Instructions
Step 1: Wash and pat dry the chicken pieces with paper towels.
Step 2: In a bowl, whisk together the buttermilk, eggs, and hot sauce.
Step 3: Add the chicken pieces to the buttermilk mixture and marinate for at least 30 minutes.
Step 4: In another bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, black pepper, and baking powder.
Step 5: Remove the chicken from the marinade and coat each piece thoroughly in the seasoned flour mixture.
Step 6: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Step 7: Fry the chicken in batches for 10–12 minutes until golden brown, crispy, and fully cooked.
Step 8: Remove the chicken and place on paper towels or a wire rack to drain excess oil.
Step 9: Fry the potato fries in batches until golden and crispy, then season lightly with salt.
Step 10: In a small bowl, mix ketchup, chili sauce, honey, and vinegar to prepare the sauce.
Step 11: Arrange the fried chicken and fries on serving plates or trays.
Step 12: Drizzle the sauce over the crispy chicken, garnish with fresh parsley, and serve immediately.
Storage and Reheating Tips
Store leftover fried chicken and fries separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 375°F oven or air fryer for 10–15 minutes until crispy and heated through.
Reheat fries in the oven or air fryer for several minutes until crisp again.
Extra sauce can be stored in a sealed container in the refrigerator for up to 1 week.
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