The Chef

Restaurants

Meals

Drinks

Restaurants›The Alchemist New York Street›Salt & Pepper Chicken Basket Recipe

Salt & Pepper Chicken Basket Recipe

Name: The Alchemist New York Streets SALT & PEPPER CHICKEN BASKET Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken thighs; 1 each egg; 0.5 cups buttermilk; 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp kosher salt; 1 tsp coarse black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 2 cups vegetable oil (for frying); 0.5 tsp fresh cracked black pepper (for finishing); 0.5 tsp flaky sea salt (for finishing); 2 each russet potatoes; 3 cups vegetable oil (for frying); 1 tsp kosher salt; 2 cups shredded green cabbage; 0.5 cups shredded red cabbage; 0.5 cups shredded carrot; 3 tbs mayonnaise; 1 tbs apple cider vinegar; 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups maple syrup; 2 tbs honey; 1 tbs sriracha (or preferred hot sauce); 0.5 tbs apple cider vinegar; 1 tbs unsalted butter; 0.25 tsp salt

Inspired by The Alchemist New York Street

Time1h

Serves2

Salt & pepper coated chicken, fries, slaw, maple hot honey sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salt & Pepper Chicken

1 lb boneless skinless chicken thighs

1 each Egg

1/2 cups Buttermilk

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp kosher salt

1 tsp coarse black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

2 cups vegetable oil (for frying)

1/2 tsp fresh cracked black pepper (for finishing)

1/2 tsp flaky sea salt (for finishing)

Fries

2 each russet potatoes

3 cups vegetable oil (for frying)

1 tsp kosher salt

Slaw

2 cups shredded green cabbage

1/2 cups shredded red cabbage

1/2 cups shredded carrot

3 tbs Mayonnaise

1 tbs Apple cider vinegar

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Maple Hot Honey Sauce

1/2 cups maple syrup

2 tbs Honey

1 tbs sriracha (or preferred hot sauce)

1/2 tbs Apple cider vinegar

1 tbs Unsalted butter

1/4 tsp Celtic sea salt

Method

Salt & Pepper Chicken

Prepare the chicken

Trim excess fat from the chicken thighs and cut into 1.5–2 inch pieces. Pat dry with paper towels.

Marinate

In a bowl whisk the egg with the buttermilk until combined. Add the chicken pieces, toss to coat, cover, and refrigerate for 20–30 minutes (this tenderizes and helps the coating adhere).

Dredge mixture

In a shallow bowl combine the flour, cornstarch, kosher salt, 1 tsp coarse black pepper, garlic powder, and onion powder. Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing to adhere. Place coated pieces on a rack and let rest 5 minutes for the coating to set.

Heat oil

Pour 2 cups vegetable oil into a deep 10–12 inch skillet or pot to a depth of about 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread browns in 30–40 seconds.

Fry the chicken

Fry chicken in batches without crowding the pan for 4–5 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven if needed while frying remaining batches.

Finish seasoning

While still hot, sprinkle the fried chicken with the finishing flaky sea salt and fresh cracked black pepper to taste so the salt adheres to the hot crust.

Fries

Prep potatoes

Peel (optional) and cut potatoes into 1/3–1/2 inch sticks. Rinse under cold water until water runs clear to remove excess starch, then dry thoroughly on kitchen towels or a salad spinner.

Par-fry

Heat 2–3 cups vegetable oil in a heavy pot to 300°F (150°C). Fry potatoes in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels.

Crisp fry

Increase oil temperature to 375°F (190°C). Fry the par-cooked potato sticks in batches for 2–3 minutes until golden and crisp. Drain on a rack or paper towels and season immediately with 1 tsp kosher salt.

Slaw

Combine vegetables

In a medium bowl toss together the shredded green cabbage, red cabbage, and shredded carrot.

Make dressing

In a small bowl whisk the mayonnaise, apple cider vinegar, honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.

Dress slaw

Pour the dressing over the shredded vegetables and toss to combine. Adjust seasoning to taste. Let sit at room temperature for 10 minutes or refrigerate up to 1 hour before serving so flavors meld.

Maple Hot Honey Sauce

Combine and reduce

In a small saucepan combine the maple syrup, honey, sriracha, apple cider vinegar, and salt. Bring to a gentle simmer over medium-low heat, stirring occasionally. Let simmer for 3–5 minutes until slightly thickened.

Finish sauce

Remove from heat and whisk in the butter until glossy and incorporated. Taste and adjust heat or sweetness by adding more sriracha or a teaspoon more maple if desired. Keep warm until ready to serve.

Assembly & Serving

Portion fries into a basket or plate. Arrange several pieces of salt & pepper chicken alongside the fries. Add a scoop of slaw to the basket.

Drizzle the maple hot honey sauce over the chicken just before serving or serve on the side for dipping. Serve immediately while chicken and fries are hot and crisp.