3 Item Combo Recipe

Prep chicken

Slice the chicken breasts into 6 equal strips (tender-sized). Pat pieces dry with paper towels.

Make wet batter

In a shallow bowl whisk together buttermilk and egg until smooth. Add a pinch (about 1/8 tsp) of salt and 1/8 tsp black pepper to the mixture.

Prepare dry mix

In another shallow bowl combine flour, panko breadcrumbs, smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp black pepper. Mix thoroughly so spices are evenly distributed.

Dredge

Working one piece at a time, dip each chicken strip into the buttermilk-egg mixture, let excess drip off, then press into the flour-panko mixture to coat completely. Place coated strips on a wire rack and let sit 5 minutes to set the coating.

Fry

Pour 1 cup vegetable oil into a heavy skillet to reach about 1/4-inch depth and heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately. Fry chicken strips in batches (do not crowd) for 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate or wire rack to drain.

Cut and soak

Wash and peel potatoes if desired. Cut into 1/3-inch thick sticks. Place cut potatoes in a bowl and cover with 4 cups cold water. Soak for at least 30 minutes (or up to 2 hours) to remove excess starch.

Par-dry and toss

Drain potatoes and lay them on a clean kitchen towel. Pat thoroughly dry. Place potatoes in a large bowl, sprinkle 1 tablespoon cornstarch, and toss to coat evenly — this helps get extra crispness.

Fry (first blast)

Heat vegetable oil in a medium pot or deep skillet to 325°F (163°C). Working in batches, fry potatoes for 3–4 minutes until tender but not browned. Use a slotted spoon to transfer fries to a wire rack and let cool 5 minutes.

Fry (second blast)

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels or a wire rack. Immediately season with 1 tsp salt and 1/4 tsp freshly ground black pepper, tossing gently to coat.

Combine mayonnaise, Dijon mustard, honey, apple cider vinegar, 1/8 tsp salt and 1/8 tsp black pepper in a small bowl. Whisk until smooth and emulsified. Taste and adjust honey or mustard for desired sweetness or tang. Refrigerate until ready to serve.