1/2 Fried Chicken With French Fried Potatoes Recipe

Prep and brine

Rinse the half chicken and pat dry with paper towels. In a bowl or large resealable bag combine 2 cups buttermilk, 1 tbsp hot sauce and 1 tsp salt. Submerge the chicken pieces in the buttermilk mixture, cover or seal, and refrigerate for at least 2 hours and up to 12 hours. This tenderizes and seasons the meat.

Make seasoned flour

In a large shallow bowl or rimmed baking sheet whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 2 tsp salt and 1 tsp black pepper. Mix thoroughly so seasonings are evenly distributed.

Dredge

Remove each piece of chicken from the buttermilk, allowing excess to drip off (do not pat completely dry). Dredge thoroughly in the seasoned flour, pressing the flour onto the skin and into crevices to form a good coating. Place dredged pieces on a wire rack and let rest 10–15 minutes; this helps coating adhere.

Heat oil

Pour vegetable oil for frying into a deep cast-iron skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 2.5–4 cm). Heat oil over medium-high heat until it reaches 325–350°F (160–175°C). Use a thermometer to maintain temperature; adjust burner as needed. If you don't have a thermometer, test with a small piece of bread — it should brown steadily but not burn.

Fry in batches

Working in batches that do not crowd the pan, gently lower chicken pieces skin-side down into the hot oil. Fry initial batch about 6–8 minutes per side at 325–350°F, adjusting time for piece size (thicker pieces need longer). Maintain oil temperature—if it drops, raise heat slightly between pieces. Turn pieces once or twice so coating browns evenly.

Finish on moderate heat

After coating is golden brown, reduce heat slightly so interior cooks through without burning the crust. Continue cooking until internal temperature at the thickest part reaches 165°F (74°C). For larger bone-in pieces this can take 18–25 minutes total; use a probe thermometer inserted near bone to verify doneness.

Drain and rest

Using tongs, remove chicken to a wire rack set over a rimmed baking sheet to drain excess oil. Let rest 5–10 minutes before serving to allow juices to redistribute and crust to set.

Prep potatoes

Peel (optional) and cut the russet potatoes into even sticks about 1/2 inch (12 mm) thick for classic fries. Rinse cut fries under cold running water until water runs clear to remove surface starch.

Soak

Place cut potatoes in a large bowl with cold water and 1 tablespoon white vinegar (optional). Cover and refrigerate or let sit at least 30 minutes, ideally 1–2 hours. Soaking removes excess starch and helps achieve crispiness.

Dry and blanch (first fry)

Drain the potatoes and pat thoroughly dry with clean kitchen towels or paper towels — moisture will cause oil sputter. Heat oil in a deep pot or fryer to 325°F (160°C). Fry potatoes in small batches for 4–6 minutes until softened and pale (do not brown). Remove with a slotted spoon to a wire rack or paper towel-lined tray. Sprinkle lightly with a pinch of the 2 tsp salt to season the interior stage.

Cool

Let the blanched fries cool for 10–20 minutes. You can refrigerate briefly to speed cooling; this step firms the exterior so they crisp when double-fried.

Crisp (second fry)

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–4 minutes until golden brown and crisp. Remove to a wire rack or paper towel-lined tray and immediately season with remaining salt and black pepper to taste.

Serve

Serve the hot, crispy French fried potatoes alongside the rested fried chicken. Offer ketchup, mayonnaise, or other condiments if desired.