Crispy Buttermilk Fried Chicken with Golden Fries
1 h · Medium
#american#comfort#weekend
The Friday-night classic, made at home: buttermilk-marinated chicken fried to a shattering, deep-golden crust, served alongside double-fried fries that stay crunchy to the last bite.
Ingredientsfor 4 portions
- 800 g Bone-In Skin-On Chicken Thighs, Raw
- 500 ml Buttermilk
- 200 g All-Purpose Flour
- 5 g Smoked Paprika
- 5 g Garlic Powder
- 60 g Sunflower Oil, oil absorbed during frying
- 800 g Potatoes, cut into thick fries
Steps
- Marinate the chicken in buttermilk for at least 30 minutes, or up to overnight in the fridge — this tenderizes the meat and seasons it through.
- Soak the cut fries in cold water for 15 minutes to draw out excess starch, then drain and pat completely dry.
- Mix the flour, smoked paprika, and garlic powder in a wide bowl. Lift the chicken from the buttermilk, letting the excess drip off, then press firmly into the seasoned flour until fully coated.
- Heat the sunflower oil in a deep pan to 170°C (340°F). Fry the potatoes in batches for 5-6 minutes until pale and just softened, then remove and drain.
- Raise the oil to 180°C (350°F) and fry the chicken for 12-14 minutes, turning occasionally, until deep golden brown and cooked through.
- Return the fries to the hot oil for a second fry, 2-3 minutes, until crisp and golden. Drain both on paper towels, season with salt, and serve immediately while hot and crackling.
