Chicken, Chips With Drink Recipe

Marinate

Pat the chicken pieces dry with paper towels. In a bowl or resealable bag combine buttermilk, 1 tsp salt and 1 tsp black pepper. Add the chicken, fully submerging each piece. Refrigerate and marinate for at least 1 hour, up to overnight. This tenderizes and flavors the meat.

Prepare coating

In a shallow dish combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne (if using), and baking powder. Mix thoroughly so spices are distributed.

Set up dredging station

In a separate bowl beat the eggs with 2 tablespoons water to make an egg wash. Remove marinated chicken from the fridge. Have three stations ready: (1) flour-spice mix, (2) egg wash, (3) a rack or tray for rested coated chicken.

Coat the chicken

Shake excess buttermilk off each piece, then dredge in the flour mix until fully coated. Dip into the egg wash, then return to the flour mix for a second coat, pressing the flour onto the surface to create a thick crust. Place coated pieces on a rack and rest 10–15 minutes to allow the coating to adhere.

Heat oil

Pour oil into a large, deep heavy-bottomed pot or Dutch oven to a depth of about 3–4 cm (1½ in). Heat oil over medium-high until it reads 170–175°C (340–350°F) on a thermometer. If you don't have a thermometer, test with a small bit of batter— it should sizzle and rise slowly.

Fry the chicken

Fry chicken in batches so pieces have space and oil temperature remains steady. For bone-in pieces fry 12–15 minutes, turning once, until golden brown and internal temperature reaches 74°C (165°F). For boneless pieces fry 6–8 minutes until cooked through. Adjust heat to keep oil between 160–175°C. Remove to a wire rack set over a baking sheet to drain; sprinkle with a little finishing salt while hot.

Prepare potatoes

Wash and peel potatoes if desired. Cut into even sticks about 1 cm (3/8 in) thick for classic chips. Place cut potatoes in a large bowl of cold water and soak 30 minutes (or up to 2 hours) to remove excess starch—this helps crispness. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

Optional par-cook (for extra crisp)

If you want extra-crispy chips, blanch the fries in oil at 140°C (285°F) for 4–5 minutes until soft but not colored. Remove and drain on paper towels. Increase oil to 180°C (350°F) for final fry later.

Fry the chips

If not using the par-cook method, heat oil to 175–180°C (350–360°F). Fry potatoes in small batches for 4–6 minutes until golden and crisp. If using par-cook method, fry the blanched fries a second time at 180°C for 2–4 minutes to crisp and color. Remove with a slotted spoon and drain on paper towels or a rack. Immediately sprinkle with salt and pepper to taste. If using cornstarch, toss dried potato sticks lightly in 1 tablespoon cornstarch before frying for a crisper exterior—ensure they are very dry first.

Brew tea

Place 3 tea bags in a heatproof pitcher. Pour 500 ml boiling water over the bags and steep for 4–6 minutes for a strong brew. Remove tea bags and gently press them against the side of the pitcher to extract flavor (avoid squeezing too hard to prevent bitterness).

Sweeten and cool

While tea is still warm, stir in 3 tablespoons sugar (or simple syrup or honey) until dissolved. Add the lemon juice and stir. Let tea cool to room temperature, then refrigerate until cold, or pour over ice if serving immediately. Adjust sweetness or lemon to taste.

Serve

Fill takeaway cup with ice, pour lemon iced tea to near top, garnish with lemon slices if desired, and serve with the chicken and chips.

Place ketchup, mayonnaise, and hot sauce in small ramekins for dipping. Serve chicken hot with chips alongside. Package in takeaway boxes or trays with paper liners if transporting. Leftover chicken can be kept in the fridge for up to 2 days; reheat in a 180°C oven for 10–12 minutes to re-crisp.