Combo Recipe

Marinate

Pat the chicken pieces dry with paper towels. In a large bowl, whisk together the buttermilk and hot sauce. Add chicken, turning to coat. Cover and refrigerate at least 2 hours or up to overnight to tenderize and flavor the meat.

Prep dredge

In a shallow dish or bowl combine the all-purpose flour, cornstarch, 2 tsp salt, 1 tsp black pepper, smoked paprika, garlic powder, onion powder and cayenne (if using). Mix thoroughly so spices are evenly distributed.

Coat

Remove chicken from buttermilk, shaking off excess (do not wipe). Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour so it adheres. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Fry

Heat a deep-sided heavy pan or Dutch oven with enough vegetable oil to reach about 1.5 inches up the sides to 175°C (350°F) — or medium-high until a small piece of bread sizzles. Fry chicken in batches without crowding, 12–15 minutes per batch, turning once, until golden brown and an instant-read thermometer inserted near the bone reads 74°C (165°F). Adjust heat as needed to keep oil around 160–175°C to avoid burning the breading.

Drain and rest

Transfer fried chicken to a wire rack set over a sheet pan and let rest 5 minutes before serving so juices redistribute and crust stays crisp.

Prep potatoes

Peel (optional) and cut potatoes into 1/3–1/2-inch fries. Rinse in cold water until water runs clear to remove excess starch, then soak in cold water for 20–30 minutes (can refrigerate up to an hour).

Dry and coat

Drain and spread fries on clean towels; pat very dry. In a bowl toss fries with cornstarch, 1/2 cup oil, salt and pepper until evenly coated.

Cook

Option A - Frying: Heat oil to 180°C (355°F) and fry in batches 3–4 minutes until pale golden and tender; remove and drain. Increase oil to 190°C (375°F) and fry a second time 1–2 minutes until deep golden and crisp. Option B - Oven: Preheat oven to 230°C (450°F). Spread fries on a single layer on a baking sheet lined with parchment and roast 20–30 minutes, flipping halfway, until crisp and golden.

Season

Immediately season with a little extra salt after cooking and serve hot.

In a large bowl combine the shredded green and red cabbage and grated carrot. In a smaller bowl whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over the cabbage mixture and toss to coat evenly. Taste and adjust seasoning. Chill for at least 15 minutes to meld flavors before serving.

Make the sauce by whisking together ketchup, mayonnaise, sriracha, lemon juice and 1/4 tsp salt until smooth. Reserve pickles in a small bowl. Serve the sauce alongside fried chicken and fries; place pickles on the side or on top of chicken sandwiches if assembling.