House Fries Recipe

Prepare fries

Wash and peel (optional) the russet potatoes. Cut into 1/3"–1/2" thick sticks. Rinse in cold water until water runs clear to remove excess starch, then drain and pat completely dry with towels.

Par-cook fries

Heat 3 cups of oil in a heavy pot to 325°F (use a thermometer). Fry the potato sticks in batches for 4–5 minutes until they are just cooked through but not browned. Remove to a wire rack or paper towels to drain.

Finish fries

Increase oil temperature to 375°F. Fry the par-cooked fries in batches 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 2 tsp salt and 1 tsp black pepper, and keep warm in a low oven (200°F) while you finish the chicken and sauce.

Marinate chicken

Cut chicken thighs into bite-sized strips. Combine 1 cup buttermilk and 2 tbs hot sauce in a bowl, add the chicken, cover and refrigerate at least 30 minutes (or up to 4 hours).

Breading and frying chicken

Whisk together 1 cup flour, 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder and 1 tsp cayenne in a shallow bowl. Remove chicken from marinade, shake off excess, dredge in flour mix pressing to adhere. Heat remaining 3 cups oil (or use same fryer) to 350°F. Fry chicken pieces in small batches 3–4 minutes until golden brown and cooked through (internal temp 165°F). Drain on a rack.

Make Nashville hot oil

In a small saucepan, melt 2 tbs butter over low heat. Stir in 1 tbs cayenne, 1 tsp smoked paprika, 1 tsp brown sugar and 1 tsp apple cider vinegar. Warm gently until sugar dissolves and flavors meld, then remove from heat.

Toss chicken in hot oil

Place fried chicken in a bowl, drizzle the hot cayenne butter mixture over it and toss to evenly coat. Adjust cayenne to taste if you prefer milder or hotter.

Assemble Nashville Hot Chicken Fries

Arrange a bed of hot fries on a platter or individual plates. Top with the crispy Nashville hot chicken. Drizzle or serve Alabama white sauce alongside or over the chicken (about 1 cup for sharing). Scatter shredded dill pickles over the top. Serve immediately.

Prepare fries

Wash and peel (optional) the russet potatoes. Cut into 1/3"–1/2" thick sticks. Rinse in cold water until water runs clear to remove excess starch, then drain and pat completely dry with towels.

Par-cook fries (alternative oven method)

Preheat oven to 425°F if you prefer baking, or heat 3 cups oil in a fryer for frying. For oven: toss potato sticks with 2 tbs olive oil and a pinch of salt, spread on a sheet pan and roast 20–25 minutes, turning once, until crisp and golden. For frying: fry at 325°F for 4–5 minutes, then finish at 375°F for 2–3 minutes until crisp.

Garlic-rosemary oil

In a small skillet over low heat, warm remaining 2 tbs olive oil with 2 tsp minced garlic and 2 tsp chopped rosemary for 1–2 minutes until fragrant. Do not brown the garlic. Remove from heat.

Finish and season fries

Toss the hot fries with the garlic-rosemary oil so they are evenly coated. Immediately sprinkle with 3 tbs freshly grated Parmesan, 1 tsp salt, and 1 tsp black pepper. Toss gently so the cheese adheres and the herbs distribute.

Prepare dipping sauces

If using store-bought sauces, portion special sauce and horseradish crema into small ramekins (about 1 cup each total). For house versions: mix equal parts mayonnaise and sour cream with a splash of lemon, a dash of hot sauce and minced pickles for special sauce; for horseradish crema, fold 2–3 tbs prepared horseradish into 1 cup sour cream with a pinch of salt.

Assemble Parmesan & Rosemary Fries

Arrange fries on a platter, garnish with any extra rosemary and a light dusting of additional Parmesan if desired. Serve immediately with special sauce and horseradish crema on the side for dipping.