.

Season

In a small bowl combine 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Rub chicken all over with olive oil (2 tbs) then evenly season both sides with the spice mix.

Cook chicken

Preheat a large skillet or grill pan over medium-high heat. When hot, add a thin film of oil or spray. Sear the chicken breasts 4-5 minutes per side until nicely browned. Reduce heat to medium, cover and cook another 4-6 minutes, or until internal temperature reaches 165°F (74°C). (If grilling, cook covered over medium heat, following same timing.)

Glaze with BBQ sauce

In the last 2-3 minutes of cooking, brush each breast with BBQ sauce (about 1 cup divided) and, if using, a thin layer of honey for shine. Flip and brush the other side so sauce becomes tacky but doesn't burn. Cook until sauce is warmed and glazed.

Rest

Remove chicken to a cutting board and let rest 5 minutes to retain juices. Spoon any pan juices + remaining sauce over the top before serving.

Prep potatoes

Wash and peel potatoes if desired. Cut into even 1/4 - 1/2 inch sticks. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch (this yields crisper fries). Drain and pat completely dry with clean towels.

Optional toss with cornstarch

For extra crispiness, toss dried potato sticks with 2 tsp cornstarch until lightly coated, then shake off any excess.

Frying method (crispiest)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches 3-5 minutes until pale and just tender; remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches for a second fry 2-3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika.

Baking method (oven)

Preheat oven to 425°F (220°C). Toss dried (and cornstarch-coated, if using) potato sticks with 2-3 tbs oil from the measured oil cup. Spread in a single layer on a rimmed baking sheet lined with parchment. Bake 20-25 minutes, turning once, until golden and crisp. Season immediately with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika.

Finish

Keep fries warm in a low oven (200°F/95°C) if needed while chicken rests. Taste and adjust seasoning.

Slice or serve whole chicken breasts alongside a generous portion of fries. Sprinkle chopped parsley over fries or chicken if desired and serve with lemon wedges on the side. Offer extra BBQ sauce for dipping.