Fried Chicken and Fries

Here’s a  Fried Chicken and Fries recipe, including ingredients, marination, battering, frying technique, and tips for crispiness and flavor.

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🍗 Crispy Fried Chicken Recipe

Ingredients:

For Chicken & Marinade:

• 1 kg (2.2 lbs) chicken pieces (drumsticks, thighs, wings – bone-in or boneless)

• 2 cups buttermilk (or 1½ cup yogurt + ½ cup water)

• 1 tbsp hot sauce (optional, for spice)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

For Coating/Batter:

• 2 cups all-purpose flour

• ½ cup cornstarch (for extra crispiness)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• ½ tsp cayenne pepper (optional)

• ½ tsp baking powder (optional for puffiness)

• Water (as needed for a wet batter, if doing double-dip method)

For Frying:

• Vegetable oil (peanut, sunflower, or canola oil preferred) – enough to submerge chicken

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Instructions:

1. Marinate the Chicken (4–24 hours):

1. In a large bowl, mix buttermilk (or yogurt + water), hot sauce, salt, pepper, paprika, garlic powder, and onion powder.

2. Add chicken pieces, ensuring they’re fully coated.

3. Cover and refrigerate for at least 4 hours (overnight is ideal).

Why marinate? It tenderizes the chicken and infuses flavor deep inside.

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2. Prepare the Coating:

1. In a large tray or bowl, combine flour, cornstarch, salt, pepper, paprika, cayenne, and baking powder.

2. If doing the double-dip method, reserve some of the flour mix and add cold water to make a loose batter.

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3. Dredge the Chicken:

Classic Method:

• Take marinated chicken, let excess marinade drip off.

• Dredge in dry flour mix, pressing firmly so it sticks.

• Shake off excess and place on a tray.

Double-Dip for Extra Crisp:

• Dredge in dry mix → dip into wet batter → dredge again in dry mix.

Let dredged chicken rest for 10–15 minutes to help the coating adhere better.

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4. Fry the Chicken:

1. Heat oil in a deep pot to 170–175°C (340–350°F).

2. Carefully lower in chicken pieces (don’t overcrowd).

3. Fry in batches:

   • Wings: 8–10 minutes

   • Drumsticks/Thighs: 12–15 minutes

4. Turn occasionally for even browning.

5. Remove and drain on a wire rack or paper towels.

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5. Rest & Serve:

• Let fried chicken rest for 5 minutes before serving to retain juiciness.

• Optionally sprinkle with finishing salt or seasoning.

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🍟 Crispy French Fries Recipe

Ingredients:

• 4 large Russet potatoes (or any starchy variety)

• Water (for soaking)

• Salt (to taste)

• Vegetable oil (for deep frying)

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Instructions:

1. Cut the Fries:

• Peel (optional) and cut into even matchsticks (~¼–½ inch thick).

• Rinse thoroughly to remove starch.

2. Soak:

• Soak in cold water for at least 30 minutes (or up to 12 hours in fridge).

• This helps them crisp up better when fried.

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3. First Fry (Blanching):

1. Heat oil to 150°C (300°F).

2. Drain and pat fries dry with a towel.

3. Fry in batches for 3–4 minutes until just soft but not brown.

4. Remove and drain.

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4. Second Fry (Crisping):

1. Increase oil temp to 190°C (375°F).

2. Fry blanched fries again for 2–4 minutes until golden and crispy.

3. Drain, sprinkle with salt immediately.

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📝 Tips for Success:

Fried Chicken:

• Use cornstarch + flour for extra crisp.

• Let chicken rest after dredging.

• Don’t fry cold chicken straight from the fridge — let it come to room temp for 20 mins.

• Use a thermometer to maintain oil temp.

• Avoid crowding the fryer — it drops oil temperature.

French Fries:

• Russet potatoes work best.

• Double fry is essential for perfect texture.

• Salt right after frying while still hot.

• You can freeze blanched fries for later use.

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🍽️ Suggested Serving:

• Fried Chicken

• Crispy Fries

• Dipping sauces (ketchup, garlic mayo, hot sauce, honey mustard)

• Coleslaw or pickles on the side