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Crispy Fried Chicken & Golden Fries

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  • Name: Crispy Fried Chicken & Golden Fries

  • Prep Time: 45 minutes (plus 1-4 hours brining)

  • Cook Time: 40 minutes

  • Total Time: 2 hours 25 minutes (including minimum brine time)

  • Course: Main Course

  • Cuisine: American

  • Difficulty: Intermediate

  • Servings: 4

There are few culinary duos as iconic and universally adored as crispy fried chicken and golden fries. It’s a meal that promises satisfaction in every bite: the shattering, well-seasoned crust giving way to unbelievably juicy chicken, paired with the salty, fluffy interior and crisp exterior of a perfect french fry. While this dish might seem reserved for restaurants, achieving this pinnacle of comfort food at home is entirely within your grasp.

This recipe is a dedicated guide to nailing both components simultaneously. We’re not taking shortcuts. We’ll delve into the science of brining for juiciness, the art of double-dredging for an unbeatably crunchy crust, and the double-fry method for fries that are crispy enough to stand up to any sauce. This is a project meal, perfect for a weekend feast or a special occasion where you want to impress with flawless, homestyle cooking. Prepare to roll up your sleeves, because the result—a platter piled high with golden-brown perfection—is worth every single second.

Crispy Fried Chicken & Golden Fries

Ingredients

For the Chicken Brine:

  • 4 bone-in, skin-on chicken thighs and 4 drumsticks (about 3-3.5 lbs total)

  • ¼ cup (70g) kosher salt

  • ¼ cup (50g) granulated sugar

  • 2 quarts (1.9 L) cold water

  • 4 cloves garlic, smashed

  • 1 tablespoon black peppercorns

  • 2 bay leaves

For the Chicken Dredge & Frying:

  • 2 cups (250g) all-purpose flour

  • ⅓ cup (40g) cornstarch

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon cayenne pepper (adjust to taste)

  • 1 tablespoon kosher salt

  • 1 teaspoon black pepper

  • 1 cup buttermilk

  • 1 large egg

  • 1 tablespoon hot sauce (optional)

  • 8 cups (approx. 2 L) peanut or vegetable oil, for frying

For the Golden Fries:

  • 4 large Russet potatoes (about 2 lbs total)

  • 1 tablespoon white vinegar

  • 2 quarts (1.9 L) cold water

  • Kosher salt, for seasoning

Equipment

  • Large heavy-bottomed Dutch oven or deep fryer

  • Deep-fry thermometer

  • Large bowls (3)

  • Wire cooling racks

  • Baking sheets

  • Paper towels or a clean kitchen towel

  • Spider strainer or slotted spoon

Instructions

Part 1: The Brine (The Key to Juicy Chicken)

  1. Prepare the Brine: In a large pot, combine the salt, sugar, garlic, peppercorns, and bay leaves with 1 quart of water. Heat over medium heat, stirring until the salt and sugar completely dissolve. Remove from heat and add the remaining quart of cold water to cool the brine down completely.

  2. Brine the Chicken: Submerge the chicken pieces in the cool brine. Cover and refrigerate for at least 1 hour, and up to 4 hours. Do not exceed this time, or the chicken may become too salty. This step seasons the meat from the inside out and ensures incredible juiciness.

Part 2: Preparing the Fries

  1. Cut the Potatoes: Peel the potatoes and slice them into ½-inch thick batons. Consistency is key for even cooking.

  2. Rinse and Soak: Place the cut fries in a large bowl and cover with the 2 quarts of cold water and the tablespoon of vinegar. The vinegar helps keep the potatoes firm. Soak for at least 30 minutes (or up to overnight) to remove excess surface starch, which is the secret to a crispy exterior.

