Few things bring as much joy to the dinner table as a basket of golden, crunchy fried chicken paired with thick, hand-cut fries. It’s comfort food at its best—crispy on the outside, juicy on the inside, and seasoned just right with pantry spices. The secret to this recipe lies in the double coating technique, which ensures every bite has that irresistible crunch.
This recipe will take you through ingredients, preparation, cooking method, frying tips, variations, and storage, so you can recreate restaurant-quality fried chicken at home.
Ingredients (Serves 6–8)
For the Chicken:
1.5 kg (3 lbs) chicken pieces (drumsticks, thighs, wings, or mixed)
2 cups (480ml) buttermilk (or plain yogurt mixed with water)
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
½ tsp cayenne pepper (optional, for heat)
For the Coating:
3 cups (360g) all-purpose flour
1 cup (120g) cornstarch (for extra crispiness)
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp salt
½ tsp chili powder (optional)
For the Egg Wash:
2 large eggs
½ cup (120ml) milk
For Frying:
1 liter (4 cups) vegetable oil, canola, or peanut oil (high smoke point)
For the Hand-Cut Fries:
4 large russet potatoes
1 tbsp salt (for soaking)
1 tbsp cornstarch (helps crisping)
Oil for frying
Extra salt or seasoning (paprika, garlic powder, Cajun mix, or parmesan)
Step-by-Step Method
Step 1: Marinate the Chicken
Place chicken pieces in a large bowl.
Pour in buttermilk, add salt, pepper, paprika, garlic powder, and cayenne.
Mix well, cover, and refrigerate for at least 4 hours (overnight is best).
This tenderizes the chicken and infuses it with flavor.
Step 2: Prepare the Fries
Peel potatoes (or leave skin on for rustic style).
Slice into thick sticks.
Rinse under cold water until the water runs clear (removes excess starch).
Soak in a bowl of salted water for at least 30 minutes.
Drain and pat dry with a towel.
Toss lightly in cornstarch.
This soaking + cornstarch step gives fries that perfect crisp exterior.
Step 3: Prepare the Coating Mix
In a large bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, pepper, salt, and chili powder.
In a separate bowl, whisk eggs and milk together.
Step 4: Double Coating Technique
Remove chicken from buttermilk and let excess drip off.
Dredge each piece in the seasoned flour mixture.
Dip into the egg wash.
Dredge again in the flour mixture, pressing gently so the coating sticks.
Place coated chicken on a wire rack for 10 minutes before frying (helps prevent coating from falling off).
Step 5: Fry the Chicken
Heat oil in a deep pan or Dutch oven to 175°C (350°F).
Fry chicken in small batches (don’t overcrowd).
Cook 12–14 minutes, turning occasionally until golden brown and internal temperature reaches 75°C (165°F).
Remove and place on a wire rack (not paper towels) to keep crispy.
Using a wire rack ensures steam escapes and the crust stays crunchy.
Step 6: Fry the Hand-Cut Fries
Heat oil to 160°C (320°F).
Fry potatoes in batches for 4–5 minutes until softened but not browned.
Remove and drain.
Increase oil temperature to 190°C (375°F).
Fry potatoes again for 3–4 minutes until golden and crispy.
Drain and season immediately with salt or your favorite spices.
Step 7: Serve
Serve the fried chicken hot with hand-cut fries.
Add ketchup, mayo, hot sauce, or garlic aioli for dipping.
Garnish with fresh parsley or a sprinkle of chili flakes for color.
Tips for Perfect Fried Chicken
Buttermilk marinade = tender, juicy meat.
Double coat = extra crunch.
Cornstarch in flour = lighter, crispier crust.
Rest before frying = coating sticks better.
Wire rack cooling = no soggy bottoms.
Oil temperature control = too low makes greasy chicken, too high burns outside while inside stays raw.
Tips for Perfect Fries
Use russet or Yukon gold potatoes (high starch = crispy fries).
Always soak and dry thoroughly before frying.
Double fry method is key: first to cook through, second to crisp.
Season immediately after frying so spices stick.
Variations
Spicy Fried Chicken – Add cayenne, chili powder, or hot sauce to marinade.
Herbed Chicken – Add dried thyme, rosemary, or Italian herbs to flour mix.
Cajun Fries – Toss fries in Cajun seasoning after frying.
Garlic Parmesan Fries – Sprinkle fries with garlic powder and grated parmesan.
Storage & Reheating
Chicken: Store in fridge up to 3 days. Reheat in oven at 180°C (350°F) until hot and crispy.
Fries: Best fresh, but can be reheated in an air fryer or oven for crunch.
Freezing: You can freeze coated raw chicken and fry directly from frozen (add 5 minutes cooking time).
Final Thoughts
This recipe brings together everything we love about fried chicken and fries: crispy, flavorful crust, juicy meat, and golden fries with perfect crunch. The double coating method and pantry spices make this a dish you can master without fancy ingredients.
Whether you serve it for a family dinner, a game night, or a weekend treat, this fried chicken will disappear fast—especially with hand-cut fries on the side.
So next time you crave comfort food, skip takeout and make this at home—you’ll never look back.