BBQ-Flavored Crispy Fried Chicken with Fries

Ingredients (serves 4):

For the Fried Chicken:

• 4 chicken drumsticks or thighs
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 cup buttermilk (or milk with 1 tbsp lemon juice)
• 2 cups panko breadcrumbs
• 2 tbsp BBQ seasoning (or a mix of smoked paprika, brown sugar, and cayenne pepper)
• Vegetable oil, for frying

For the Fries:

• 4 large potatoes (russet or Yukon Gold), peeled and cut into fries
• Vegetable oil, for frying
• Salt, to taste

For the Dipping Sauce (optional):

• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp BBQ sauce
• 1 tsp honey
• 1 tsp lemon juice
• Salt and pepper, to taste

Method:

Prepare the Chicken:

1. Season the Flour: In a shallow bowl, mix together the all-purpose flour, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, thyme, and oregano.
2. Prepare the Breading Station: In another shallow bowl, pour the buttermilk. In a third shallow bowl, mix the panko breadcrumbs and BBQ seasoning.
3. Coat the Chicken: Dredge each chicken piece in the seasoned flour, shaking off any excess. Dip it into the buttermilk, then coat it evenly with the panko mixture. Place the breaded chicken on a baking sheet and refrigerate for at least 30 minutes to help the coating adhere better.

Fry the Chicken:

1. Heat the Oil: Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
2. Fry the Chicken: Fry the chicken pieces in batches for 12-15 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 165°F (74°C). Remove the fried chicken from the oil and drain on paper towel-lined plates.

Prepare the Fries:

1. First Fry: Heat vegetable oil in a deep fryer or large pot to 325°F (165°C). Fry the potato fries in batches for about 5-6 minutes until they are soft and slightly golden. Remove from the oil and drain on paper towels. Season lightly with salt.
2. Second Fry: Increase the oil temperature to 375°F (190°C). Fry the fries again for about 2-3 minutes until they are golden brown and crispy. Drain on paper towels and season with salt to taste.

Prepare the Dipping Sauce (optional):

1. Mix the Sauce: In a small bowl, combine the mayonnaise, ketchup, BBQ sauce, honey, lemon juice, salt, and pepper. Mix well and refrigerate until ready to serve.

Serve:

1. Arrange the crispy fried chicken and golden fries on a serving platter.
2. Serve with the dipping sauce on the side (if using).
3. Garnish with fresh herbs if desired.

Chef's Notes:

• Marinating Tips: Marinating the chicken in buttermilk helps to tenderize it and adds moisture. You can marinate the chicken for up to 2 hours in the refrigerator for extra flavor.
• Double Frying Fries: The double-frying method ensures that the fries are crispy on the outside and fluffy on the inside.
• Storage: Leftover fried chicken and fries can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven at 375°F (190°C) for a few minutes to restore its crispiness. Fries can be reheated in the oven as well.
• A Perfect Comfort Food: This BBQ-flavored crispy fried chicken with fries is a delicious and satisfying meal, perfect for a family dinner or a fun gathering. Enjoy the crispy texture and bold flavors!