  3. First Fry (Blanching): Drain the fries and pat them completely dry with a kitchen towel. Any moisture will cause the oil to splatter violently. Heat your oil in the Dutch oven to 325°F (163°C). Carefully add the fries in batches, frying for 4-5 minutes until they are soft and slightly translucent but not browned. Remove with a spider strainer and spread them on a wire rack over a baking sheet. This first fry cooks the inside.

Part 3: Dredging and Frying the Chicken

  1. Set Up Your Station: Remove the chicken from the brine and pat it very dry with paper towels. A dry surface is critical for the coating to stick properly. In one shallow bowl, whisk together the buttermilk, egg, and hot sauce. In another large bowl, whisk the flour, cornstarch, and all spices (garlic powder through black pepper).

  2. The Double-Dredge: Working with one piece at a time, coat the dried chicken in the flour mixture, shaking off the excess. Then, dip it fully into the buttermilk mixture, allowing the excess to drip off. For the final step, place it back into the flour mixture, pressing and packing the flour onto the chicken to create a thick, shaggy coating. Place each finished piece on a wire rack. Let them rest for 10-15 minutes; this helps the coating set and adhere.

  3. Fry the Chicken: Increase the oil temperature to 350°F (177°C). Carefully lower the chicken into the hot oil, skin-side down, frying in batches to avoid overcrowding and a temperature drop. Maintain the oil between 325°F and 350°F. Fry for 12-16 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature reaches 175°F (79°C) for thighs and 165°F (74°C) for drumsticks.

  4. Drain: Remove the chicken and place it on a clean wire rack set over a baking sheet. Do not place it on paper towels, as this can trap steam and make the bottom crust soggy.

Part 4: The Second Fry for the Fries

  1. Crisp to Perfection: Once all the chicken is cooked, increase the oil temperature to 375°F (190°C). This high heat is for the final crisping. Add the blanched fries in batches and fry for 2-3 minutes until they are puffed, deep golden brown, and incredibly crispy.

  2. Season Immediately: Remove the fries, shake off excess oil, and place them in a large, dry bowl. Toss immediately with a generous amount of kosher salt.

Chef’s Notes & Tips for Success

  • Oil Temperature is Everything: A deep-fry thermometer is your most important tool. If the oil is too cool, the food will be greasy and soggy. If it’s too hot, the outside will burn before the inside is cooked.

  • The Power of Patience: Do not skip the brining, the drying, or the resting steps for the dredge. These are the non-negotiable secrets that separate good fried chicken from legendary fried chicken.

  • Safety First: Never fill your pot more than halfway with oil. Keep a lid nearby to smother any potential flames (though unlikely if temperature is controlled), and avoid dropping food in from a height to prevent splashing.

  • Seasoning the Flour: Taste a pinch of your seasoned flour. It should taste good and well-seasoned on its own. Adjust the salt and spices to your liking before you start dredging.

  • Maintaining Oil: Use a spider strainer to remove any burnt bits of batter between batches to keep your oil clean.

Nutrition Information

(Please note: The following is an estimate and can vary based on specific ingredients, portion sizes, and how much oil is absorbed.)

Serving Size: 2 pieces of chicken + 1 cup of fries | Calories: 985 | Total Fat: 58g | Saturated Fat: 12g | Trans Fat: 0g | Cholesterol: 185mg | Sodium: 2180mg | Total Carbohydrates: 68g | Dietary Fiber: 5g | Sugars: 5g | Protein: 45g

A Note on Nutrition: This is a celebratory, energy-dense meal. The high calorie and fat content comes primarily from the frying process. It is rich in protein from the chicken. The Russet potatoes provide carbohydrates and a small amount of fiber. To create a more balanced plate, consider serving with a simple green salad or coleslaw to add freshness and cut through the richness. This dish is best enjoyed in moderation as part of an overall balanced diet.

Serve this magnificent platter immediately, with your favorite dipping sauces on the side. The symphony of textures and flavors—the crunchy, the juicy, the salty, the fluffy—is the ultimate reward for your effort. You’ve just created a comfort food masterpiece.

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