Chicken Sandwich Fries & Drink Recipe

Prepare chicken

Pound each chicken breast to an even thickness about 1/2 inch thick. If breasts are large, slice horizontally into two cutlets to yield 2 pieces total. Pat dry with paper towels.

Marinate

Place the chicken pieces in a shallow dish and pour the buttermilk over them. Cover and refrigerate for 30 minutes to 2 hours. (At least 30 minutes helps tenderize; longer adds flavor.)

Make dredge

In a wide bowl combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk to blend evenly.

Heat oil

Pour about 4 cups of vegetable oil into a deep skillet or Dutch oven to a depth of roughly 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a wooden spoon handle inserted into oil produces steady bubbles.

Dredge and fry

Remove one piece of chicken from the buttermilk, letting excess drip off. Press both sides firmly into the seasoned flour mixture until well coated. Shake off excess. Fry the coated chicken in batches (do not crowd) for 4–6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and rest for 3 minutes.

Toast buns and assemble

Lightly toast sandwich buns in a skillet or under a broiler until golden. Spread about 2 tablespoons (total 1/8 cup) mayonnaise across the cut sides of each bun. Place lettuce leaf on bottom bun, top with fried chicken, add 3 pickle slices per sandwich, then crown with top bun. Serve immediately.

Prep potatoes

Wash and peel potatoes if desired. Cut each potato into 1/4- to 3/8-inch thick sticks for classic fries. Rinse the cut potatoes under cold water until the water runs clear to remove surface starch.

Soak and dry

Place cut fries in a bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Fry

Heat about 2 cups of vegetable oil in a heavy pot to 325°F (165°C). Fry the potatoes in batches for 3–4 minutes until they are cooked through but pale (softening stage). Remove with a spider or slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C). Return fries to the hot oil in batches and fry for 2–3 minutes more until golden and crisp. Drain on paper towels.

Season

While still hot, season fries with kosher salt and a little black pepper to taste. Serve alongside sandwiches.

Fill two serving glasses with ice cubes (about 1/2 cup per glass). Pour 1 cup of iced tea into each glass. Squeeze a lemon wedge into each, drop wedge in if desired, and stir. Adjust sweetness or add additional lemon to taste. Serve chilled with the chicken sandwich and fries.