Chicken Basket Combo Recipe
Make Chicken Basket Combo Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Buttermilk Marinated Chicken
Crispy Coating
Frying & Finish
Sides - Seasoned Fries
Dipping Sauces (optional)
Method
Buttermilk Marinated Chicken
- 1
Trim & Mix Marinade
Pat chicken pieces dry with paper towels and make 2–3 shallow cuts in thicker parts to help the marinade penetrate. In a large bowl, whisk together buttermilk, hot sauce (if using), garlic powder, onion powder, kosher salt, and black pepper until combined.
- 2
Marinate
Add the chicken to the buttermilk mixture, pressing to submerge each piece. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.
Crispy Coating
- 3
Make Coating
About 30 minutes before frying, in a wide shallow bowl or baking dish, whisk together the all-purpose flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, kosher salt, and black pepper until evenly distributed.
- 4
Dredge Chicken
Remove chicken from the refrigerator and let sit 20–30 minutes to come closer to room temperature. Working one piece at a time, lift chicken from the buttermilk allowing excess to drip off, then place into the flour mix. Press the flour onto the chicken, ensuring a thick, even coating; shake off excess. For extra-crispy results, double-dredge: return the coated piece briefly to the buttermilk (or a small bowl of beaten egg—optional) and coat again in the flour mixture.
- 5
Rest Coated Chicken
Place dredged pieces on a wire rack set over a sheet pan and let rest 10–15 minutes. This helps the coating adhere and reduces flaking in the oil.
Frying & Finish
- 6
Heat Oil
Pour neutral oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (about 1–1.5 cups). Heat over medium-high until the oil reaches 340–350°F (170–175°C). If you don't have a thermometer, test by dropping a small pinch of flour in—if it sizzles steadily but doesn't immediately burn, it's ready.
- 7
Fry Chicken
Working in batches (do not overcrowd), gently lower 2–3 pieces into the hot oil. Maintain oil temperature between 325–350°F (160–175°C). Fry bone-in pieces for 12–15 minutes, turning once halfway through, until golden-brown and internal temperature reaches 165°F (74°C) at the thickest part. Adjust cooking time for size: smaller drumsticks may finish sooner; larger thighs may need a few extra minutes.
- 8
Drain & Finish
Use a slotted spoon or spider to transfer cooked chicken to a wire rack over a sheet pan to drain; do not stack. For extra flavor and a glossy finish, brush hot chicken lightly with melted butter and sprinkle with chopped parsley. Keep cooked batches in a warm oven (200°F/95°C) while you finish remaining pieces to serve everything hot.
Sides - Seasoned Fries
- 9
Prepare Potatoes
Wash and peel potatoes if desired. Cut into 1/3–1/2-inch fries. Soak the cut fries in cold water for at least 20 minutes (or up to 2 hours) to remove excess starch, then drain and pat completely dry with clean kitchen towels or paper towels.
- 10
Cook Fries (Oven Method)
Preheat oven to 425°F (220°C). Toss dried fries with 3 tablespoons oil, 1 teaspoon salt, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper until evenly coated. Spread in a single layer on a baking sheet lined with parchment. Roast 20–30 minutes, turning once halfway, until golden and crisp. Alternatively, for deep-fried fries: heat oil to 325°F (160°C) and fry blanched fries 3–4 minutes until tender but not colored, drain, then increase oil to 375°F (190°C) and fry 1–2 minutes until golden and crisp; drain and season immediately.
- 11
Serve Fries
Transfer fries to a serving basket or plate and season to taste with extra salt. Keep warm until ready to serve with the chicken basket.