Instructions
Step 1: Place the chicken pieces in a large bowl and pour the buttermilk over them.
Step 2: Add the hot sauce if using, stir well, cover, and refrigerate for at least 2 hours or overnight.
Step 3: In a large shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Step 4: Remove the chicken from the buttermilk and allow excess liquid to drip off.
Step 5: Coat each chicken piece thoroughly in the seasoned flour mixture, pressing lightly so the coating adheres.
Step 6: Place the coated chicken on a wire rack and let it rest for 10–15 minutes.
Step 7: Preheat the oven to 425°F (220°C).
Step 8: Toss the potato fries with vegetable oil, salt, garlic powder, and paprika.
Step 9: Spread the fries in a single layer on a baking sheet.
Step 10: Bake for 30–35 minutes, turning halfway through cooking, until golden and crispy.
Step 11: Meanwhile, heat 2–3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Step 12: Fry the chicken pieces in batches for 5–7 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
Step 13: Transfer the fried chicken to a wire rack or paper towel-lined tray to drain excess oil.
Step 14: Arrange the crispy chicken bites and French fries on serving plates.
Step 15: Drizzle generously with ketchup or serve the ketchup on the side for dipping.
Step 16: Serve immediately while hot and crispy.
Storage and Reheating Tips
Store leftover chicken and fries separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in a 375°F (190°C) oven or air fryer for 5–8 minutes to restore crispiness.
Fries are best reheated in an air fryer or hot oven at 400°F (200°C) for 4–6 minutes.
Avoid microwaving if possible, as it can make the coating and fries soft.
The fried chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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