Chicken & Chips Chicken & Chips
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Prep 50 minutes
Total 3 hours 30 minutes
Serves
US | Metric
Ingredients
  • 8 Boneless chicken thighs
Spice mix
  • 2 Chicken stock cubes
  • 1 Heaped teaspoon Garlic powder
  • 1 Heaped teaspoon Sweet paprika
  • 2 tsps Salt
  • 1 tsp Black pepper
  • 2 tsps Chilli powder
  • ½ tsp Dried oregano
Buttermilk
  • 200 ml Buttermilk
Coating
  • 100 g Plain flour
  • 100 g Cornflour
  • ½ tsp Ground turmeric
Chips
  • 3 Large maris piper potatoes, peeled
Coleslaw
  • 2 Carrots, peeled
  • ½ Red cabbage
  • ½ White onion
  • 2 Heaped teaspoon Mayonnaise

Chicken & Chips

Super crispy fried chicken paired perfectly with triple cooked chips. A match made in heaven!

  1. To make the spice mix, combine all the ingredients together in a small bowl.
  2. Add the chicken thighs in to a medium sized bowl. Pour in the 200 ml of buttermilk and 1½ tsps of the spice mix. Mix well. Transfer to the fridge for at least 3 hours, preferable overnight.
  3. Meanwhile, peel the potatoes and cut them in to your preferred chips. Rinse the chips under cold water to remove some of the starch.
  4. Add the chips to a saucepan of cold water and bring to a gentle simmer. Simmer the chips until they are soft to the touch but not cooked all the way through
  5. Drain the chips and chill in the fridge until dry and cold – this will take at least 30 minutes
  6. Meanwhile, shred the carrot, red cabbage and onion in to a bowl. Add the mayonnaise and mix well. Season with salt and pepper to taste.
  7. After 30 minutes, preheat a deep fat fryer to 130⁰C and fry the chips in batches for 7–8 minutes until a crust forms but with no colour. Remove the chips and place on a baking tray. Chill in the fridge again for approximately 30 minutes Once chilled, turn the deep fat fryer up to 180⁰C
  8. Fry the chips for the final time for approximately 5 minutes or until they are crisp and golden. Drain the chips and set aside.
  9. Make the coating by combining the flours and turmeric with the remaining spice mix and a generous pinch of salt. Drain the chicken thighs, keeping the leftover marinade. One by one, dredge each thigh in the flour, then dip in the marinade, and then dredge again in the flour, pressing on as much as you can to coat. Place the coated thighs to a large plate.
  10. Carefully lower 2 or 3 chicken thighs in to the oil and fry undisturbed for 3 minutes, making sure the temperature does not drop below 160℃
  11. Carefully flip the thighs over and fry for an further 3 minutes until deep golden and crisp.
  12. Drain on kitchen towel and sprinkle some sea salt and chilli flakes.
  13. Serve with the triple cooked chips, coleslaw and hot sauce.


Chicken & Chips Chicken & Chips

Chicken & Chips

Super crispy fried chicken paired perfectly with triple cooked chips. A match made in heaven!

favorite
print
like
Prep 50 minutes
Total 3 hours 30 minutes
Serves
US | Metric
Ingredients
  • 8 Boneless chicken thighs
Spice mix
  • 2 Chicken stock cubes
  • 1 Heaped teaspoon Garlic powder
  • 1 Heaped teaspoon Sweet paprika
  • 2 tsps Salt
  • 1 tsp Black pepper
  • 2 tsps Chilli powder
  • ½ tsp Dried oregano
Buttermilk
  • 200 ml Buttermilk
Coating
  • 100 g Plain flour
  • 100 g Cornflour
  • ½ tsp Ground turmeric
Chips
  • 3 Large maris piper potatoes, peeled
Coleslaw
  • 2 Carrots, peeled
  • ½ Red cabbage
  • ½ White onion
  • 2 Heaped teaspoon Mayonnaise
  1. To make the spice mix, combine all the ingredients together in a small bowl.
  2. Add the chicken thighs in to a medium sized bowl. Pour in the 200 ml of buttermilk and 1½ tsps of the spice mix. Mix well. Transfer to the fridge for at least 3 hours, preferable overnight.
  3. Meanwhile, peel the potatoes and cut them in to your preferred chips. Rinse the chips under cold water to remove some of the starch.
  4. Add the chips to a saucepan of cold water and bring to a gentle simmer. Simmer the chips until they are soft to the touch but not cooked all the way through
  5. Drain the chips and chill in the fridge until dry and cold – this will take at least 30 minutes
  6. Meanwhile, shred the carrot, red cabbage and onion in to a bowl. Add the mayonnaise and mix well. Season with salt and pepper to taste.
  7. After 30 minutes, preheat a deep fat fryer to 130⁰C and fry the chips in batches for 7–8 minutes until a crust forms but with no colour. Remove the chips and place on a baking tray. Chill in the fridge again for approximately 30 minutes Once chilled, turn the deep fat fryer up to 180⁰C
  8. Fry the chips for the final time for approximately 5 minutes or until they are crisp and golden. Drain the chips and set aside.
  9. Make the coating by combining the flours and turmeric with the remaining spice mix and a generous pinch of salt. Drain the chicken thighs, keeping the leftover marinade. One by one, dredge each thigh in the flour, then dip in the marinade, and then dredge again in the flour, pressing on as much as you can to coat. Place the coated thighs to a large plate.
  10. Carefully lower 2 or 3 chicken thighs in to the oil and fry undisturbed for 3 minutes, making sure the temperature does not drop below 160℃
  11. Carefully flip the thighs over and fry for an further 3 minutes until deep golden and crisp.
  12. Drain on kitchen towel and sprinkle some sea salt and chilli flakes.
  13. Serve with the triple cooked chips, coleslaw and hot sauce.