° Chicken 'N Fries Combo
° Chicken 'N Fries Combo
Ingredients
For the Buttermilk Fried Chicken
- 2 pounds chicken tenders, boneless, skinless
- 2 cups buttermilk
- 2 tablespoons hot sauce, such as Frank's RedHot
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 4 cups vegetable oil, for frying, or as needed
For the "375°" Chili Oil Coating
- 1/2 cup canola oil
- 2 tablespoons chili flakes, or gochugaru
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon light brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon smoked paprika
For the Spicy Dusting Blend
- 1 tablespoon cayenne pepper
- 1 tablespoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
For the Crinkle-Cut Fries
- 2 pounds frozen crinkle-cut fries
- kosher salt, as needed, for seasoning
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the buttermilk, hot sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 30 min
- 2
While the chicken marinates, prepare the breading: In a separate shallow dish or bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder until well combined.
⏱️ 5 min
- 3
Make the "375°" chili oil coating: In a small saucepan, heat the canola oil over medium-low heat. Add the minced garlic and grated ginger and cook for 1 minute until fragrant. Remove from heat and stir in the chili flakes, soy sauce, light brown sugar, rice vinegar, and smoked paprika. Mix well and set aside to cool slightly.
⏱️ 10 min
- 4
Prepare the spicy dusting blend: In a small bowl, combine the cayenne pepper, smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon light brown sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cumin. Mix thoroughly and set aside.
⏱️ 3 min
- 5
Set up for frying: Pour vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of about 3 inches. Heat the oil to 375°F. Place a wire rack over a baking sheet near your frying station.
⏱️ 5 min•🌡️ 375
- 6
Bread and fry the chicken: Working in batches, remove chicken tenders from the buttermilk marinade, allowing excess to drip off. Dredge each tender generously in the flour mixture, pressing to ensure full coverage. Carefully place 3-4 tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, flipping occasionally, until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove chicken to the wire rack to drain.
⏱️ 15 min•🌡️ 375
- 7
Coat and dust the chicken: While the chicken is still hot, use tongs to dip each fried tender into the prepared chili oil coating, ensuring it's fully covered. Place the coated chicken back on the wire rack. Immediately and generously sprinkle the spicy dusting blend over all sides of the chicken.
⏱️ 5 min
- 8
Cook the fries: While the chicken is being coated, fry the crinkle-cut fries according to package directions in the same hot oil, or bake them in the oven if preferred. Once cooked, transfer to a bowl and season with kosher salt to taste.
⏱️ 7 min•🌡️ 375
- 9
Serve: Arrange the coated and dusted hot chicken tenders alongside the seasoned crinkle-cut fries in serving baskets or plates. Serve immediately and enjoy the "375°" heat!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
° Chicken 'N Fries Combo
Ingredients
For the Buttermilk Fried Chicken
- 2 pounds chicken tenders, boneless, skinless
- 2 cups buttermilk
- 2 tablespoons hot sauce, such as Frank's RedHot
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 4 cups vegetable oil, for frying, or as needed
For the "375°" Chili Oil Coating
- 1/2 cup canola oil
- 2 tablespoons chili flakes, or gochugaru
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon light brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon smoked paprika
For the Spicy Dusting Blend
- 1 tablespoon cayenne pepper
- 1 tablespoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
For the Crinkle-Cut Fries
- 2 pounds frozen crinkle-cut fries
- kosher salt, as needed, for seasoning
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the buttermilk, hot sauce, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 30 min - 2
While the chicken marinates, prepare the breading: In a separate shallow dish or bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder until well combined.
⏱️ 5 min - 3
Make the "375°" chili oil coating: In a small saucepan, heat the canola oil over medium-low heat. Add the minced garlic and grated ginger and cook for 1 minute until fragrant. Remove from heat and stir in the chili flakes, soy sauce, light brown sugar, rice vinegar, and smoked paprika. Mix well and set aside to cool slightly.
⏱️ 10 min - 4
Prepare the spicy dusting blend: In a small bowl, combine the cayenne pepper, smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon light brown sugar, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cumin. Mix thoroughly and set aside.
⏱️ 3 min - 5
Set up for frying: Pour vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of about 3 inches. Heat the oil to 375°F. Place a wire rack over a baking sheet near your frying station.
⏱️ 5 min•🌡️ 375 - 6
Bread and fry the chicken: Working in batches, remove chicken tenders from the buttermilk marinade, allowing excess to drip off. Dredge each tender generously in the flour mixture, pressing to ensure full coverage. Carefully place 3-4 tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, flipping occasionally, until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove chicken to the wire rack to drain.
⏱️ 15 min•🌡️ 375 - 7
Coat and dust the chicken: While the chicken is still hot, use tongs to dip each fried tender into the prepared chili oil coating, ensuring it's fully covered. Place the coated chicken back on the wire rack. Immediately and generously sprinkle the spicy dusting blend over all sides of the chicken.
⏱️ 5 min - 8
Cook the fries: While the chicken is being coated, fry the crinkle-cut fries according to package directions in the same hot oil, or bake them in the oven if preferred. Once cooked, transfer to a bowl and season with kosher salt to taste.
⏱️ 7 min•🌡️ 375 - 9
Serve: Arrange the coated and dusted hot chicken tenders alongside the seasoned crinkle-cut fries in serving baskets or plates. Serve immediately and enjoy the "375°" heat!
⏱️ 2 min