Grilled Chicken Fries and Herb Dipping Sauce Plate Recipe

Instructions

Step 1: Preheat the oven to 425°F (220°C).

Step 2: Wash and cut the potatoes into thick fries, then soak them in cold water for 20 minutes before drying thoroughly.

Step 3: Toss the fries with olive oil, a pinch of salt, and a little paprika.

Step 4: Spread the fries on a baking sheet or prepare vegetable oil for deep frying.

Step 5: In a bowl, combine melted butter, paprika, garlic powder, onion powder, smoked paprika, oregano, parsley, cayenne pepper, salt, and black pepper.

Step 6: Coat the chicken leg quarters evenly with the seasoning mixture.

Step 7: Arrange the chicken on a baking tray or grill pan.

Step 8: Bake or grill the chicken for 40–45 minutes, turning halfway through, until golden brown and fully cooked.

Step 9: Bake or fry the fries until crispy and golden.

Step 10: In a small bowl, combine mayonnaise, sour cream, parsley, dill, garlic, lemon juice, salt, and black pepper to prepare the herb dipping sauce.

Step 11: Arrange the grilled chicken, fries, sliced tomatoes, and onion rings on serving plates.

Step 12: Garnish with chopped parsley, serve with the herb dipping sauce, and enjoy hot.

Storage and Reheating Tips

Store leftover chicken, fries, vegetables, and herb dipping sauce 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 heated through and slightly crispy.

Reheat fries in the oven or air fryer for several minutes until crisp again.

The herb dipping sauce should be kept chilled and served cold for the best flavor and texture.