Freebird Chicken & Fries Recipe

Prep chicken

Trim excess fat from the chicken breasts and slice into 12–16 even tenders (about 2–3 cm / 1 inch wide). Pat dry briefly with paper towel.

Make marinade

In a bowl large enough to hold the tenders, whisk together the buttermilk, kosher salt, black pepper, garlic powder, smoked paprika and cayenne until homogenous.

Add the chicken tenders to the buttermilk mixture, pressing them down so they are fully submerged. Cover and refrigerate for at least 30 minutes, preferably 1–4 hours. (If short on time you can proceed after 30 minutes; longer gives more tenderness and flavor.)

Make dry mix

In a wide shallow bowl or rimmed tray combine corn flour (or cornstarch), all-purpose flour, baking powder, kosher salt, black pepper, garlic powder, smoked paprika and cayenne. Whisk so the mixture is uniform.

Make egg wash

In a separate bowl whisk the eggs with the milk until smooth.

Set up a breading station: one tray with the dry mix, one bowl with egg wash, and a second tray or plate to hold the coated tenders. For a crisp, clinging crust do a double-dip: dredge each marinated tender first in the dry mix (pressing the mix into the surface), then into the egg wash, then back into the dry mix, ensuring an even, thick coating. Place coated tenders on a wire rack while you heat the oil. Let the coated tenders rest 8–10 minutes on the rack to help the crust set before frying.

Heat oil

Pour the neutral oil into a deep, heavy pot or deep fryer to a depth of about 6–8 cm. Heat to 175°C (350°F). Use a thermometer for accuracy. Maintain this temperature for frying the chicken; adjust heat as needed so the oil stays around 170–180°C while frying batches.

Fry the tenders in batches (do not crowd) for 4–5 minutes per batch, turning as needed until they are golden-brown and reach an internal temperature of 74°C (165°F). Remove with a slotted spoon to a wire rack set over a sheet pan to drain. Keep warm in a low oven (90–100°C / 200°F) if needed while finishing remaining batches.

Cut & soak potatoes

Cut the russet potatoes into evenly sized fries (about 8–10 mm / 1/3–1/2 inch thick). Place cut fries in a bowl of cold water, then transfer to ice water and soak at least 20–30 minutes (or up to 2 hours) to remove surface starch. Drain and pat completely dry with clean towels before frying.

First fry (blanch)

With the frying oil already in the pot (see Frying Oil section) or in a separate fryer, adjust heat to 160°C (320°F). Fry the dried fries in batches for 3–4 minutes until they are softened but not colored. Remove to a wire rack or paper towel-lined tray to drain and cool.

Second fry (crisp)

Increase oil temperature to 190°C (375°F). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove to a wire rack, immediately season with kosher salt and black pepper while hot. Keep fries warm in a low oven (90–100°C / 200°F) until serving.

Combine sauce

In a small bowl whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, sriracha, smoked paprika and kosher salt until smooth and glossy. Taste and adjust heat or sweetness as desired (add more sriracha to increase heat or more honey for sweetness). Refrigerate until ready to serve.

Make aioli

In a small bowl combine mayonnaise, minced garlic, lemon juice and olive oil. Whisk until smooth, then season with kosher salt and black pepper. Taste and adjust lemon or salt. Chill until serving to let the garlic mellow and flavors marry.

Arrange the hot crispy chicken tenders and fries on a large platter or on individual plates. Sprinkle chopped parsley over the fries and tenders for color. Add lemon wedges alongside the chicken so guests can squeeze if they like a bright pop of acid.

Serve immediately with ramekins of Spicy Honey Mustard, Garlic Aioli and optional ketchup. Encourage guests to dip the crispy corn-flour crusted tenders in the sauces.