Wait, What Just Kidding Jayden Recipe

Prepare Chicken

Slice chicken breasts into 3/4- to 1-inch wide strips, about 3–4 inches long. Pat each strip dry with paper towels. Season the chicken lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper; set aside.

Make Dredge

Place 1 cup all-purpose flour in a shallow bowl or plate. Add 1/2 teaspoon cornstarch (reserved elsewhere), 1/4 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and a pinch of salt and pepper; mix well. This will be used to coat the chicken before battering to help the batter adhere.

Make Beer Batter

In a medium bowl, whisk together 2 tablespoons all-purpose flour (taken from the 1 cup is fine if extra), 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 large egg, and remaining 1/2 teaspoon salt and 3/4 teaspoon black pepper. Slowly whisk in 1 cup cold beer until a smooth, slightly thick but pourable batter forms. Chill in the refrigerator for 10 minutes — cold batter yields a crisper finish.

Heat Oil

In a heavy-bottomed pot or deep fryer, pour 6 cups vegetable oil and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface immediately and begin to turn golden.

Dredge and Batter

Working in batches to avoid crowding, toss chicken strips lightly in the flour dredge so they are evenly coated. Shake off excess flour, then dip each strip into the beer batter, letting excess drip off, and immediately lower into the hot oil.

Fry Chicken

Fry 4–5 strips at a time for approximately 4–5 minutes per batch, turning once if necessary, until the batter is golden brown and chicken reaches an internal temperature of 165°F (74°C). Do not overcrowd the pot. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Season lightly with a pinch of salt while hot. Keep cooked strips warm in a 200°F (95°C) oven on a rack while finishing remaining batches.

In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage and the shredded carrot. In a separate small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Pour the dressing over the shredded vegetables and toss until evenly coated. Taste and adjust seasoning — add more vinegar, sugar or salt to balance. Let the coleslaw chill in the refrigerator for at least 15 minutes to meld flavors before serving.

Prep Potatoes

Peel (optional) and cut potatoes into 1/4- to 3/8-inch sticks. Rinse the cut fries under cold water until water runs clear to remove surface starch. Drain and pat thoroughly dry with clean kitchen towels or paper towels.

Par-Cook Fries

Heat 3–4 cups of vegetable oil in a deep pot to 325°F (160°C). Toss the dried potato sticks with 1 tablespoon cornstarch and a pinch of the 1 teaspoon salt until evenly coated — the cornstarch helps create a crisp exterior. Fry the potatoes in batches for 3–4 minutes until just tender but without much color. Remove to a wire rack or paper towels to drain and cool for 5–10 minutes.

Finish Fries

Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack and immediately season with the remaining salt to taste.

Whisk together 1/4 cup ketchup, 2 tablespoons mayonnaise, 1 teaspoon hot sauce (optional) and 1/2 teaspoon lemon juice in a small bowl until smooth. Taste and adjust hot sauce or lemon juice as desired. Chill until ready to serve.

Divide beer-battered chicken strips, a scoop of coleslaw and a portion of French fries among 4 plates (or serve family-style). Add lemon wedges and dipping sauce on the side. Serve immediately while the chicken and fries are hot and crispy.