Homemade Fried Chicken & Chips Recipe by Chef Shaun 🇹🇹 Foodie Nation

Fries Ingredients

4 large Russet potatoes (peeled and cut into fries)

Salt & pepper, to taste

Method

Parboil the Potatoes:

Peel and cut the Russet potatoes into fries. (3/8” - get a ruler)

In a large pot, bring water to a boil. Add a pinch of salt.

Add the cut fries to the boiling water and cook for about 3-4 minutes—just enough to partially cook them (this step softens the inside while keeping the outside firm).

Drain the fries well, then spread them out on a baking sheet to cool and dry. This helps prevent excess moisture when frying.

First Fry (Lower Temperature):

Heat oil in a deep fryer or a large, deep pan to 325°F (165°C).

Carefully fry the parboiled fries in batches for about 3-4 minutes. This will cook them through but won’t crisp them yet.

Remove fries from the oil and let them drain on paper towels.

Second Fry (Higher Temperature):

Raise the oil temperature to 375°F (190°C).

Fry the parboiled fries in batches again, for 2-3 minutes or until they’re golden brown and crispy.

Remove the fries and drain them on fresh paper towels. Season immediately with salt and pepper.

Fried Chicken Ingredients:

For the Chicken:

1 whole chicken (cut into pieces)

1/2 cup green seasoning

1 tbsp pepper sauce (optional, for extra flavor)

1 tbsp pimento sauce

Salt & pepper, to taste

2 cups buttermilk (for marinating)

For the Flour Coating:

2 cups all-purpose flour

1 tbsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp black pepper

1 tsp baking powder (for extra crispiness)

For Frying:

Vegetable oil (or peanut oil) for frying

Instructions:

1. Marinate the Chicken:

In a bowl, season chicken with green seasoning, pepper sauce, pimento sauce, salt, and pepper.

Submerge in buttermilk. Cover and refrigerate for at least 2 hours, or overnight for best results.

2. Prepare the Flour Coating:

In a large bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and baking powder. Mix well.

3. Coat the Chicken:

Remove the chicken from the buttermilk, letting any excess liquid drip off.

Dredge the chicken pieces in the flour mixture, pressing the flour onto the chicken to create a thick, even coating. Shake off any excess flour and set the coated chicken aside.

4. Heat the Oil:

In a large, deep skillet or Dutch oven, heat about 3 inches of oil over medium-high heat to 350°F (175°C). You can check the oil temperature by dropping a small bit of flour in it; if it sizzles, it’s ready.

5. Fry the Chicken:

Carefully add the chicken to the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.

Fry the chicken for about 12-15 minutes, turning occasionally, until golden brown and crispy. The chicken should reach an internal temperature of 165°F (74°C) when done.

Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil.

6. Serve:

Serve the fried chicken hot with fries.