Chicken Basket Recipe

Trim and portion

Trim excess fat from the thighs and breasts. Cut breasts into 1/2- to 3/4-inch strips and leave thighs whole or halve if very large so pieces are similar in size for even cooking.

Season and marinate

In a bowl combine 1.5 tsp kosher salt, 0.75 tsp black pepper, 1 tsp paprika, 0.75 tsp garlic powder and 0.5 tsp onion powder. Rub the seasoning over the chicken pieces. Place the seasoned chicken in a shallow dish, pour 1 cup buttermilk and 1 tbsp hot sauce (if using) over them, cover and refrigerate for at least 1 hour and up to 8 hours (overnight will yield more tender, flavorful chicken).

Prepare breading station

Set up three shallow containers: 1) whisk 2 eggs with 1/4 cup milk; 2) in a large shallow bowl combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt, 0.75 tsp black pepper, 1 tsp paprika, 0.75 tsp garlic powder, 0.5 tsp onion powder and 1/4 tsp cayenne (optional). 3) Keep the marinated chicken in its dish for dipping.

Heat oil

Pour about 3 to 4 cups of vegetable or peanut oil into a large heavy-bottomed skillet or Dutch oven, enough to reach about 1.5 inches up the side. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, heat until a small pinch of flour sizzles and bubbles immediately.

Dredge chicken

Working in batches to avoid crowding, lift a piece of chicken from the buttermilk, let excess drip off, dip into the flour mixture to coat, then into the egg wash, and then back into the flour mixture for a double-coated, extra-crispy crust. Press the flour onto the surface so it adheres well. Place breaded pieces on a wire rack and rest 5–10 minutes to help coating set.

Fry chicken

Fry chicken in batches without crowding, 3–5 minutes per side for strips and 7–9 minutes per side for thicker pieces, until golden brown and an instant-read thermometer reads 165°F (74°C) in the thickest part. Maintain oil temperature near 325–350°F: if it drops, raise heat; if it smokes or the coating browns too fast, lower heat. Transfer cooked pieces to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining batches.

Drain

Let the chicken rest 5 minutes on the rack before serving so juices redistribute and coating firms up.

Prepare potatoes

Wash and peel (optional) the 2 russet potatoes. Cut into 1/4- to 1/3-inch matchstick fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch, then drain and pat very dry with kitchen towels.

Par-cook fries (optional for crispier results)

Blanch fries in a pot of simmering water for 3–4 minutes, then drain and dry thoroughly. Alternatively, par-fry in the hot oil for 2–3 minutes until pale and slightly tender, remove, and let rest while you fry the chicken. If par-blanching, dry completely before roasting or frying.

Roast or fry fries

To oven-roast: toss dried fries with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper, spread in a single layer on a baking sheet and roast at 425°F (220°C) for 20–30 minutes, flipping halfway, until golden and crisp. To deep-fry: heat oil to 350°F (175°C) and fry in batches 3–4 minutes until golden and crisp, then drain on a rack and immediately season with remaining salt.

Assemble sides

Warm prepared coleslaw or toss shredded cabbage with a pinch of salt and a splash of vinegar if desired. Arrange pickle slices for garnish.

Whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp honey, 1 tsp lemon juice, 1/2 tsp hot sauce and 1/8 tsp salt until smooth. Taste and adjust seasoning; refrigerate until serving.

In a basket or on a plate lined with paper, place a portion of fries, 3–4 pieces of fried chicken (or more depending on appetite), a scoop of coleslaw, and a few pickle slices. Serve the dipping sauce on the side. Serve immediately while chicken and fries are hot and crispy.